Streusel Pumpkin Cheesecake Bars
"This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. Go ahead and make two, which will use the whole can of pumpkin pie filling and evaporated milk!"
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
16
ingredients
-
Crust
- 1 yellow cake mix
- 1⁄2 cup butter, melted
- 1⁄2 cup sugar
- 1⁄4 cup flour
- 4 teaspoons cinnamon
-
Cheesecake Filling
- 2 (8 ounce) packages cream cheese
- 1⁄2 cup sugar
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Pumpkin Filling
- 2 eggs
- 15 ounces pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 2 1⁄2 ounces evaporated milk
directions
- In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
- In another mixing bowl, beat cream cheese and sugar. Spread over crust.
- In another mixing bowl, beat 2 eggs. Add pumpkin pie filling, pumpkin pie spice, and milk; pour over crust.
- Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
- Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.
Questions & Replies
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In this recipe you refer to pumpkin pie mix. What is this? Do you mean pumpkin in a can? -
I would like to try the corrected version of this recipe, but not sure this is it. Is 2 1/2 oz of evaporated milk correct? It says to make 2 and use whole can of milk. So what size can? Also, where do the eggs go? In the cheesecake filling or the pumpkin filling? And are we supposed to use pure pumpkin puree or pumpkin pie mix or pumpkin pie filling? -
Is there an easier way to spread the cream cheese layer? It kept sticking to the crumbs every time I tried to spread it even though I dipped my offset spatula in warm water.
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What do you combine to make the crust? -
Is 4 tsp of cinnamon in the crust the correct amount- just seems excessive, but all reviews are good!
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Reviews
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I thought this recipe was pretty good, but I did find an error in it. The directions tell you to add an egg to the cake mix along with butter and to mix until crumbly .. well, when I added the egg - it turned gooey. I had to make a cake with that and start over (thank goodness I had another cake mix on hand), and just mix the cake mix and butter to pull the 2/3 cup out for part of the topping. I'm surprised no one else mentioned that in their review. Anyway .. everyone really liked it when I served it on Thanksgiving. -
It's like a yummy pumpkin cheesecake in bar form! I made the crust without the egg as previous reviews suggested. I think the egg isn't intended for the crust, but the cream cheese layer instead. I make another bar that has the egg in the cream cheese layer, so that is what I did and it turned out so rich and wonderful! At least 8 people at work requested the recipe. Will for sure be making this again. -
These are a great crowd pleaser!!
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Four layers takes a bit of work, but it was well worth it. Delicious! -
This is quite time consuming (with lots of bowls to wash at the end) but definitely delicious! I used canned pumpkin instead of pumpkin pie mix and just added home made pumpkin pie spice. I also used 2/3 of the cake combo for the bottom crust - misread and then 1/3 didn't seem like enough to cover the bottom of the 9x13 pan. Used brown sugar in the streusel topping. Was a big hit!
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Tweaks
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Replaced evap milk with heavy whipping cream...would use more next time because the object is to get the pumpkin layer thin and light enough to lay on top Of the cheese layer, so it doesn't sink into it. Made my own cake mix with the yellow cake mix recipe on here. Added the vanilla in that recipe, but not the egg, as reviews on here suggested. It was quite a bit too sweet and sugary for my family, so I would cut back on the amount of sugar, but other than that, was delicious. Like a pumpkin cheesecake over a sugar cookie! Yum! Thank you!
