Pumpkin Streusel Cheesecake Bars

By á-46353

Cheesecake is good, pumpkin cheesecake is better. A streusel topping makes it over the top!

Ingredients

• COOKIE BASE:
• 1 pouch (1.5-ounces) 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 -ounces 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

Preparation

Step 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 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 the refrigerator.