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


Instructions:

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 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

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.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.


Source: Pumpkin Streusel Cheesecake Bars

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