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These creamy Pumpkin Cheesecake Bars are the perfect fall dessert for Halloween, Thanksgiving – or any time of the year for pumpkin lovers!
Pumpkin Pie Cheesecake Bars
If you are looking for a creamy and delicious pumpkin dessert for autumn or Thanksgiving dinner, these easy Pumpkin Cheesecake Bars are the solution! With all of your favorite fall flavors, they are the perfect way to celebrate the fall season.
These cheesecake bars are a delicious dessert that anyone can make, using simple ingredients that you can find at any grocery store.
They are incredibly uncomplicated and take minimal effort, removing the need for a graham cracker crust with melted butter and a complicated pumpkin pie filling.
I consider these delicious pumpkin cheesecake bars a no-bake recipe because the creamy cheesecake itself doesn’t need to be baked. It uses spiced cupcakes which can be baked beforehand and you could theoretically be making them for the holiday season, so I’ll let you decide if you agree with me!
Whether you are inspired by pumpkin season or are looking for the perfect Thanksgiving dessert, this is one of the delicious recipes that will become a family favorite.
If you have just baked the spice cake cupcakes, allow them to sit on a wire rack until they are at room temperature.
If you can use an electric mixer to cream together your pumpkin cheesecake batter, I highly recommend it. It will be much more difficult to get an even mixture with a wooden spoon or spatula.
Top each of these classic pumpkin bars with a little bit of whipped cream as a bonus. It’s always a huge hit in my house!
How To Make Pumpkin Cheesecake Bars Recipe
Pumpkin Cheesecake Bars Ingredients:
1 box spice cake mix (usually requires oil, eggs, and water) 2 blocks cream cheese, room temperature 1/2 cup white sugar 1/2 cup brown sugar 1 can pure pumpkin puree 15 oz 1 tablespoon vanilla extract 1 tablespoon pumpkin pie spice 1 tub frozen whipped topping, thawed (like Cool Whip) Cinnamon (to taste)
Supplies Needed:
Muffin tin 6 ct 9 x 13-inch pan Large bowl Hand mixer Rubber spatula
Directions:
Step 1: Bake your spice cake mix into cupcakes according to the box instructions, reserving six unfrosted for this easy recipe. Set them aside to cool completely.
Step 2: Line a 9×13 baking dish with aluminum foil. Crumble the 6 unfrosted spice cupcakes and press them into the bottom of the pan. You won’t need a food processor for this, just use your hands.
Step 3: In a large bowl and with a hand mixer on low speed, cream together the cream cheese, brown sugar, and granulated sugar until fluffy.
Step 4: Add the entire can of pumpkin puree, vanilla, and pumpkin spice and mix with the cream cheese mixture until it is combined, making sure to scrape the sides of the bowl.
You’ll know that everything is combined well when the pumpkin mixture is a single color.
Step 5: Fold the whipped frozen topping into the pumpkin batter and mix well.
Step 6: Pour the pumpkin cheesecake mixture on top of the spice cake crust in the prepared baking pan and spread it evenly so that it looks like cream cheese frosting. Top the pumpkin layer with cinnamon as desired.
Step 7: Refrigerate for at least one hour before serving so that the cheesecake layer has a little bit of time to set, but up to 24 hours for best results. It will be easier to cut your pumpkin bars if you give them some time to fully chill. Enjoy!
How To Store Pumpkin Cheesecake Bars
Store any leftover pumpkin cream cheese bars in the baking dish covered tightly with plastic wrap in the refrigerator for up to 5 days.
Can You Freeze Pumpkin Cheesecake Bars?
Yes! There are some that you can’t, but these are the perfect pumpkin cheesecake bars for freezing for longer storage!
Because they have a Cool Whip base, which is designed to live in the freezer, these will freeze well. Slice your pumpkin desserts and place them in an airtight container for up to 3 months.
Can I Make These Easy Cheesecake Bars Ahead Of Time?
While this great recipe calls for these vegetarian pumpkin cheesecake bars to rest for at least an hour, they can be made a day ahead.
I do not recommend making them much earlier than that so that the cake doesn’t become too moist from the cheesecake ingredients, but they are a great make-ahead dessert.
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Step 3: In a large bowl and with a hand mixer on low speed, cream together the cream cheese, brown sugar, and granulated sugar until fluffy.
Step 4: Add the entire can of pumpkin puree, vanilla, and pumpkin spice and mix with the cream cheese mixture until it is combined, making sure to scrape the sides of the bowl.
Step 6: Pour the pumpkin cheesecake mixture on top of the spice cake crust in the prepared baking pan and spread it evenly so that it looks like cream cheese frosting. Top the pumpkin layer with cinnamon as desired.
Simply Organic Vanilla Extract, Certified Organic | 4 oz
