Pumpkin Cheesecake Bars
These pumpkin cheesecake bars make the ideal dessert for fall and winter holiday parties and entertaining.
1 (16-ounce) package pound cake mix
3 large eggs - divided use
2 tablespoons butter or margarine, melted
4 teaspoons pumpkin pie spice - divided use
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) can pumpkin purée (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts
- Preheat oven to 350°F (175°C). Grease a 15 x 10 x 1-inch jelly roll pan; set aside.
- In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press mixture in bottom of prepared baking pan.
- In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk then remaining 2 eggs, pumpkin purée, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.
- Bake 30 to 35 minutes or until set. Cool in pan on wire rack. Chill. Cut into bars. Store covered in refrigerator.
Makes 48 bars.