I made these for Thanksgiving and they were absolutely delightful. I have craved them several times since and everyone enjoyed them. I also feel like you can't go wrong with the pumpkin cheesecake combo! This recipe from The Domestic Rebel.
1 box pound cake mix
2 Tbsp butter (melted)
2 tsp pumpkin pie spice
1 (8 oz) pkg cream cheese (softened slightly)
1 (14 oz) can sweetened condensed milk
1 (15 oz) can pumpkin puree
1 Tbsp pumpkin pie spice
Heat oven to 350. Grease a 9x13 pan and set aside. Combine all the crust ingredients and press into the bottom of the dish. In a clean bowl beat the cream cheese until light and fluffy. Slowly add in the sweetened condensed milk, pumpkin puree, eggs and pumpkin pie spice. Pour over the crust. Bake for 30 to 35 minutes or until set. Cool at room temperature then chill in the refrigerator. Cut before serving.