Friday, October 14, 2011

Subs: Pumpkin (Butternut Squash) Cheesecake Bars

This is one of our family favorites, and I can't believe that I haven't shared it with you yet....

My BAD!!

This is a recipe that my son requests every fall. He just loves them....

And they are so easy to make.

My son is not the only one that loves these bars. My supervisor (where I used to work) loved them too. He requested these even out of season.....

One time I was in such a hurry (making them before work) that I forgot to add the eggs....OOPS!! So when I took them to my supervisor I told him, "Lookie here, cholesterol free pumpkin bars...." They tasted okay, but they just didn't have the fluff and richness....

This recipe calls for a cake mix, and it's not very often I use cake mixes.

But this recipe has to have it to make it complete.

You press the cake mix in the bottom of a jelly roll pan, and it will be crumby and not look like it will hold together, but when you get the cream cheese mixture on top it it all bakes together.

I also substituted the pumpkin with butternut squash. The only difference was the color.

Right out of the oven. And letting these babies cool is pure torture.

This recipe is linked to:



Pumpkin Cheesecake Bars

1 pkg. (2 layer) yellow cake mix
1 tsp. cinnamon
1 tsp. vanilla
3 eggs
2 TBS butter, melted
8 oz. cream cheese, soft
2 tsp. pumpkin pie spice
1 (14 oz.) can sweetened condensed milk
1 (15 oz.) can pumpkin, or butternut squash
1 c. chopped walnuts

Preheat oven to 350 degrees F. In a large mixing bowl (I use my kitchen aid mixer for both steps without cleaning in between), combine cake mix, 1 egg, cinnamon, butter, and vanilla. Mix on low speed. Press into the bottom of a jelly roll pan. In the same mixer bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, then remaining 2 eggs, pumpkin or butternut squash, and 2 tsp. pumpkin pie spice. Mix well. Pour over cake mix crust and sprinkle with walnuts. Bake 30 - 35 minutes or until set. Cool, chill, and cut into squares. Store in refrigerator.


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12 comments:

  1. Oh YEH!! These look and sound amazing. I have used butternut instead of pumpkin in this kind of recipe, many times too. MMMMM good! I will make this soon. So glad you shared.

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  2. Yum! I also made pumpkin cheesecake bars, but with a different recipe - can't wait to try yours! Sounds delish! Thanks for sharing :-)

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  3. This looks so delicious and easy. Thanks for sharing it. Come visit us. We are part of the wonderful Improv Challenge.

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  4. This looks wonderful! Great job!

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  5. These look fantastic! I love these two ingredients, don't you!

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  6. Great sounding recipe and they look delicious.

    If you haven't already, I'd love for you to check out my Improv Cooking Challenge recipe: Praline Pumpkin Cheesecake.

    Lisa~~
    Cook Lisa Cook

    ReplyDelete
  7. I am loving the walnuts on top of those bars. I have had these bars without the nuts, but I am thinking the walnuts add a lot of flavor with their yummy crunch!

    ReplyDelete
  8. Hey! Great Thanksgiving treat!
    Come to A Themed Baker's Sunday where this week's theme is Thanksgiving treats. Be sure to vote on the side bar for next week's theme as well! Happy Holidays!

    Cupcake Apothecary

    http://cupcakeapothecary.blogspot.com/2011/11/themed-bakers-sunday-14.html

    ReplyDelete
  9. Love anything pumpkin... I will be making these. Thanks for sharing. Also realized that I wasn't following your blog... so am now a follower.
    Marlys

    ReplyDelete

I look forward to and appreciate any comments.
Thank you for stopping by.

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