| Recipes with similar ingredients: | ||
Rhubarb Oatmeal Bars | ||
|
Nutty Apricot Bars | ||
|
Sugar-Free Raisin Bars | ||
|
Pumpkin Fritters | ||
|
Rich Lemon Bars | ||
Email
Print
Pumpkin Cheesecake Bars
Ingredients:
1 (16 oz) package Pound cake mix
3 eggs
2 Tbs. margarine or melted butter
4 tsp. pumpkin pie spice
1 (8 oz) package cream cheese. softened
1 (14 oz) can Sweetened condensed milk
1 (16 oz) can pumpkin (about 2 cups)
1/2 tsp. salt
1 cup chopped nuts
1 (16 oz) package Pound cake mix
3 eggs
2 Tbs. margarine or melted butter
4 tsp. pumpkin pie spice
1 (8 oz) package cream cheese. softened
1 (14 oz) can Sweetened condensed milk
1 (16 oz) can pumpkin (about 2 cups)
1/2 tsp. salt
1 cup chopped nuts
Directions:
Preheat oven to 350. In large mixer bowl, on low speed, combine cake mix,1 egg, margarine and 2 tsp. 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
tsp. pumpkin pie spice and salt; mix well. Pour over crust. Sprinkle with nuts. Bake
30-35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator.
Preheat oven to 350. In large mixer bowl, on low speed, combine cake mix,1 egg, margarine and 2 tsp. 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
tsp. pumpkin pie spice and salt; mix well. Pour over crust. Sprinkle with nuts. Bake
30-35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator.
Filed under the following categories:
This recipe has not been rated or commented on