BETTY CROCKER PUMPKIN STREUSEL CHEESECAKE BARS

 

  • Cooking Time: 2 hour 15 mins
  • Servings: 24
  • Preparation Time: 45

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

  • 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.

Notes

Author Credit: Betty Crocker

Website Credit: http://www.bettycrocker.com/recipes/pumpkin-streusel-cheesecake-bars/35777889-f94f-413d-91cc-e02a009eca2e?WT.dcsvid=NDAwNTU5NDA4OAS2&rvrin=4BEDFBC6-4E90-43D0-9380-9520ABA31BC9&WT.mc_id=Newsletter_BC_10_06_2011

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