Pumpkin Cheesecake Bars

 

1 (16-ounce) package pound cake mix
3 eggs
2 tablespoons margarine or butter, melted
4 teaspoons pumpkin pie spice
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened
Condensed Milk (NOT evaporated milk)
1 (16-ounce) can pumpkin (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts (optional)

 

 

 

 

 

Preheat oven to 350. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15 x 10-inch jelly roll pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes until set. Cool. Chill; cut into bars. Store in refrigerator.

Makes 48 bars.