Pumpkin Cheesecake Bars

Submitted by Chef mariajane

"Dressed up on your Thanksgiving China, or served as bars for a backyard fall barbecue, this rich new twist on pumpkin treats will turn you autumn harvest into an awesome harvest!!"

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 25 bars

ingredients

• 1 (450 g) package poundcake mix
• 3 eggs
• 2 tablespoons butter, melted
• 4 teaspoons pumpkin pie spice
• 1 (250 g) package cream cheese, softened
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 1 (540 ml) can pumpkin pie filling
• 1⁄2 teaspoon salt
• 1 cup nuts, chopped

directions

1. In large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice, until crumbly. Press on to bottom of 15x10 jellyroll pan.
2. Beat cheese until fluffy. Gradually beat in Eagle Brand, then remaining 2 eggs, pumpkin, remaining 2 tsp pumpkin pie spice and salt; mix well. Pour mixture over crust; sprinkle with nuts.
3. Bake in preheated 350F oven 30-35 minutes or until set. Cool. Chill 1 hour; cut into 3x2-inch bars. Store covered in refrigerator.