Nothing says, “It’s fall” like a soft yellow cake bar spread with a creamy pumpkin cheesecake topping! Today’s dessert is absolutely divine!
I was just telling my kids today how I will be sad to see autumn go and the cold weather set in. We so enjoy spending time outdoors and it will be sort of a bummer to see the snow cover the ground and spoil our play time plans. The weather here has been unseasonably warm and so gorgeous! We spent a day last weekend at the pumpkin patch and were actually sweating as we were walking through the corn maze. There was no cloud cover, so we were in the direct sun. When we got back to the car, we found that the high for the day had reached 83! Typically during this time of year we are in the low 70’s or high 60’s. It’s almost hard to believe that any day things will take a huge turn and we’ll instantly be wearing coats and gloves.
But, I don’t want to even think about freezing temperatures right now. No way!
So let’s instead talk about these phenomenal bars, mmmmkay?
I got the idea for these because last week I saw a bunch of other bloggers post about how it was National Pumpkin Cheesecake Day.
Seriously, who keeps track of these things? 🙂 I can barely keep my days of the week straight. But, since it is an actual specially-designated day, pumpkin cheesecake must be really delicious and important, I thought. So I set out to make my own version, and I know you’re going to love it!
So you won’t be able to enjoy this on National Pumpkin Cheesecake Day this year-sorry about that-but you will get to savor it any and every day that you so desire! And to me, that’s a million times better!
I couldn’t stop licking the pumpkin pie spice-infused cheesecake frosting….SO incredible! And the base is an amazingly-soft concoction resulting from a doctored-up yellow cake mix. I just had to make something that reminded me of this Pumpkin Pie Cake, because it’s to die for! And now I’m not sure which one is better, today’s recipe, or the pumpkin pie cake version. Either way, you certainly can’t go wrong! This dessert is SO RIGHT. I mean, at bite one, all is well and the worries and troubles seem to drift away!
Pumpkin Cheesecake Bars
- 1 Box 15.25 oz yellow cake mix
- 1 egg
- 1/4 c. butter melted
- 1/4 c. milk
- 8 oz cream cheese softened
- 1 c. powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 1/2 c. pumpkin puree
- 1 c. whipped topping
- 1/2 c. chopped pecans
- Preheat oven to 350 degrees Fahrenheit. Grease a 9"x13" cake pan. For the cake base, in the bowl of an electric mixer, mix together cake mix, egg, melted butter and milk until incorporated. Batter will be thick. Smear butter on your hands and press mixture into the bottom of prepare pan. You'll need to keep rubbing more butter on your hands as you go so the mixture doesn't stick to them. Bake for approximately 15 minutes.
- While it's cooling, prepare cheesecake topping by mixing together cream cheese, powdered sugar, vanilla and pumpkin pie spice until mixture is smooth and creamy. Add in pumpkin puree and mix on a high speed until creamy. Fold in whipped topping. Spread over cake crust and sprinkle with pecans. Store, covered, in the refrigerator until ready to serve.
Whenever I decide against making cookies, which isn’t often at all, I usually turn to a cookie-type bar. Because, I don’t know why, but I feel like I’m missing out if I’m not eating a cookie of some sort. 🙂 These are like a soft cookie square with a heavenly, generous pillow of spiced pumpkin cheesecake frosting on top! Oh, and don’t forget the chopped pecans! They add a yummy crunchy texture! Enjoy!