Pumpkin Cheesecake Bars
Indulge in the creamy, spiced goodness of Pumpkin Cheesecake Bars, a delightful autumn treat that combines the richness of cheesecake with the warm flavors of pumpkin and spices. Perfect for holiday gatherings or cozy family nights, these bars are sure to satisfy your seasonal cravings.
Ingredients
Instructions
- Preheat oven to 350°.
- In a large mixer bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly.
- Press the mixture onto the bottom of a 15 x 10-inch jelly roll pan.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the cream cheese mixture. If you don’t have pumpkin pie spice, you can make your own blend using cinnamon, nutmeg, and ginger. Using low-fat cream cheese can help lighten the recipe, but for a creamier texture, opt for full-fat cream cheese. Ensure all ingredients are at room temperature for easy mixing.
Serving Suggestions
These pumpkin cheesecake bars are perfect for fall gatherings and pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve them alongside a warm drink like spiced apple cider or coffee for a delightful treat. You can also garnish with additional chopped nuts on top for extra crunch.
Storage & Reheating
Allow the pumpkin cheesecake bars to cool completely at room temperature, then cover them tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 5 days. To reheat, place individual bars in the microwave for 10-15 seconds, or enjoy them cold. They can also be frozen for up to 3 months; just thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cheesecake Bars contains roughly 514 calories, with 5g protein, 36g carbohydrates, and 40g fat. It is an excellent source of vitamin A (33% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 971mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin until smooth, and ensure it has a similar consistency to canned pumpkin. This may enhance the flavor, but the moisture content should be monitored as it can affect the final texture.
What can I substitute for the chopped nuts?
If you have nut allergies or prefer not to use nuts, you can substitute them with seeds like pumpkin or sunflower seeds. Alternatively, you could omit them entirely for a nut-free version. Just keep in mind that this may change the texture slightly.
How can I prevent the cheesecake from cracking?
To minimize cracking, make sure not to overmix the cream cheese filling, and avoid baking at too high a temperature. Additionally, bake the bars in a water bath if possible, as this helps to regulate the temperature and keep the cheesecake moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).