Pumpkin Cheesecake Bars. In a large bowl, combine flour and brown sugar. Pumpkin desserts are always a huge hit with me! It's taken quite some time for certain members of my family to get on board, but recipes like this one have slowly converted them.

These pumpkin cheesecake bars could not be easier to make. Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. You can cook Pumpkin Cheesecake Bars using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Pumpkin Cheesecake Bars

Prepare 1 packages of Betty Crocker Pumpkin Bars.
Prepare 2/3 cup of milk.
You need 8 oz of low fat cream cheese.
You need 1/2 cup of sugar.
It's 1 of egg.
You need 1/2 cup of crushed walnuts.

Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture. The bars can be gluten-free, sugar-free, & vegan. You can also make them crustless if you want, or you can even use a half recipe of my Gluten Free Pie Crust recipe, as shown. These Swirled Pumpkin Cheesecake Bars are seriously scrumptious and an amazing Fall dessert!

Pumpkin Cheesecake Bars instructions

Preheat oven to 350 and spray 9x13 with cooking spray.
Prepare pumpkin bars according to package directions.
Add 2/3 cup milk.
Pour into prepared baking dish.
Mix cream cheese, sugar and egg until creamy.
Spread over pumpkin mixture.
Top with crushed walnuts.
Bake for 35 minutes or until toothpick comes out clean.
Cool and Enjoy!.

Serve them chilled with a warm cup of coffee on a chilly Fall night and they are absolute perfection. My husband already is begging me to make another batch AND to make a batch to bring to his family's Thanksgiving dinner! These colorful Pumpkin Cheesecake Bars with a chocolate cookie crust will become a annual favorite each fall. They are perfect for Halloween, tailgating, Thanksgiving, or just to celebrate the change in the season. These cheesecake bars are easy to make.