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| Pumpkin Cheesecake Bars |
"These are wealthy and creamy bars that are my husband's favored in the course of the holiday season! He takes a batch alongside to all of his Christmas capabilities at paintings. The recipe is constantly requested so, now, I send a duplicate along side him!"
Ingredients :
- 1 (sixteen ounce) bundle pound cake blend
- three eggs
- 2 tablespoons butter, melted
- 4 teaspoons pumpkin pie spice
- 1 (8 ounce) package deal cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (15 ounce) can pumpkin puree
- half teaspoon salt
- 1 cup chopped pecans
Instructions :
| Prep : 25M | Cook : 24M | Ready in : 1H30M |
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- Preheat oven to 350 stages C (one hundred seventy five levels C). Coat a 15x10 inch jelly roll pan with non-stick spray.
- In a big blending bowl, on low speed, integrate cake blend, 1 egg, margarine, and a couple of teaspoons pumpkin pie spice till crumbly. Press onto bottom of organized pan.
- In any other massive mixing bowl, beat cream cheese till fluffy. Gradually beat in sweetened condensed milk, then ultimate eggs, pumpkin, final 2 teaspoons pumpkin pie spice, and salt; blend properly. Pour over crust; sprinkle with pecans.
- Bake 30 to 35 mins, or until set.
- Cool, then kick back in fridge. Cut into squares. Store included in fridge.
Notes :
- Reynolds® Aluminum foil may be used to keep meals moist, cook dinner it lightly, and make smooth-up less difficult.
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