Spiced pumpkin cheesecake bars

    Spiced pumpkin cheesecake bars


    135 people made this

    About this recipe: 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.

    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

    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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