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.
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(2 ratings)
yield
48 bars
prep time
10 Min
cook time
35 Min
Ingredients For pumpkin cheesecake bars
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1 pkgpound cake mix (16 ounces)
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3 lgeggs (divided)
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2 Tbspbutter (melted)
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4 Tbsppumpkin pie spices
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1 cansweetened condensed milk (14oz)
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1 pkgcream cheese (8oz)
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2 cpumpkin (16oz. can) or fresh pumpkin
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1/2 tspsalt
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1 cchopped nuts (pecans preferred)
How To Make pumpkin cheesecake bars
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1Pre-heat the oven to 350°F.
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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.
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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.
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4Pour over the crust and sprinkle with chopped nuts. Bake for 30-35 minutes, or until set.
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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!
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