Pumpkin Streusel Cheesecake Bars Recipe

Name: Pumpkin Streusel Cheesecake Bars
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: 24 servings
Ingredients: 1 pouch Betty Crocker* Oatmeal Cookie Mix; 1/2 cup (125 mL) cold butter or margarine; 2 packages (250 g) cream cheese, softened; 1 cup (250 mL) granulated sugar; 1 cup (250 mL) canned pumpkin (not pumpkin pie mix); 2 tbsp (25 mL) all-purpose flour; 1 tbsp (15 mL) pumpkin pie spice; 2 tbsp (25 mL) whipping cream; 2 eggs; 1/3 cup (75 mL) chocolate topping; 1/3 cup (75 mL) caramel topping; 1/2 cup (125 mL) crushed gingersnap cookies; 1/2 cup (125 mL) finely chopped pecans

Ingredients

1 pouch Betty Crocker* Oatmeal Cookie Mix
1/2 cup (125 mL) cold butter or margarine
2 packages (250 g) cream cheese, softened
1 cup (250 mL) granulated sugar
1 cup (250 mL) canned pumpkin (not pumpkin pie mix)
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) pumpkin pie spice
2 tbsp (25 mL) whipping cream
2 eggs
1/3 cup (75 mL) chocolate topping
1/3 cup (75 mL) caramel topping
1/2 cup (125 mL) crushed gingersnap cookies
1/2 cup (125 mL) finely chopped pecans

PREP TIME 45m	COOK TIME 2h15m	TOTAL TIME 3h
YIELD 24 servings

Instructions

Heat oven to 350ºF.
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.