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Pumpkin Cheesecake Bars

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) package pound cake mix

  2. 3 large eggs - divided use

  3. 2 tablespoons butter or margarine, melted

  4. 4 teaspoons pumpkin pie spice - divided use

  5. 1 (8-ounce) package cream cheese, softened

  6. 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)

  7. 1 (15-ounce) can pumpkin (about 2 cups)

  8. 1/2 teaspoon salt

  9. 1 cup chopped nuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). In large 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.

  2. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND, then remaning 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.

  3. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.

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