Pumpkin Cheesecake Bars
|Pound cake mix||16 Ounce (1 Package)|
|Margarine/Butter||2 Tablespoon, melted|
|Pumpkin pie spice||4 Teaspoon|
|Cream cheese||8 Ounce, softened (1 Package)|
|Canned milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Canned pumpkin||16 Ounce (1 Can, About 2 Cups)|
|Chopped nuts||1 Cup (16 tbs)|
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 15x10-inch jellyroll pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened 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 or until set.
Chill; cut into bars.
Store covered in refrigerator.