Pumpkin Cheesecake Bars

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C) and set a 9x13-inch pan ready.

2. In a bowl, stir the pound cake mix with the melted butter and 1 egg until it forms crumbs. Press firmly into the pan in an even layer.

3. Bake the crust for 10 minutes, until just set at the edges.

4. Beat the softened cream cheese until smooth. Beat in the sweetened condensed milk, pumpkin puree, 2 eggs, pumpkin pie spice and salt until fully combined.

5. Pour the pumpkin filling over the partly baked crust and spread evenly. Sprinkle the chopped pecans over the top.

6. Bake 25 minutes, until the center is set and an instant-read thermometer reads 160°F (71°C) in the middle.

7. Cool the pan on a rack for 1 hour, then refrigerate for at least 4 hours until firm.

8. Cut into 48 bars and serve chilled.