This is my mom's recipe that she often makes for the holiday season. The bars are a perfect balance of cheesecake and pumpkin. Neither element overpowers the other and they compliment each other beautifully.
These are served chilled and are best when topped with a dollop of whipped cream. The base of the crust is made with pound cake mix, so it's light and buttery. Then the filling is sweet and creamy and your teeth just sink into it. She usually omits the nuts, but I think chopped pecans or walnuts would be best. It's a great option for a cookie (or dessert!) exchange or to make for an office party. Enjoy!
- 1 (16 oz.) package pound cake mix
- 3 eggs, divided
- 2 tbsp. margarine or butter, melted
- 4 tsp. pumpkin pie spice, divided
- 1 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 (16 oz.) can pumpkin puree
- 1/2 tsp. salt
- 1 cup chopped nuts (optional)
In a large bowl on low speed, combine cake mix, 1 egg, margarine/butter and 2 tsp. pumpkin pie spice until crumbly. Press onto bottom of a 15x10 jelly roll pan and set aside.
In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, remaining 2 tsp. pumpkin pie spice, pumpkin puree and salt. Mix well. Pour over crust. Sprinkle nuts on top, if using.
Bake 30-35 minutes until set. Cool and cut into bars. Keep refrigerated.
Source: My Mom