Pumpkin Cheesecake Bars are the perfect fall dessert! With layers of streusel, cheesecake filling and a swirl of pumpkin, they're gorgeous and so delicious!
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When do you start thinking "pumpkin?" For me, it's August. I know, I know.....some of you are rolling your eyes saying that's wayyyyyy too early! But when the school buses are out, football is back in season and I start seeing trees changing color, I'm 100% on the pumpkin bandwagon!
No matter when you start dreaming of pumpkin everything, be sure to snag this recipe. You'll be glad you did as soon as you sink your teeth into one of these Pumpkin Cheesecake Bars.... seriously. These are SO good!! (And they just might talk you into enjoying pumpkin year-round!)
Ingredients Needed
Bottom + Top Layer
- Cake Mix - I prefer the flavor of yellow cake mix, but white or vanilla cake mix would work great, too
- Salted Butter
- Pumpkin Pie Spice
- Chopped Pecans - If your family doesn't enjoy pecans in their desserts, you could certainly skip these
Cream Cheese Layer
- Cream Cheese - You'll want to be sure this is softened, so you don't have any lumps in the mixture
- Sweetened Condensed Milk - Not to be confused with evaporated milk!
- Egg
- Vanilla
Pumpkin Layer
- Pumpkin - Be sure to grab pure pumpkin puree and NOT pumpkin pie mix
- Eggs
- Flour
- Sugar
- Evaporated Milk
- Pumpkin Pie Spice
- Vanilla
VIDEO: How to Make Pumpkin Cheesecake Bars
- Line the pan with parchment paper
- Mix the crust and press half of the mixture into the bottom of the pan
- Make the cream cheese filling and the pumpkin filling; scoop alternately over the crust
- Use a butter knife to swirl the fillings together a bit
- Sprinkle the remaining crust over the top
- Bake until the center of the bars don't move when gently jiggled
4
How to Store
Due to the filling in these bars, it's important to store these in the fridge. They'll last 5-7 days stored in an air-tight container.
Other Yummy Pumpkin Recipes
Pumpkin Crisp – It’ll take about 1 bite of this goodness to realize Pumpkin Crisp is your new favorite fall dessert! The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!!
Pumpkin Churro Mini Muffins – These pumpkin mini muffins are super moist, loaded with fall flavors and coated in a “churro” coating. They’re cute, pop-able and nearly impossible to have “just one!”
Pumpkin Coffee Cake – Pumpkin Coffee Cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off! It’s the quintessential start to a crisp fall day with a cup of hot coffee!
Pumpkin Bars with Browned Butter Frosting – These pumpkin bars are far from ordinary!! With a moist pumpkin bar base and a creamy browned butter frosting, you’ll FALL in love with these in no time!
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Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Pumpkin Cheesecake Bars
Ingredients
Bottom + Top Layer
- One 15.25 ounce box yellow cake mix
- ½ cup butter melted
- 1 teaspoon pumpkin pie spice
- ½ cup finely chopped pecans
Cream Cheese Layer
- One 8 ounce package cream cheese softened
- One 14 ounce can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla
Pumpkin Layer
- One 15 ounce can pumpkin (pumpkin puree, NOT pumpkin pie mix)
- 2 eggs
- 1 tablespoon flour
- ½ cup sugar
- One 5 ounce can evaporated milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F and line the bottom and sides of a 9x13 pan with parchment paper. Lining the pan helps to remove the bars and cut them easier.
- In a mixing bowl, combine the cake mix, melted butter, pumpkin pie spice and chopped pecans.
- Press about half of the mixture into the bottom of the pan and set aside the remainder.
- In another bowl, stir the cream cheese until nice and smooth. Then add the sweetened condensed milk, egg and vanilla and whisk until smooth; set aside. NOTE: This mixture will be runnier than a typical cheesecake.
- In a separate bowl, combine all ingredients for the pumpkin layer. Whisk until smooth and set aside.
- Scoop the cream cheese filling and pumpkin filling over the crust, alternating to create a marbled look. Use a butter knife to carefully marble the fillings together. Again, these fillings are both quite runny, but will set up after they bake. (See video for a better understanding of what the batter will look like).
- Sprinkle the remaining crust mixture over the top of the fillings.
- Bake for 35-40 minutes* or until the bars don't move when jiggled.
