Pumpkin Streusel Cheesecake Bars

Pumpkin-Streusel-Cheesecake-Bars

Ingredients

Cookie Base

  • 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
  • 1/2 cup crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/2 cup cold butter or margarine

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 tablespoons Gold Medal® all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons whipping cream
  • 2 eggs

Toppings

  • 1/3 cup chocolate topping
  • 1/3 cup caramel topping

Directions

  1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13×9-inch pan. Bake 10 minutes. Cool 10 minutes.
  2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
  3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
  4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Notes

  • A food processor can be used for even easier preparation. Place cookie base ingredients in processor bowl; pulse until crumbly. Reserve 1 cup for topping. Press remaining cookie base mixture in pan. Place filling ingredients in processor bowl; pulse until well blended. Continue recipe as directed.
  • To drizzle the toppings easily, place each topping in a small food-storage plastic bag, snip off a small corner of each bag and squeeze to drizzle toppings over bars.

Prep Time 45 min
Total Time 3 hr
Servings 24

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