With fall colors and chilly evenings a warm kitchen with the lovely smell of pumpkin pie in the oven would be nice to come home to. Wouldn’t it?
Pumpkin Cheese Cake Bars
This is not a pumpkin pie recipe. In my opinion it’s better! This is the quick and easy marriage of pumpkin pie and cheesecake, with a topping reminiscent of nutty shortbread. I made this for the first time in 1999 and it’s still a family favorite!
It’s great for taking along to Thanksgiving get-togethers, too!
PUMPKIN CHEESE CAKE BARS
1 lb cake mix (reserve ¾ cup)
2 tbsp butter
8 oz pkg cream cheese, softened
14 oz can Eagle Brand condensed milk – NOT evaporated milk
16 oz can pumpkin (2 cups)
1/2 tsp salt
3 eggs
5 tsp pumpkin pie spice
1 cup chopped nuts (pecans are excellent)
- Preheat oven to 350 degrees.
- In a large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly.
- Press this crust mixture onto the bottom of a 15 x 18 jelly roll pan. Set aside.
- In a large mixing bowl, beat cheese until fluffy.
- Gradually beat in sweetened condensed milk, then the remaining 2 eggs, pumpkin, 2 teaspoons of pumpkin pie spice and salt. Mix well.
- Pour over crust.
- Mix together reserved cake mix, nuts, and remaining 1 teaspoon of pumpkin pie spice.
- Sprinkle nut mixture on top.
- Bake 30 to 35 minutes or until set.
- Cool, chill, and then cut into bars.
- Store in refrigerator.
Makes 48 bars.
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Looks yummy – just a quick question – exactly what is a jelly roll pan? – I always wonder that – and your picture doesn’t really tell me!
Good Question! I used to wonder that too! But thankfully I had an incredible baker/cook for a neighbour in New York who explained a few things to me. Here’s what I learned.
A jelly roll pan is a cookie sheet with sides and sometimes called a bar pan.
A cookie sheet has no sides, it’s just flat all around so the cookies can ‘slide’ right off.
So technically you can’t put anything with batter onto a cookie sheet because it would all run off! But most of us call the jelly roll pans cookie sheets. You will notice that many of the store labels will call the flat ones ‘cookie sheets’ and the edged ones ‘baking sheets’.
There you go! Hope that helps!
These look absolutely scrumptious! I’m going to make them for my family. I love your blog and thought you might enjoy mine!
Blessings,
~Erin
http://www.mynuggetsoftruth.blogspot.com
Hey… I took a look at your blog and I like what I see so far! Thanks! Let me know how you liked this recipe… take a photo if you want and post it here! I’d love to see how it turned out for you and if your family enjoyed it. Blessings!