- Let cool to room temperature then refrigerate until ready to serve.
Karen says
Is that a 5oz can if evaporated milk or 15oz can? Does evaporated milk come in cans that small?
Kelsey says
Yes, it's a little can!! Here's the link to the specific 5 oz can I use! 🙂
Diane says
I wish there had been a dash in the recipe for the 5 oz can of evaporated milk. It looks like 15 oz. I used the standard size and now too runny. Will not set up I’m assuming.
Kelsey says
Hi Diane - I'm sorry you ran into that issue! Let me think on what I can do to fix that issue for people in the future (whether it's adding a dash or changing the "1" to a "one").... My concern with adding a dash would be that people might read it as a range (1-5 oz) rather than a fixed number. Once again, I'm sorry this was an issue. I hope you get a chance to try these with the proper amount as they're always a crowd favorite!!! 🙂 -Kelsey
Amy says
Maybe you can write it like this:
(1) 5 oz. can
-Or-
One 5 oz. can
(I had the same question as I looked through the recipe, and figured out that it was a 5 oz. can, but looked through the comments to be sure and was glad I found the exchange above!)
Kelsey says
Hi Amy -
Thanks so much. I just got it changed to "One 5 oz can" so hopefully that'll clear things up for everyone!! I appreciate feedback so much - this one was especially helpful!
-Kelsey
Debbie says
I. caught the 5 oz in the evaporated milk but the batters are still runny and look nothing like your picture. You might check your ingredients and pictures because you haven’t corrected the 1 5oz with a dash or say small can and use appropriate measurements or the recipe needs altered
alexis says
I agree the batters (both) came out incredibly soft. Hoping it still comes out ok...
Shannon says
I'm glad I'm not the only one! Batters are liquid.
Kelly says
My batters are both super runny too and look nothing like the picture… not sure what I did differently. Hoping it’s still going to work!
Kelsey says
Hi Kelly - I just posted a video to go along with the recipe, so I hope that'll help with any confusion. I'm wondering if some people are getting sweetened condensed milk and evaporated milk mixed up....?
Taylor Nelson says
Hi! Would this work with spice cake mix or would that be too much spices going on?
Kelsey says
Hi Taylor - I think that would work just fine!! I'd probably just omit the additional spices in the mixture with the cake mix. Hope you enjoy!! -Kelsey
Haley says
These look incredible!!! Unfortunately mine never set either and I’m not sure what I did wrong-not the first time though with a cheesecake. I will say my pumpkin mixture was very soupy, so maybe that’s where everyone needs to make their adjustments. My boys didn’t mind eating the mistakes, so thank you for the recipe!!
Sarah Krukow says
I made it this weekend and separated it into 2 8x8's because I had two parties to attend and everyone loved them! I had to add additional cooking time to get them to set but it all worked out really well. Trust the process!
Patty says
I’m really hoping these bars come out right, but I have the same comment as many others. The pumpkin and cheesecake layers were both more runny than your pictures/video. I went ahead anyway and then added additional baking time until the center didn’t jiggle, like you said in your post. Took 50 minutes. We’ll see if this comes out right. Once it cools, I’m going to leave it in the fridge for over 24 hours sooooo I’m hoping! I’ll let you all know how it comes out.
kelsey says
Hi Patty - I appreciate you taking the time to give your feedback! The mixes are runny when they go into the oven, but really should firm up nicely once they're refrigrated. I'd love to hear what you think once they've set up! 🙂
-Kelsey
sally says
ahhhhh! I forgot the milk in the pumpkin layer. Will it turn out?
kelsey says
Hmmm....that's a great question. It might be a little more firm, but otherwise should be okay! Let me know how it turned out! 🙂 -Kelsey
Sally says
Excellent, we shall see. I am doing another batch as well. We are visiting family tomorrow, and this and a charcuterie board are my contributions.
Sally says
In the video your whisk together the milk and cream cheese before adding the egg and vanilla. That may be important as I am having an issue with cheese lumps.
Sabrina A. says
This is exactly what I needed to see. I had lumps too. I mixed what I could and just let it goooo!
They are cooling now and will be eaten at dinner tonight so wish me luck!!
They looked so yummy and smell delicious! I will follow up with a pic and review of the finished product.