Thursday, December 20, 2012

Pumpkin Cheesecake Bars

This is one of my dad's recipes. He makes this every year for his work Christmas party. This year I made it for my work party, but it didn't turn out as good as when my dad makes it. I was really craving something pumpkin since the person who made pie this year forgot to add sugar to the pie. It didn't end up tasting good, but this is a nice alternative and I love the crust more than regular pie crust. 

1 pkg. white or yellow cake mix
3 eggs
2 TB melted margarine
4 tsp. pumpkin pie spice
    (2 ½  tsp cinnamon 1 tsp ginger, ½ tsp cloves)
1 8oz. package softened cream cheese
1 14 oz. can sweetened condensed milk
1 16 oz. can pumpkin
½ tsp. salt
1 cup chopped walnuts

Combine cake mix, 1 egg, margarine, 2 tsp. of spices.  Mix on low speed until crumbly.  Press into bottom of 15” x 10” jelly roll pan.  Beat cream cheese until fluffy.  Gradually beat in sweetened condensed milk, 2 eggs,pumpkin and remaining 2 tsp. spices and salt.  Mix well and pour over crust.  Sprinkle with nuts.

Bake 30 - 35 minutes on 350 degrees.

Cook, chill and cut into squares.

Store in refrigerator.

Note: 9” x 13” cake pan may be used, but baking time is increased by 20 - 25 minutes until knife comes out clean. Crust will be thicker.

(For this batch I used a large jelly roll pan and a single recipe of crust and a double recipe of pumpkin and didn't add the nuts. I should have added the nuts.)