Here is something yummy for you to enjoy as we go into October and the start of pumpkin season. If you choose to use the pumpkin from your carving, make sure you squeeze the liquid out of it and weigh it so that you have 15 ounces of pumpkin and not 15 ounces of pumpkin and liquid. It can make a huge difference in how your final product turns out. Enjoy!
PUMPKIN CHEESECAKE BARS
Makes 12 servings
- 1 box angel food cake mix- the 1 step kind
- 1 15oz can Pumpkin
- 3/4 Cup water
- 1/2 teaspoon cinnamon (or allspice)
- 1 8oz pkg. Greek Cream Cheese OR may use reduced fat cream cheese
- -few tablespoons of water for smoothing the cream cheese
Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out.
In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.
In a 9 x 13 cooking dish- sprayed with non-stick cooking spray- add HALF of the cake –pumpkin mix. Then smooth it out. Drizzle half of the cream cheese over the top and take a small spatula to smooth it over the top. Add remaining cake mix and then the remaining cream cheese. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to create swirls.
Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.
Serve with ice cream or whipping cream.