Streusel Pumpkin Cheesecake Bars

This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. Go ahead and make two, which will use the whole can of pumpkin pie filling and evaporated milk!

• Ready In: 1 hr
• Serves: 16

Ingredients

• Crust

• 1  yellow cake mix
• 1⁄2 cup butter, melted
• 1⁄2 cup sugar
• 1⁄4 cup flour
• 4  teaspoons cinnamon

• Cheesecake Filling

• 2 (8 ounce) packages cream cheese
• 1⁄2 cup sugar

• Pumpkin Filling

• 2  eggs
• 15  ounces pumpkin pie filling
• 1  teaspoon pumpkin pie spice
• 2 1⁄2 ounces evaporated milk

Directions

1. In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
2. In another mixing bowl, beat cream cheese and sugar. Spread over crust.
3. In another mixing bowl, beat 2 eggs. Add pumpkin pie filling, pumpkin pie spice, and milk; pour over crust.
4. Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
5. Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.