Easy Pumpkin Cheesecake Bars
Recipe Overview:
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Yield: 36-48 bars
- Calories per Serving: 157.3
- Rating: ⭐⭐⭐⭐⭐ (5/5)
- Review Count: 12
Description:
These Easy Pumpkin Cheesecake Bars are a delightful treat perfect for any occasion, whether it’s a cozy autumn gathering or a festive Thanksgiving dessert spread. With a creamy pumpkin cheesecake filling atop a buttery crust, each bite is a symphony of fall flavors that will leave your taste buds dancing with joy.
Ingredients:
- 1 box yellow cake mix
- 3 eggs
- 2/3 cup margarine, melted
- 4 teaspoons pumpkin pie spice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) pumpkin puree
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions:
| Step | Details |
|---|---|
| 1 | Preheat oven to 350°F. |
| 2 | Prepare the Crust: In a large mixing bowl, combine the yellow cake mix, 1 egg, melted margarine, and 2 teaspoons of pumpkin pie spice. Mix on low speed until the mixture is crumbly and well combined. |
| 3 | Press Into Pan: Press the crumbly mixture onto the bottom of a 15×10-inch baking pan, forming an even layer to create the crust. |
| 4 | Prepare the Filling: In another large mixing bowl, beat the softened cream cheese until fluffy using an electric mixer. Gradually add the sweetened condensed milk, 2 eggs, pumpkin puree, remaining 2 teaspoons of pumpkin pie spice, and salt. Mix until smooth and well combined. |
| 5 | Assemble: Pour the creamy pumpkin cheesecake filling over the prepared crust, spreading it evenly. If desired, sprinkle the chopped nuts on top for added crunch and flavor. |
| 6 | Bake: Place the baking pan in the preheated oven and bake for 30 to 35 minutes, or until the cheesecake is set and the edges are lightly golden brown. |
| 7 | Cool and Chill: Once baked, remove the pan from the oven and allow the cheesecake bars to cool completely at room temperature. Then, transfer the pan to the refrigerator and chill the bars for at least an hour or until thoroughly chilled. |
| 8 | Serve and Enjoy: Once chilled, cut the cheesecake into bars of your desired size. Serve chilled and store any leftovers covered in the refrigerator for freshness. Enjoy the creamy, pumpkin-spiced goodness with each indulgent bite! |
Serving Suggestions:
These Easy Pumpkin Cheesecake Bars are delicious on their own, but you can take them to the next level by serving them with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of sweetness. Pair them with a warm cup of coffee or spiced chai latte for the ultimate autumn dessert experience.
Nutritional Information (Per Serving):
- Calories: 157.3
- Total Fat: 7.8g
- Saturated Fat: 2.6g
- Cholesterol: 26.5mg
- Sodium: 200.1mg
- Total Carbohydrates: 19.4g
- Dietary Fiber: 0.6g
- Sugars: 12.8g
- Protein: 3.2g
Recipe Notes:
- Make-Ahead: These pumpkin cheesecake bars can be made ahead of time and stored in the refrigerator for up to 3 days before serving.
- Freezing Instructions: To freeze, wrap the bars tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. They can be frozen for up to 1 month. Thaw in the refrigerator before serving.
- Variations: Feel free to customize this recipe by adding your favorite toppings such as crushed graham crackers, chocolate chips, or toasted coconut.
- Allergen Information: For those with nut allergies, simply omit the chopped nuts or replace them with a different topping of your choice, such as shredded coconut or chocolate shavings.
- Storage: Store any leftover pumpkin cheesecake bars in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Recipe Yield: Depending on how you cut them, this recipe yields approximately 36 to 48 bars, making it perfect for feeding a crowd or enjoying throughout the week as a delightful snack or dessert.
