pumpkin cheesecake bars
(2 ratings)
I make these bars every Thanksgiving and Christmas. They are great with whipped cream on top. My family and co-workers love them and ask me to make some for them. It's like having pumpkin pie in smaller portions. In place of the canned pumpkin, you can use fresh.
(2 ratings)
yield
48 bars
prep time
10 Min
cook time
35 Min
Ingredients For pumpkin cheesecake bars
-
1 pkgpound cake mix (16 ounces)
-
3 lgeggs (divided)
-
2 Tbspbutter (melted)
-
4 Tbsppumpkin pie spices
-
1 cansweetened condensed milk (14oz)
-
1 pkgcream cheese (8oz)
-
2 cpumpkin (16oz. can) or fresh pumpkin
-
1/2 tspsalt
-
1 cchopped nuts (pecans preferred)
How To Make pumpkin cheesecake bars
-
1Pre-heat the oven to 350°F.
-
2n large mixer bowl, on low speed, combine the cake mix, 1 egg, margarine/butter and 2 teaspoons of pumpkin pie spice, until crumbly. Press the mixture onto the bottom of a 15x10-inch jelly roll pan.
-
3n large mixer bowl, beat the cheese until fluffy. Gradually beat in the sweetened condensed milk; then the remaining 2 eggs, the pumpkin and the remaining 2 teaspoons pumpkin pie spice and salt; mix well.
-
4Pour over the crust and sprinkle with chopped nuts. Bake for 30-35 minutes, or until set.
-
5Cool. Chill; cut into bars. Store in the refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT