Name: Pumpkin Cheesecake Bars
Ingredients: 1 lb Cake mix; 3 Eggs; 2 tb Butter; melted; 4 ts Pumpkin pie spice; 1 pk Cream cheese; (8 oz.) softened; 1 cn Sweetened condensed milk (not evaporated, (14 oz.) milk); 1 cn Pumpkin (about 2 cups); (16 oz.); 1/2 ts Salt; 1 c Chopped nuts

How could He who is the Sum of all excellency look with equal satisfaction upon virtue and vice, wisdom and folly? How could He who is infinitely holy disregard sin and refuse to manifest His “severity” (Rom. 9:22) toward it? How could He, who delights only in that which is pure and lovely, not loathe and hate that which is impure and vile? The very nature of God makes Hell as real a necessity, as imperatively and eternally requisite, as Heaven is.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains			1	Servings

INGREDIENTS

1	lb	Cake mix
3		Eggs
2	tb	Butter; melted
4	ts	Pumpkin pie spice
1	pk	Cream cheese; (8 oz.) softened
1	cn	Sweetened condensed milk (not evaporated, (14 oz.) milk)
1	cn	Pumpkin (about 2 cups); (16 oz.)
1/2	ts	Salt
1	c	Chopped nuts

INSTRUCTIONS

Preheat oven to 350 degrees. In a large mixer bowl, on low speed, combine
cake mix, 1 egg, margarine, and 2 tsp. Pumpkin pie spice until crumbly.
Press onto bottom of greased 9x13 casserole or 10x15 jellyroll pan. In a
large mixer bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk, then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin
spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30-35
minutes or until set. Cool. Chill; cut into bars. Store in refrigerator.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Melissa Tarleton
<mhtarlet@unity.ncsu.edu> on Nov 20, 1997

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