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Pumpkin Cheesecake Squares

 Pumpkin Cheesecake Squares
48 ServingsReady In Time 1 hour, 30 minutes

Ingredients

  • 1 (16 oz.) pkg. pound cake mix
  • 3 large eggs
  • 2 tbsps. butter, melted
  • 4 tsps. pumpkin pie spice, divided
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (15 oz.) can pumpkin (about 2 cups)
  • 1/2 tsp. salt
  • 1 cup chopped nuts

Directions

  • Heat oven to 350°F. Combine cake mix, 1 egg, butter and 2
  • teaspoons pumpkin pie spice in large bowl until mixture resembles
  • coarse crumbs. Press into bottom of 15 x 10-inch jellyroll pan.
  • Beat cream cheese in large bowl until fluffy. Gradually beat in
  • sweetened condensed milk; beat in remaining 2 eggs, pumpkin,
  • remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour
  • over crust; sprinkle with nuts.
  • Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars.
  • Yield: 4 dozen bars.