Spiced pumpkin cheesecake bars

    (140)
    5 hours

    These treats are rich, creamy and delicious. A lightly spiced pumpkin cheesecake is set on top of a lightly spiced pumpkin sponge cake. Enjoy for dessert or afternoon tea.


    135 people made this

    Ingredients
    Serves: 48 

    • 450g sponge cake mix
    • 3 eggs
    • 30g unsalted butter, melted
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice or ground cloves
    • 225g cream cheese, softened
    • 1 (397g) tin sweetened condensed milk
    • 425g pumpkin puree
    • 1/2 teaspoon salt
    • 120g chopped pecans

    Method
    Prep:25min  ›  Cook:35min  ›  Extra time:4hr chilling  ›  Ready in:5hr 

    1. Preheat oven to 180 C / Gas 4. Spray a 38x25cm or similar sized Swiss roll tin with oil spray.
    2. In a small bowl, mix together the cinnamon, nutmeg, ginger and allspice (or cloves). Set aside
    3. In a large mixing bowl, on low speed, combine sponge cake mix, 1 egg, butter and 1/2 of the spice mix until crumbly. Press onto bottom of prepared tin.
    4. In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, the remaining two eggs, pumpkin, remaining spice mix and salt; mix well. Pour over base; sprinkle with pecans.
    5. Bake 30 to 35 minutes or until set.
    6. Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (140)

    Reviews in English (113)

    by
    140

    Tastes very much like pumpkin pie. I wish I had followed the suggestion to bake in a 9x13 pan rather than a jelly roll pan because I think I would prefer them "deeper." For those who do not have pumpkin pie spice, here is how to make the 4 teaspoons called for in this recipe: Mix together 2 t. cinnamon, 1 t. ginger, 1/2 t. allspice and 1/2 t. nutmeg.  -  18 Nov 2003  (Review from Allrecipes US | Canada)

    by
    98

    great recipe. i used a 9x13 pan and yellow cake mix instead of pound cake and it was absolutely wonderful. made it for work and everyone asked for the recipe. definetly tastes more like pumpkin pie than cheesecake but i think its better than pumpkin pie because its much creamier. we have a winner!!!  -  12 Jan 2007  (Review from Allrecipes US | Canada)

    by
    67

    I made this twice this week for gatherings. Very good recipe. I changed it the second time. I added a ginger snap crust and added a layer of cheese cake(recipe for chescake cups)then the pumpkin on top and baked until a tooth pick came clean. Perfect!!! I will only make this with the layer of cheesecake from now on.  -  23 Nov 2005  (Review from Allrecipes US | Canada)

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