Made with a spice cake mix and layers of spiced cream cheese, this Pumpkin Spice Cheesecake Bars recipe is quick, easy, and the perfect fall treat!
I love pumpkin desserts, especially during the fall season.
Warm spices such as nutmeg, ginger, and cinnamon. YUM!
These easy pumpkin spice bars are no exception. They are everything you are looking for in a good pumpkin goody plus they have a creamy cheesecake twist.
This easy pumpkin dessert recipe is so easy to make! With layers of pumpkin, spices, and cream cheese, both baked in and frosted, you really can’t go wrong.
Here’s a quick little video to show you how easy this delicious pumpkin treat is to make.
Now, don’t let the recipe scare you, it does have layers but they are so easy to make. Just take it one layer at a time. 😉
HOW TO MAKE EASY PUMPKIN CHEESECAKE BARS:
When I say they are easy to make, they really are.
Here’s a rundown of how to mix a batch up. If you’d like to skip the step-by-step pictures and whatnot, feel free to scroll to the bottom where you will find the full printable recipe.
SPICED CAKE LAYER:
First, start with the spice cake layer. It’s simply made from a store-bought spice cake mix and canned pumpkin puree. Sure you or I can make it from scratch but this is meant to be easy… no measuring cups needed.
When mixed together, the batter will be very thick, almost like a soft dough. Press the batter into the bottom of a greased 9×13-inch glass pyrex pan and set it aside.
CREAM CHEESE FROSTING:
Next, make the cream cheese frosting and cheesecake layer.
This is where you might get a little confused. Hopefully, these steps and pictures will help. The cheesecake layer is made from one-half of the cream cheese frosting.
Mix the cream cheese frosting in a large bowl. Mix the softened cream cheese, powdered sugar, vanilla, and pumpkin spice until it’s fully blended.
REMOVE one-half of the frosting mixture into a separate bowl to use as the frosting after the bars have baked and cooled.
CHEESECAKE LAYER:
The other half left in the bowl will be used for the cheesecake layer that will be baked.
To make the cheesecake layer, add the eggs and remaining pumpkin puree to the reserved (one-half) of the cream cheese mixture.
I like to mix it in the original large mixing bowl to cut down on dishes. Once blended, pour the cheesecake mixture right over the unbaked spice cake layer.
Once smooth, it’s ready for the oven. 350°F for 40-45 minutes or until the center is set.
After the bars have cooled to the touch, frost with remaining cream cheese mixture (cream cheese frosting). Cut and serve. 🙂
To anyone that tries these bars, they will be a hit this autumn!
Just look at those gorgeous layers!!!
What’s your favorite autumn time dessert? Are you a pumpkin bar lover too?
If you like this fall recipe, you may also like:
- Creamy Roasted Tomato Basil Soup
- Cinnamon Apple Oatmeal Muffins
- Gourmet Caramel Apples for $1.50 or less
- 5-Minute Basil Pesto
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
Easy Spiced Pumpkin Cheesecake Bars
Made with a spice cake mix and layers of spiced cream cheese, this Pumpkin Spice Cheesecake Bars recipe is quick, easy, and perfect for fall!
Ingredients
Pumpkin Spice Cake Layer (Bottom)
- 1 15.25 oz Spice Cake Mix, dry
- 10 oz canned pumpkin puree, about 2/3 of a can
Pumpkin Spice Cream Cheese Frosting (Top)- reserve 1/2 mixture for frosting
- 16 oz cream cheese, softened, 2 8-oz packs
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 tablespoon pumpkin spice
Pumpkin Cheesecake Layer (Middle)- add to reserved 1/2 frosting mixture
- 3 eggs
- 5 oz canned pumpkin puree, remaining 1/3 of a can
Instructions
- Preheat oven to 350 degrees F.
Pumpkin Spice Cake Layer (Bottom)
- Mix spice cake mix (dry) with 2/3 can of canned pumpkin puree. Mix until fully incorporated.
- Press evenly into a lightly greased 9x13-inch pan. Set aside until cheesecake layer is ready.
Pumpkin Spice Cream Cheese Frosting (Top)- reserve 1/2 mixture for frosting
- Mix softened cream cheese, powdered sugar, vanilla, and pumpkin spice together until blended.
- Split and place half into a new container. You will use half for frosting and the other half for the cheesecake layer.
Pumpkin Cheesecake Layer (Middle)- add to reserved 1/2 frosting mixture
- Add remaining pumpkin puree and eggs to one-half of the frosting mixture.
- Pour cheesecake mixture over the pumpkin spice cake layer.
- Bake at 350 degrees F. for 40-45 minutes or until center has set.
- Remove from oven and let cool.
- When cooled, frost bars with remaining (one-half) spiced cream cheese frosting.
- Cut and serve.
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OP: 9.6.17 Updated: 9.29.20
Love that it would easily be adapted to sugar free and lower carb your recipes never disappoint!
Yes, for sure and thank you for your kind words. It made my night!
Can I use a cookie sheet with a rim (jelly roll pan) instead of a 9 x 12. What would be the difference in baking
No, I would recommend using a 9×13 inch baking dish. A Jelly roll pan won’t have high enough sides to hold the bars while baking.