Pumpkin Spice Cheesecake Bars

Oh how I love a cheesecake bar!
And oh how I love pumpkin!
So, I married the two and made a Pumpkin Spice Cheesecake Bar that you’re going to need to try this fall.  
Shopping List
1 box spice cake mix
1/4 cup vegetable oil
1/3 cup milk
4 eggs, divided
3 (8 oz) packages cream cheese, softened
2 1/2 cups powdered sugar
 1 1/2 tablespoons pumpkin pie spice
1 cup of canned pumpkin
Preheat oven to 350 degrees
Grease (I use Pam) a 9×13 inch baking dish and set aside.
 In a small bowl, combine cake mix, vegetable oil, milk and one egg.  Pat evenly into pan to form a crust.  Bake about 8 minutes.  Remove from oven
Meanwhile, in a separate bowl, beat cream cheese until fluffy.  Beat in powdered sugar.  Next, beat in remaining 3 eggs and beat until smooth.  Beat in pumpkin pie spice and pumpkin.  
Pour cheesecake mixture over crust.  Bake 40-50 minutes or until set.  
After you remove it from the oven, let it rest 30 minutes on the counter before refrigerating at least two hours before slicing and serving.
Keep refrigerated when you’re not enjoying the bars.
You could even go a little crazy and garnish each slice with whipped cream when you serve it.  
Make this happen this fall!
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  • Narci October 28, 2015 at 11:26 am

    These are delicious!! So, so, so good!!

  • Elizabeth October 28, 2015 at 12:45 pm

    Ahhh, cheesecake….my one true love! 😉

    Elizabeth
    thislittlehomeofmine.com

  • meigan cameron October 28, 2015 at 4:51 pm

    Looks very delicious..!!
    Thanks for sharing.

  • Liz October 11, 2016 at 10:07 am

    Has the recipe changed recently? The first time I made these they were perfect. But yesterday I tried and the measurements for the crust seemed off? Was way more gooey and when it baked, it turned into a cake….not crust like the first time? I double checked the measurements and tried a second time, but the same thing happened. Ended up buying a pre-made crust. Still good too.

    • Mix and Match Mama October 11, 2016 at 2:04 pm

      Well, that’s werid??? No, exact same recipe. It hasn’t changed a bit!