These pumpkin cheesecake bars are a constant request for potlucks and family dinners. The fact that the recipe can be made gluten-free means we can have our goodies and no one can tell the difference.
- 1 package french vanilla cake mix ( for gluten-free use Hodgson yellow cake mix )
- 4 Eggs
- 2 tbsp. butter
- 4 tsp. pumpkin pie spice
- 2 8 oz. packages of cream cheese
- 1 14 oz. can of sweetened condensed milk
- 15 oz. canned pumpkin
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 cup chopped pecans or walnuts
Preheat oven to 350 degrees and grease a 9 x 13 baking pan.
Combine the cake mix, egg, butter, 2 teaspoons of pumpkin pie spice and mix together until crumbly. Press into the bottom of your greased baking pan.
In another bowl mix cream cheese until light and fluffy. Slowly add condensed milk, one egg, pumpkin, 2 tsp. pumpkin pie spice, salt, and vanilla and combine. Pour and spread evenly over pie crust. Garnish with pecans or walnuts (optional) and bake for 30-35 minutes (until set). Allow to cool for a few hours in the refrigerator before serving.