COOKIN-FUN DECEMBER 2006 RECIPES

Pumpkin Cheesecake Bars

INGREDIENTS
1 (16 ounce) package pound cake mix
3 eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin puree
1/2 teaspoon salt
1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees C (175 degrees C).
2. Coat a 15x10 inch jelly roll pan with non-stick spray.
3. In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly.
4. Press onto bottom of prepared pan.
5. In another large mixing bowl, beat cream cheese until fluffy.
6. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.
7. Pour over crust; sprinkle with pecans.
8. Bake 30 to 35 minutes, or until set.
9. Cool, then chill in refrigerator.
10. Cut into squares.
11. Store covered in refrigerator.

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