Pumpkin Streusel Cheesecake Bars (Award Winning)

By cwyorkiex3

Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.
A food processor can be used for even easier preparation. Place cookie base ingredients in processor bowl; pulse until crumbly. Reserve 1 cup for topping. Press remaining cookie base mixture in pan. Place filling ingredients in processor bowl; pulse until well blended. Continue recipe as directed.

To drizzle the toppings easily, place each topping in a small food-storage plastic bag, snip off a small corner of each bag and squeeze to drizzle toppings over bars.

Ingredients

• 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

Preparation

Step 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.

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.