Pumpkin Streusel Cheesecake Bars

By kdet

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 all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 tablespoons whipping cream
• 2 eggs
• Topping
• Caramel ice cream topping.

Details

Adapted from dearcrissy.com

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 an ungreased 13×9-inch pan. Bake 10 minutes. Cool 10 minutes.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until mixture is smooth. Add your remaining filling ingredients and 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 topping of choice. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.