Pumpkin Streusel Cheesecake Bars |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat 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 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:
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.
2. 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.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. 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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