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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a recipe from the Cleveland Indians contributed by Karen Olson. Slightly different from the other Pumpkin Cheesecake Bar recipe. This one uses Pound cake mix. Ingredients:
16 ounces poundcake mix |
1 egg |
2 tablespoons butter, melted |
2 teaspoons pumpkin pie spice |
8 ounces cream cheese, softened |
14 ounces condensed milk |
2 eggs |
16 ounces pumpkin |
2 teaspoons pumpkin pie spice |
1/2 teaspoon salt |
1 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly.
3. Press into 13 x 9 pan.
4. Beat cream cheese in bowl until light and fluffy.
5. Beat in condensed milk gradually.
6. Add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
7. Beat well.
8. Pour over crust.
9. Sprinkle with pecans.
10. Bake for 35-40 minutes.
11. Cool in pan.
12. Cut into 48 bars.
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