Pumpkin Cheesecake Bars with Streusel Topping
Easy Pumpkin Cheesecake Bars with an oatmeal cookie and gingersnap crust, a creamy pumpkin filling, a crunchy pecan streusel and a caramel drizzle.
Servings 24 bars
Ingredients
Cookie Base
- 1 pouch Betty Crocker® oatmeal cookie mix 1 pound 1.5 ounces
- ½ cup crushed gingersnap cookies
- ½ cup finely chopped pecans
- ½ cup cold butter or margarine
Filling
- 2 packages cream cheese 8 ounces each, 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
Topping
- Caramel ice cream topping.
Instructions
- 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 an ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until mixture is smooth. Add your remaining filling ingredients and 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 topping of choice. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Notes
Add the caramel topping right before serving so the streusel stays crunchy. Keep the bars covered in the refrigerator.
Nutrition
Serving: 1 | Calories: 262kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 131mg | Fiber: 1g | Sugar: 20g