I think by now you all know how much I LOVE pumpkin. While I was looking for one particular recipe, I also found this one…Pumpkin Streusel Cheesecake Bars. This is a DREAM!! My love for pumpkin AND cheesecake…WOW!! I can’t wait to try these 
| *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 |
| 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 13×9-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. |
| High Altitude (3500-6500 ft): Bake 40 to 45 minutes | |
~To see the recipe go here to Betty Crocker’s site.
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{ 3 comments… read them below or add one }
I love everything pumpkin – that looks SO good!
Ooooh! That looks good! Pumpkin flavored desserts are so good this time of year!
Looks delish!!!!