Pumpkin Cheese Cake Bars

4 Comments October 9, 2011 in Food & Fun

With fall colors and chilly evenings a warm kitchen with the lovely smell of pumpkin pie in the oven would be nice to come home to. Wouldn’t it?

Pumpkin Cheese Cake Bars

Pumpkin Cheese Cake Bars

This is not a pumpkin pie recipe. In my opinion it’s better! This is the quick and easy marriage of pumpkin pie and cheesecake, with a topping reminiscent of nutty shortbread. I made this for the first time in 1999 and it’s still a family favorite!

It’s great for taking along to Thanksgiving get-togethers, too!

PUMPKIN CHEESE CAKE BARS

1 lb cake mix (reserve ¾ cup)
2 tbsp butter
8 oz pkg cream cheese, softened
14 oz can Eagle Brand condensed milk – NOT evaporated milk
16 oz can pumpkin (2 cups)
1/2 tsp salt
3 eggs
5 tsp pumpkin pie spice
1 cup chopped nuts (pecans are excellent)

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly.
  • Press this crust mixture onto the bottom of a 15 x 18 jelly roll pan. Set aside.
  • In a large mixing bowl, beat cheese until fluffy.
  • Gradually beat in sweetened condensed milk, then the remaining 2 eggs, pumpkin, 2 teaspoons of pumpkin pie spice and salt. Mix well.
  • Pour over crust.
  • Mix together reserved cake mix, nuts, and remaining 1 teaspoon of pumpkin pie spice.
  • Sprinkle nut mixture on top.
  • Bake 30 to 35 minutes or until set.
  • Cool, chill, and then cut into bars.
  • Store in refrigerator.

Makes 48 bars.

4 comments so far Uncovering God’s Hope in Everyday Life

Add your comment here