Pumpkin Cheesecake Bars
1 (16 oz) pkg pound cake mix
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!