I did follow the recipe exactly so I'm a little puzzled. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Was looking for this delicious recipe as it was a family staple at thanksgiving growing up. Also I chopped the butter for a better flaky crust. Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Neufchatel can be substituted for the cream cheese for a lower-fat but equally scrumptious alternative. Cool on a wire rack for 1 hour. This easy pumpkin cheesecake recipe calls for a buttery graham cracker crust and is made into bar form for easy eating and serving. I added 1/2 c chopped pecans to the crust glad I did. Cut cheesecake into 20 bars… Otherwise nommy easy to whip up and I will likely make them again. Really good not great. The cream cheese mixture made this somewhat like cheesecake but I think since it wasn't combined it lacked the true taste of cheesecake... pumpkin or no. In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly. 170 calories; protein 3.5g 7% DV; carbohydrates 19.6g 6% DV; fat 9g 14% DV; cholesterol 47.9mg 16% DV; sodium 170.4mg 7% DV. Check out these Super Easy Pumpkin Cheesecake Bars! You saved Easy Pumpkin Cheesecake Bars to your. I actually put this into a graham cracker pie crust. Easy & a big hit. A note though; it was much better after sitting in the fridge overnight like the chief said and tasted more like cheesecake although the crust was still too thick. Lightly grease an 8-inch square baking dish. It was a hit! this link is to an external site that may or may not meet accessibility guidelines. 202 calories; protein 3.1g 6% DV; carbohydrates 21.7g 7% DV; fat 11.9g 18% DV; cholesterol 48.2mg 16% DV; sodium 95.8mg 4% DV. Cool to room temperature, then refrigerate overnight. Together the best of 2 worlds. Will make again! Easier than pie. Maybe even swirl them a little for a prettier effect. My wife and I added a bit less sugar and it was just right. Cut butter into flour mixture until small crumbs form. Jump to Recipe. Cover and refrigerate for 8 hours or overnight. I'm sad to say I would not make again... although it tasted good enough it wasn't pumpkin cheesecake and I can make pie/custard any day. How to make Pumpkin Cheesecake Bars: These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. These were easy to make and taste great. Easy Pumpkin Cheesecake Bars. Published: Oct 23, 2018 Last Updated: May 15, 2020. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Small batch friendly! It became more marbled than anything. They come together in a flash and are so irresistible! Recipe by Chris from Kansas. Delicious pumpkin/cheesecake combination that is easy to put together and makes enough for a crowd. An Easy Pumpkin Cheesecake Bars recipe that makes a 9X13 pan of Pumpkin Swirl Cheesecake Bars. Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Allrecipes is part of the Meredith Food Group. Mix flour and brown sugar in a bowl. Amount is based on available nutrient data. The pecans are a great addition and the texture is just what I was looking for. The cream cheese mixture didn't quite hold while I added the pumpkin layer. These pumpkin cheesecake bars have a graham cracker crust and the filling is only 7 ingredients! Reduce oven temperature to 350 degrees F (175 degrees C). Most people won't think twice about serving basic cornbread when is on the table. The classic pumpkin cheesecake layer is loaded with those traditional Fall flavors of cinnamon and nutmeg. They taste best when chilled in the refrigerator overnight! Stir pecans into the crumbs. Info. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Absolutely delicious! I followed the recipe exactly but left out the pecans which I can't imagine would make a difference. Can't wait to try them tomorrow after a night of chilling! Congrats! I thought there was too much crust my S.O. I substituted walnuts for the pecans and I did not have the allspice so I omitted that from the recipe.