Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Cheesecake Bars With Chocolate Cake Crust Recipe
    Lost? Site Map

    Pumpkin Cheesecake Bars With Chocolate Cake Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Reddyrat's Note:

    This is a wonderful recipe that I made awhile back. I found the recipe in the Chocolate Cake Mix Doctor book. Very easy to make and delicious!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 325. Grease a 13 x 9 pan.
    2. 2
      Measure out 1/2 cup of the cake mix and set it aside.
    3. 3
      Put the rest of the cake mix, the melted butter, and 1 egg in a large mixing bowl. Blend together with a mixer for 2 minutes, scraping down the sides of the bowl occasionally. The batter should come together into a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the pan.
    4. 4
      Place the cream cheese and condensed milk in the same mixing bowl you used for the crust and blen together with a mixer until just combined - about 30 seconds. Stop the mixer and add the reserved cake mix, the remaining 3 eggs, the pumpkin, brown sugar, cinnamon, and ginger. Beat on medium speed for 1 minute, scraping the sides of the bowl occasionally. Pour the filling onto the crust and spread it with a spatula so it covers the entire surface. Place in oven.
    5. 5
      Bake the cheesecake until it looks shiny and the center no longer jiggles when you shake the pan - about 45 to 49 minutes. Remove the pan from the oven while you prepare the topping, but leave the oven on.
    6. 6
      For the topping, place the sour cream and brown sugar in a small bowl and stir with a spoon until well combined. Spread over the cheesecake.
    7. 7
      Bake until the topping sets - about 7 to 8 minutes. Remove pan from oven and place on wire rack for 30 minutes. Then lightly cover the pan with plastic wrap and refrigerate it for at least 1 hour or preferably 24 hours.
    8. 8
      Cut into squares and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pumpkin Cheesecake Bars With Chocolate Cake Crust

    Serving Size: 1 (113 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 341.9
     
    Calories from Fat 160
    46%
    Total Fat 17.8 g
    27%
    Saturated Fat 10.1 g
    50%
    Cholesterol 85.1 mg
    28%
    Sodium 327.9 mg
    13%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 1.3 g
    5%
    Sugars 32.1 g
    128%
    Protein 6.1 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites