Nov 12 2008
Holiday Recipes - Pumpkin Cheesecake Bars
I’ve never been able to make great pie crust like my grandmother. Finally I just gave up and started purchasing pumpkin pie at the bakery section of the grocery store or I made it with graham cracker crust. One year I tried something a little different and it’s been a holiday tradition recipe since then - and it’s easy. If, for some reason, I don’t make these Pumpkin Cheesecake Bars, I will make them for Christmas Eve along with my easy chicken enchilada recipe with Spanish rice and black beans/corn side dishes.
Pumpkin Cheesecake Bars
Ingredients
1 (16 oz) Yellow cake mix
2 eggs
1 ½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 (8 oz) package cream cheese (softened)
1 cup sour cream
2 eggs
1 (15 oz) can pumpkin
1 (6 oz) can Eagle Brand sweetened condensed milk
1 ½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 cup chopped pecans (or walnuts)
Directions
Preheat the oven to 350 degrees. Oil spray the bottom of a 9X13 inch baking pan.
In a large mixing bowl, combine the cake mix, 1 beaten egg, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon cinnamon until you have a crumb-like mixture. Press the mixture in the bottom of the 9X13 inch baking pan as a crust.
In a large mixing bowl, combine the softened cream cheese, sour cream, two eggs, canned pumpkin, Eagle Brand, pumpkin pie spice and cinnamon Using a hand mixer, mix until creamy.
Pour the pumpkin mixture over the cake mix crust. Sprinkle, over the top, with the chopped pecans.
Bake for 30 to 35 minutes or until the center is set (should not be wet and wobbly, but solid cheesecake-like). Remove from oven until cooled then place in the refrigerator until chilled. Cut into the pumpkin cheesecake bars and serve with a garnish of a dollop of whipped cream and a sprinkle of cinnamon.
