Monday, November 2, 2009

Pumpkin Cheesecake Bars -- A Fall Favorite



Pumpkin Cheesecake Bars


1 (16 oz) pkg pound cake mix
3 eggs
2 T margarine or butter, melted
4 t pumpkin pie spice
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (16 oz) can pumpkin (about 2 cups) – (I noticed the small cans on the shelves are now 15 oz!)
½ t salt
1 cup chopped nuts (walnuts or pecans)


Preheat oven to 350 degrees.
In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 9 x 13 inch pan. (You could use a 10 x 15 inch jellyroll pan for thinner bars.)
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand, then the remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt. Mix well.
Pour over the crust. Sprinkle with chopped nuts.
Bake 30-35 minutes or until set (wire or wooden skewer comes out clean).
Cool. Chill in refrigerator.
Cut into bars.
Store in refrigerator.


Enjoy! Happy Autumn!

3 comments:

Leslie said...

Jane, this recipe sounds so yummy. I was able to log in and read your commentary. Beautiful thoughts. When I think of saints, Mother Teresa comes to mind. Also my mother-in-law.

Sharli said...

Are you calling me "Phat"!?

LOL

Well, I would be - if I made this recipe - I'm sure I'd eat it all by myself and gain 14 pounds.

Samantha said...

oh my goodness, now that sounds good!

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