Recipe Database
Pumpkin Cheesecake Bars
This recipe was sent to rachaelray.com from 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
- 1 package pound cake mix (16 ounces)
- 3 eggs
- 2 tablespoons margarine or butter (melted)
- 4 teaspoons pumpkin pie spice
- 1 8-ounce package cream cheese (softened)
- 1 can sweetened condensed milk (14 ounces), (NOT EVAPORATED)
- 1 can pumpkin, (16 ounce) (2 cups)
- 1/2 teaspoon salt
- 1 cup chopped nuts (pecans preferred)
Preparation
Pre-heat oven to 350°F.
In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine/butter and 2 teaspoons of pumpkin pie spice until crumbly.
Press onto bottom of 15 x 10 inch jelly roll pan or a Rachael Ray Bubble and Brown pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened milk; then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with chopped nuts. Bake 30-35 minutes or until set.
Cool. Chill; cut into bars. Store in refrigerator.
Rachael Ray's Bubble and Brown pans work well with this recipe
