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Pumpkin Streusel Cheesecake Bars
Pumpkin Streusel Cheesecake Bars
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Prep Time:
45 minutes
Total Time:
3 hours
Award-winning 2008 recipe featuring creamy pumpkin-oat bars with a delicious twist of chocolate and caramel drizzles.
Ingredients:
  • 1 pouch (17.5 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
  • 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
  • 1/3 cup chocolate topping
  • 1/3 cup caramel topping
Instructions:
  • Preheat your oven to 350°F. Combine cookie mix, crushed cookies, and pecans in a large bowl. Use a pastry blender or fork to cut in the butter until crumbly. Set aside 1 cup of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased 13x9-inch pan. Bake for 10 minutes, then let it cool for another 10 minutes before proceeding.
  • In a large bowl, use an electric mixer to blend cream cheese and sugar until smooth. Add the remaining filling ingredients and mix until well combined. Pour over the warm cookie base and sprinkle with the reserved topping.
  • Bake until center is set, then cool for 30 minutes. Refrigerate until chilled, about 2 hours.
  • Just before serving, add a luxurious drizzle of chocolate and caramel toppings. Slice into 6 rows by 4 rows if you're making bars, and store them covered in the refrigerator for freshness.

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