Pumpkin Cheesecake Bars

I can't wait for fall every year because I finally get to make these pumpkin cheesecake bars. It is perfect for dessert with some apple cider and a warm fire.

Pumpkin Cheesecake Bars

Crust:

16 oz pkg pound cake mix
1 egg
2 Tbsp butter, melted
1-2 tsp pumpkin pie spice

In a large bowl combine until crumbly. Press onto bottom of jelly roll (11x15) pan.

Filling:

2 eggs
8 oz cream cheese, softened,
14 oz can sweetened condensed milk
16 oz can pumpkin, or 2 cups cooked pumpkin, mashed
½ tsp salt
2 tsp pumpkin pie spice
1 tsp vanilla

In the same bowl as the crust was made in, beat cream cheese until fluffy. Beat in remaining ingredients. Mix well. Pour over crust. Bake at 350 degrees for 30-35 minutes. Cool and refrigerate before serving.
If desired, serve with Maple cream and a dollop of whipped cream.
*Tip: if you don't have pumpkin pie spice, combine 1 part nutmeg, 1 part ground ginger, and 2 parts cinnamon.

Maple Cream:

Combine 1 cup heavy whipping cream and ½ cup real maple syrup in a small saucepan. Simmer for 30-40 minutes or until reduced by half.