Pumpkin Streusel Cheesecake Bars

Pumpkin Streusel Cheesecake Bars

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  • Prep Time


  • Total Time


  • Servings



  • Cookie Base

  • 1

    pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix ½ cup crushed gingersnap cookies ½ cup finely chopped pecans ½ 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

  • cup chocolate topping ⅓ cup caramel topping


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.


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