Pumpkin Cheesecake Bars
- 1 (16 oz) package pound cake
- 3 eggs
- 2 tablespoons butter
- 4 teaspoons pumpkin pie spice
- 1 (8 oz) package cream cheese
- 1 (16 oz) can pumpkin
- 1 (20 oz) can Eagle brand condensed milk
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
Preheat oven to 350 degrees. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice with mixer on low speed, until crumbly. Press onto bottom of 15 x 10 jellyroll pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in milk, add 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust, sprinkle with nuts. Bake for 30-35 minutes or until set. Cool, chill, cut into bars. Store in refrigerator.
This recipe is from the Kitchen Keepsakes from the Owen Family cookbook and first appeared in Our State’s December 2012 Recipe Newsletter.
Other recipes from the cookbook
Stuffed French Toast Strata
Easy Chicken Pie