Pumpkin Cheesecake Bars from meeting

Mine didn't look like the picture and I left out the nuts that they sprinkled on top and I didn't use as much pumpkin pie spice either.

• 1 package pound cake mix (16 ounces)
• 3 eggs
• 2 tablespoons margarine or butter (melted)
• 4 teaspoons pumpkin pie spice
• 1 8-ounce package cream cheese (softened)
• 1 can sweetened condensed milk (14 ounces), (NOT EVAPORATED)
• 1 can pumpkin, (16 ounce) (2 cups)
• 1/2 teaspoon salt
• 1 cup chopped nuts (pecans preferred)

Pre-heat oven to 350°F.

In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine/butter and 2 teaspoons of pumpkin pie spice until crumbly.

Press onto bottom of 15 x 10 inch jelly roll pan or a Rachael Ray Bubble and Brown pan.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened milk; then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.

Pour over crust; sprinkle with chopped nuts. Bake 30-35 minutes or until set.

Cool. Chill; cut into bars. Store in refrigerator.