Pumpkin Cheesecake Bars

I finally broke out the pumpkin. I waited until October - aren't you proud of me!
My sister-in-law made these pumpkin cheesecake bars for my mom's birthday celebration
two weeks ago and they were so delicious I immediately asked her to share the recipe.
Lucky for me and you, she emailed me the recipe the next day. These bars are defintely
going to become a fall favorite!

The original recipe says to bake the cheesecake bars in a 10 x 15 jelly roll pan, but we
both used a 9 x 13 inch bake dish instead and they turned out great.

The cheesecake crust is made from a pound cake box mix, making it super easy!
I used my stand mixer for the crust and the cheesecake, so the bars didn't take long to
make at all! The hardest part is waiting for the bars to chill in the fridge before serving!

Pumpkin cheesecake bars would be perfect for Thanksgiving or any fall celebration!
If you love pumpkin as much as I do, you may want to try frosted pumpkin cookies,
white and dark chocolate pumpkin cake or pumpkin chocolate chip cookie pie!

Pumpkin Cheesecake Bars

1 - 16oz. box golden pound cake mix

3 large eggs, divided

2 T butter, melted

4 tsp. pumpkin pie spice, divided

1 - 8 oz. pkg. cream cheese, at room temperature

1 - 14oz. can sweetened condensed milk

1 - 15 oz. can pure pumpkin puree

1 tsp. salt

Preheat oven to 350 degrees. Spray 9 x 13 inch bake dish with cooking spray.

In a large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 tsp. 

pumpkin pie spice until crumbly. Press lightly into prepared pan; set aside.

In a large mixing bowl (I used the same bowl), beat cream cheese until smooth 

and creamy. Gradually beat in sweetened condensed milk, the remaining 2 eggs,

pumpkin puree, remaining 2 tsp. pumpkin pie spice and salt. Mix well.

Pour over crust. Bake for 30 minutes or until set. 

Cool on a wire rack. Place bake dish in the fridge until ready to serve.

Cut into bars. Store leftovers in the refrigerator.

Enjoy!