Pumpkin Cheesecake Bars

Recipe courtesy of melbride2005

• 1 (16 ounce) package pound cake mix (I used yellow cake mix)
• 3 eggs, divided
• 2 tablespoons butter or margarine, melted
• 4 teaspoons pumpkin pie spice, divided
• 1 (8 ounce) package cream cheese, softened (I used low fat)
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) (I used fat free)
• 1 (15 ounce) can pumpkin
• 1/2 teaspoon salt
• 1 cup chopped nuts

DIRECTIONS

1. Preheat oven to 350 degrees F. In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
2. In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in EAGLE BRAND® then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
3. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.