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Perfect Pumpkin Snickerdoodle Cheesecake Bars: Easy 5-Ingredient Recipe

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These pumpkin snickerdoodle cheesecake bars combine a buttery snickerdoodle base, creamy pumpkin cheesecake middle, and a crackly cinnamon-sugar top. Made with just five main ingredients, they’re an easy, crowd-pleasing fall dessert.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cream of tartar (optional)
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. Make the snickerdoodle crust: In a large bowl, combine yellow cake mix, melted butter, 1 egg, 1 teaspoon cinnamon, and cream of tartar (if using). Mix until a soft dough forms. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Prepare the cheesecake filling: In a separate bowl, beat softened cream cheese with 1/2 cup granulated sugar until smooth and creamy (about 2 minutes). Add 2 eggs one at a time, mixing well after each addition.
  4. Add the pumpkin: Mix in pumpkin puree, pumpkin pie spice, and vanilla extract until fully combined and smooth.
  5. Assemble the layers: Pour the pumpkin cheesecake filling over the pre-baked crust and spread evenly.
  6. Make the cinnamon-sugar topping: In a small bowl, mix 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the cheesecake layer.
  7. Bake for 30-35 minutes. The edges should be set, but the center will still have a slight jiggle. If browning too quickly, tent with foil for the last 5 minutes.
  8. Cool completely on a wire rack for at least 1 hour at room temperature. Then refrigerate for at least 3 hours (overnight is best) until fully set.
  9. Slice and serve: Lift bars out using parchment paper, place on a cutting board, and slice into squares with a sharp knife. Wipe knife clean between cuts for neat slices.

Notes

Make sure cream cheese is softened to room temperature to avoid lumps. Do not overbake; the center should still jiggle slightly when done. Chill bars for at least 3 hours (overnight is best) for clean slices. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, use dairy-free cream cheese and plant-based butter.

Nutrition

Keywords: pumpkin snickerdoodle cheesecake bars, easy pumpkin dessert, fall dessert, cheesecake bars, snickerdoodle cheesecake, pumpkin cheesecake bars, 5-ingredient recipe

Find it online: https://cookyep.com/perfect-pumpkin-snickerdoodle-cheesecake-bars-easy-5-ingredient-recipe/