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Pumpkin Cheesecake Bars


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  • 1 pkg Betty Crocker Golden Pound Cake Mix
  • 3 eggs
  • 2 T. butter (melted)
  • 4 t. pumpkin pie spice
  • 1 (8 oz) cream cheese
  • 1 (14 oz) can Eagle Band Sweetened Condensed Milk
  • 1 (16 oz) can pumpkin
  • 1/2 t. salt
  • 1 c. chopped nuts



Step 1

Preheat 350 degrees.

In a large bowl at low speed, combine cake mix, 1 egg, butter and 2 t. pumpkin pie spice until crumbly.

Press into bottom of 9x13 cake pan (for thinner bars, use jell roll pan); set aside.

In lge bowl beat cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, 2 t. pumpkin pie spice, and salt. Mix well.

Pour over crust, spinkle nuts over top.

Bake for 30 to 35 min or until set. Cool. Chill, cut into bars. Store in refrigerator.

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