Cheesecake Pumpkin Bars Recipe

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A moist pumpkin bar with delicious cream cheese swirled throughout. A perfect treat during the fall season.
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Update Servings
  • 1 angelfood cake mix
  • 1 can pumpkin 15 oz.
  • 3/4 cup water
  • 1/2 teaspoon cinnamon
  • 8 ounces cream cheese
  • water 2 or 3 tablespoons to thin cream cheese
Container:9 x 13 baking pan
45 mins
30 mins
  • Preheat oven to 375 degrees F. Grease the bottom and sides of a 9 x 13 baking pan.
  • Beat softened cream cheese with a couple of tablespoons of water until smooth and thinned out.
  • In a large mixing bowl, add the cake mix, pumpkin, water, and cinnamon; beat until well mixed and smooth.
  • Add half of the cake and pumpkin mixture to the prepared pan; spread out evenly.
  • Drizzle half of the cream cheese over the cake in the pan and carefully spread out.
  • Add the remaining cake batter over the cream cheese layer and then the remaining cream cheese over the cake layer.
  • Using a butter knife, poke it into the cake and run it back and forth through the cake to swirl the cream cheese mixture throughout the cake.
  • Place in the preheated oven and bake for 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
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Cheesecake Pumpkin Bars Recipe Reviews

cheesecake pumpkin bars

Average of 3.00 out of 5 stars
Rating of 3 out of 5.0 stars
Ratings (1)
Comments (0)
bberg User
Rating of 3 out of 5.0 stars
Reviewed By
"These bars were ok but I thought they had a funny texture. They were very moist and one of my grandsons really liked them but I was not a big fan. Probably won't make them again."
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