Recipes

[RainyDayGal]

Pumpkin Cheesecake Bars

1 - 16 oz. package pound cake mix

3 eggs

2 TBSP. margarine or butter, melted

4 tsp. pumpkin pie spice (use extra if you like it spicy!)

1 - 8 oz. package cream cheese, softened

1 - 14 oz. can sweetened condensed milk (not evaporated)

1 - 16 oz. can pumpkin (about 2 cups)

½ tsp. salt

1 cup chopped nuts

Preheat to 350 degrees. In large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 tsp. pumpkin pie spice until crumbly. Press onto bottom of 15x10 jellyroll pan.

In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin pie spice, and salt. Mix well.

Pour over crust; sprinkle with nuts (if you choose to use them). Bake 30 - 35 minutes or until set. Cool. Chill and cut into bars. Store covered in refrigerator. Top with whipped cream to make it extra yummy!!

I used a little over ½ cup pecan nuts on half the pan.

Also, I used a smaller pan (9X whatever – the regular size cake pan size). The bigger pan will, obviously, make the crust and topping thinner. I’m OK with the thinner crust, but wouldn’t want the top part thinner.