Pumpkin Cheesecake Bars

SUBMITTED BY: EAGLE BRAND®

"These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction."

SERVINGS & SCALING

Original recipe yield: 4 dozen bars

USMETRIC

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INGREDIENTS

1 (16 ounce) package pound cake mix
3 eggs, divided
2 tablespoons butter or margarine, melted
4 teaspoons pumpkin pie spice, divided
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (15 ounce) can pumpkin
1/2 teaspoon salt
1 cup chopped nuts

READ REVIEWS (33)

DIRECTIONS

Preheat oven to 350 degrees F. In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in EAGLE BRAND® then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 22, 2004 by tara28

This is an excellent dessert that I will definitly make again!! I used a 9X13 pan instead of the jelly roll pan and just baked them an extra 10 minutes. It is a great thing to make in place of a pumkin pie.

7 users found this review helpful

Reviewed on Oct. 5, 2006 by imablair

Wow! These were a hit! The first time I made them was for a bake-off, and they won 1st place! I didn't have pound cake mix either so I used yellow cake mix. Also, I put a layer of cheesecake in between the crust and pumpkin cheesecake mixture, and baked in a 9 x 13 pan. Incredible! I had everyone at the bake-off begging for the recipe! My husband says he wants to make this our new traditional pumpkin pie! I will definitely make this again and again.

6 users found this review helpful

Reviewed on Aug. 30, 2005 by BTSYLYNN

This was delicious, and much easier than I was expecting. I didn't have a pound cake mix, or a yellow cake for that matter, so I used a carrot cake mix and it tasted fantastic. I just skipped the pumpkin pie spice since the mix was already spiced. I was so worried that the mixture wasn't setting that I ended up overcooking it and the crust is a little burned at the edges, but the center is still wonderful. I will definitely make this again! Next time I will cook less and see how it is when you use a pound cake mix...

5 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 48

Amount Per Serving

Calories: 129

Total Fat: 7.1g
Cholesterol: 28mg
Sodium: 116mg
Total Carbs: 10.2g
Dietary Fiber: 0.4g
Protein: 2.1g

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