Introducing your new favorite fall treat! Pumpkin cheesecake bars! 🎃😋 #pumpkin #cheesecake #pumpkinseason #fallbaking #carnationmilk Pumpkin Cheesecake Bars For the crumble 1 15.25 oz box yellow cake mix ½ cup unsalted butter, melted 1 teaspoon pumpkin spice ½ cup chopped pecans For the cheesecake layer 1 8oz full fat cream cheese 14oz can Carnation Sweetened Condensed Milk 1 egg 1 teaspoon vanilla For the pumpkin layer 15oz can Libby’s pumpkin puree 2 eggs 1 Tablespoon flour ½ cup sugar 5oz can Carnation Evaporated Milk 1 teaspoon pumpkin spice ½ teaspoon cinnamon 1 teaspoon vanilla How to make pumpkin cheesecake bars 1. Preheat the oven to 350 degrees. Spray nonstick spray in the bottom of a 9x13 baking pan. Line with parchment paper. Set aside. 2. In a mixing bowl combine the yellow cake mix, melted butter, pumpkin spice, and pecans. Stir until combined. The mixture will be crumbly. Press 2 thirds of the mixture into the bottom of the prepared baking pan. Reserve the remaining crumble for the topping. 3. In another bowl, beat the cream cheese with a hand mixer, or with a stand mixer fitted with the paddle attachment for 1 minute until smooth. Add Carnation Sweetened Condensed Milk, egg, and vanilla. Whisk until smooth. Set aside. 4. In separate bowl whisk together pumpkin, eggs, Carnation Evaporated Milk, flour, sugar, pumpkin spice, cinnamon, and vanilla until smooth. 5. Alternating between the cheesecake and pumpkin batter spoon over the top of the crust layer until all of the batter has been used. Use a butter knife to swirl the two batters together. Finish by sprinkling the remaining crumble over the top. Bake for 35-40 minutes or until the cheesecake bars don’t move much when jiggled. 6. Remove from the oven and cool completely. Cover and place in the fridge overnight to set. Slice into bars and enjoy! - @carnationmilks