Pumpkin Cheesecake Bars Made With Pound Cake Mix

Pumpkin Cheesecake Bars Made With Pound Cake Mix

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Fairytale Frosting Pumpkin Cheesecake Bars
Fairytale Frosting Pumpkin Cheesecake Bars from fairytalefrosting.blogspot.com

As the leaves start to change colors and the air turns crisp, it’s the perfect time to indulge in some seasonal treats. And what better way to celebrate fall than with some pumpkin cheesecake bars made with pound cake mix? These bars are the perfect combination of creamy cheesecake and spicy pumpkin flavors, all wrapped up in a sweet and buttery pound cake crust. They’re easy to make, delicious to eat, and guaranteed to impress your friends and family.


  • 1 box of pound cake mix
  • 1 can of pumpkin puree
  • 1 package of cream cheese, softened
  • 1/2 cup of sugar
  • 2 eggs
  • 2 teaspoons of pumpkin pie spice
  • 1 teaspoon of vanilla extract


  1. Preheat your oven to 350°F.
  2. Prepare the pound cake mix according to the package instructions.
  3. Spread the pound cake batter evenly into a greased 9×13 inch baking pan.
  4. In a separate bowl, beat the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.
  5. Pour the pumpkin cheesecake mixture over the pound cake batter.
  6. Bake for 35-40 minutes or until the cheesecake is set.
  7. Remove from the oven and let cool.
  8. Chill in the refrigerator for at least 30 minutes before serving.

Nutritional Information:

Each serving of pumpkin cheesecake bars made with pound cake mix (1 bar) contains:

  • Calories: 210
  • Protein: 4g
  • Fat: 12g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Sugar: 14g
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Cooking Time:

Preparation Time: 10 minutes

Cooking Time: 35-40 minutes

Total Time: 50 minutes


  • 9×13 inch baking pan
  • Bowl
  • Mixer
  • Oven
  • Refrigerator

Serving Suggestions:

These pumpkin cheesecake bars are perfect for fall gatherings or as a sweet treat after dinner. Serve them with a dollop of whipped cream and a sprinkle of cinnamon for an extra special touch.


Try adding some chopped nuts or chocolate chips to the pound cake batter for added texture and flavor. You could also use a graham cracker crust instead of the pound cake mix for a more traditional cheesecake taste.


If you don’t have pumpkin pie spice, you can substitute with a mixture of cinnamon, ginger, nutmeg, and allspice. You could also use canned sweet potato puree instead of pumpkin puree for a slightly different taste.


Store any leftover pumpkin cheesecake bars in an airtight container in the refrigerator for up to 3 days.


  • Be sure to let the bars cool completely before refrigerating to prevent condensation from forming on the cheesecake.
  • For a smoother cheesecake texture, be sure to let the cream cheese soften at room temperature before using.
  • Don’t overmix the pound cake batter as this can lead to a tough crust.


This recipe makes 12 pumpkin cheesecake bars.

Frequently Asked Questions:

Q: Can I use a different type of cake mix?

A: Yes, you could use a yellow cake mix or even a spice cake mix for a different flavor profile.

Q: Can I make these bars in advance?

A: Yes, you could make these bars a day or two in advance and store them in the refrigerator until ready to serve.

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Q: Can I freeze these bars?

A: Yes, you could freeze these bars for up to 2 months. Wrap them tightly in plastic wrap and place in a freezer-safe container.

Personal Thoughts:

These pumpkin cheesecake bars made with pound cake mix are a fall favorite in my household. They’re easy to make and always a hit with guests. The creamy pumpkin cheesecake filling pairs perfectly with the sweet and buttery pound cake crust. I love serving them with a dollop of whipped cream and a sprinkle of cinnamon for an extra special touch. Give this recipe a try and I guarantee it will become a fall staple in your household too!

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