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PUMPKIN STREUSEL CREAM CHEESE BARS

Easy pumpkin cheesecake bars using a cake mix as a base, cream cheese and pumpkin filling, then topped with a streusel topping.
Course Desserts
Cuisine American
Keyword Pumpkin Cheesecake Bars, Pumpkin Dessert Bars
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24
Calories 350kcal
Author pamelashank2015

Ingredients

  • 1 (15.25) oz box yellow cake mix
  • 1/3 cup vegetable oil
  • 2 large eggs (divided between cake & filling)
  • 1/4 cup pecans, chopped
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1/2 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees F. Line a 11x7 inch baking pan (BROWNIE PAN) with parchment paper.
  • Place the cake mix in a medium size mixing bowl. Add the oil and 1 egg. Stir the mixture together with a fork until combined and mixture is still crumbly. Save 3/4 cup of the mixture for later use. Stir the pecans into this mixture. Press the remaining mixture into the pan.
  • Bake for 9 minutes then remove from the oven.
  • In a large mixing bowl, using an electric mixture on medium speed, beat together the cream cheese, sugar, pumpkin, remaining egg, cinnamon and vanilla until well combined.
  • Spread the cream cheese and pumpkin mixture over the crust. Crumble the reserved topping and drop evenly over top of the filling.
  • Bake for 15-20 minutes or until filling is set and top crust is light golden brown. Remove from the oven.
  • Set pan on a wire cooling rack and cool for about 40 minutes. Remove the cake bars from the pan by picking up the parchment paper on the side, set on a cutting board.
  • Allow bars to cool about 2 hours. Cut into the size bars desired. Yields 24 (1 1/2-inch bars). Refrigerate bars until ready to serve.

Notes

Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
NOTES
  • Use a brownie pan to bake these bars in. (11 x 7 1/2-inch pan). This will make them just the right thickness.
  • Make sure to line the pan with parchment paper. The bars won’t stick in the pan, and it is easier to remove once baked.
  • Use a fork when combining the ingredients for the cake mix crust. Do not use a mixer.  You want it to retain a crumble consistency, not a cookie dough one.