Pumpkin Cheesecake Bars
"This recipe was sent to rachaelray.com by site visitor Cindy Puyear, who says, "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."..."
INGREDIENTS
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1 package pound cake mix (16 ounces)
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3 eggs, divided
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2 tablespoons margarine or butter (melted)
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4 teaspoons pumpkin pie spice, divided
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1 package cream cheese (8 ounces), softened
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1 can sweetened condensed milk (14 ounces) Note: Do NOT use evaporated milk!
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2 cups pumpkin (16 ounces)
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1/2 teaspoon salt
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1 cup chopped nuts, pecans preferred
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