Pumpkin Streusel Cheesecake Bars
Recipe from Betty Crocker

Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.


Pumpkin Streusel Cheesecake Bars

by 1  person

read comments

add your rating
add a comment
Servings: 24 bars
Prep Time: 45 mins
Total Time: 3 hrs
Related Categories: Cheesecake, Cookies, Dessert Bars, Pumpkin
 
savings in
change zip
 
Ingredients
Cookie Base
  • 1   pouch
    Betty Crocker® oatmeal cookie mix (1 pound 1.5 ounces)
    see savings
    On Sale
  • 1/2   cup
    crushed gingersnap cookies
    see savings
    On Sale
  • 1/2   cup
    finely chopped pecans
    see savings
    On Sale
  • 1/2   cup
    cold butter or margarine
    see savings
    On Sale
Filling
  • 2   packages
    cream cheese, softened (8 ounces each)
    see savings
    On Sale
  • 1   cup
    sugar
    see savings
    On Sale
  • 1   cup
    canned pumpkin (not pumpkin pie mix)
    see savings
    On Sale
  • 2   tablespoons
    Gold Medal® all-purpose flour
    see savings
    On Sale
  • 1   tablespoon
    pumpkin pie spice
    see savings
    On Sale
  • 2   tablespoons
    whipping cream
    see savings
    On Sale
  • 2  
    eggs
    see savings
    On Sale
Toppings
  • 1/3   cup
    chocolate topping
    see savings
    On Sale
  • 1/3   cup
    caramel topping
    see savings
    On Sale
add ingredients to list

Directions
1.
Heat oven to 350 degrees 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.

Tip:
High Altitude (3500-6500 ft): Bake 40 to 45 minutes.
Nutrition information
Calories 280 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50mg; Sodium 200mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 22g); Protein 4g. Daily Values: Vitamin A 40%; Vitamin C 0%; Calcium 4%; Iron 6%. Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 1/2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Raspberry Bars
Raspberry Bars

The better the preserves you use, the better these bars will be. I like to use raspberry because it gives the bars lots of color as well as flavor, but you could use apricot preserves or even a bitter-orange marmalade.

 Articles
One Family's Easter Tradition: Classic Ricotta Cheesecake
... of the year: ricotta pie. What my family calls "ricotta pie" is, in reality, ricotta cheesecake to everyone... that many people share, but it's my absolutely favorite part. The filling of the ricotta cheesecake isn...'t as dense as a traditional cheesecake -- the ricotta lightens it up. And there's a good dose of citrus peel... read more...
Forget Cookies -- Say Hello to Girl Scout Candy Bars!
...: Nestle Crunch Girl Scout Candy Bars. Have sweeter words ever been spoken? Soon -- very, very soon -- you... will be able to get your hands on candy bar versions of Thin Mints ("dark chocolate cookie wafers and mint... of the three limited edition bars (yes, sometimes it's hard doing this job, but research we must), and let... read more...
More Great Recipe Ideas from Betty Crocker