Pumpkin Streusel Cheesecake Bars

Prize winning Betty Crocker Recipe

Pumpkin Streusel Cheesecake Bars

Photo by mytastytreasures

  • Prep Time


  • Total Time


  • Servings



  • 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 (I omitted)

  • ⅓ cup chocolate topping

  • ⅓ cup caramel topping


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, If using,drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.


Facebook Conversations