Don't wait for the holidays to serve these delicious pumpkin cheesecake bars.

Pumpkin Cheesecake Bars

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 EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (15-ounce) can pumpkin (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts

1. Preheat oven to 350°F (175°C). In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
2. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND®, then remaning 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
3. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.

Makes 4 dozen bars.

Recipe and photograph provided courtesy of Eagle Family Foods, Inc.