Another Yum

For the pampered chef party I made a little treat to eat with the food our Chef made us. I picked a recipe that kinda went against my rules. It calls for Oatmeal Cookie Mix. I hate it when recipes call for pre-made things that I could make myself for a lot less-just tell me what I need.  So I spent $2.50 on a stupid cookie mix...doesn't sound like a lot but it adds up.

To me, this dessert was pretty good but it wasn't like melt-in-my-mouth-can't get enough-WOW! But the girls at the party seemed to like it and wanted the receipe. So here it is, thanks to Betty Crocker!

Pumpkin Streusel Cheesecake Bars

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

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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.