Pumpkin Cheesecake Bars

  • 1 (16-ounce) package pound cake mix
  • 3 eggs
  • 2 tablespoons margarine or butter, melted
  • 4 teaspoons pumpkin pie spice
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk (not evaporated milk!)
  • 1 (16-ounce) can pumpkin (about 2 cups)
  • 1/2 teaspoon salt
  • 1 cup chopped nuts
    • Preheat oven to 350F. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15 x 10-inch jellyroll pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, 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 in refrigerator. Makes 48 bars.

    Note: I make it without the nuts, and think it's great. I also do not have jellyroll pan, but use same dimension roasting pan