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 |
| Print these coupons... | ||||||
| About Concordance™ | ||||||
- 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.
- 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.







