Pumpkin Cheesecake Bars

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By
@Quinnn

This is a wonderful, quick and easy recipe designed to satisfy the cheesecake and the pumpkin lovers in your family. The combination of the pumpkin pie spiced crust, rich creamy filling and delicious topping are sure to please everyone. Enjoy!


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Comments:

Serves:

36 Bars

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

CRUST

1
16 oz. box of pound cake mix
1
large egg
2
tbsp. melted butter or margarine
2
tsp. pumpkin pie spice

FILLING

1
8 oz. softened cream cheese
1
14 oz. can eagle brand sweetened condensed milk
2
large eggs
1
16 oz. can pumpkin (not pie filling)
1/2
tsp. salt
2
tsp. pumpkin pie spice

TOPPING

2
cups (16 oz.) sour cream (do not use low fat)
1/3
cup brown sugar
1
tsp. vanilla

OPTIONAL DECORATIVE TOPPINGS

whipped cream, ground cinnamon, chopped walnuts or pecans

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
In large bowl on low speed, combine pound cake mix, 1 egg, butter or margarine and 2 tsp. pumpkin pie spice until crumbly. Press into bottom of lightly greased 9x13 inch cake pan.
3
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then 2 eggs, pumpkin, 2 tsp. pumpkin pie spice and salt. Mix well. Pour over crust. Bake for 30 minutes.
4
Beat topping ingredients until well blended. Spread over surface of warm cheesecake. Bake for 6 more minutes. Cool, chill. Top as desired with cinnamon, chopped pecans, walnuts, whipped cream... your choice! Cut into 36 bars. Store covered in refrigerator.

About this Recipe