Pumpkin Streusel Cheesecake Bars (Cookie Mix)

Recipe by Mom2Rose
READY IN: 57mins
SERVES: 24
YIELD: 24 bars
UNITS: US

INGREDIENTS

Nutrition
  • Cookie Base
  • 1
    (17 1/2 ounce) package betty crocker oatmeal cookie mix
  • 12
    cup gingersnap cookie, crushed
  • 12
    cup pecans, finely chopped
  • 12
    cup cold butter or 1/2 cup margarine
  • Filling
  • 2
    (8 ounce) packages cream cheese, softened
  • 1
    cup sugar
  • 1
    cup canned pumpkin (not pumpkin pie mix)
  • 2
    tablespoons all-purpose flour
  • 1
    tablespoon pumpkin pie spice
  • 2
    tablespoons whipping cream
  • Toppings
  • 13
    cup chocolate fudge topping
  • 13
    cup caramel topping
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DIRECTIONS

  • 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.
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