Saturday, May 25, 2013

Pumpkin Streusel Cheesecake Bars

Pumpkin Streusel Cheesecake Bars:

Cookie Base:
1 pouch (1 lb. 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
1/2 C crushed gingersnap cookies
1/2 C chopped pecans
1/2 C cold butter

2 packages (8oz. each) cream cheese, softened
1 C sugar
1 C canned pumpkin ( not pie filling)
2 TBS flour
1 TBS pumpkin pie spice ( my homemade recipe is under Tips,Hints and More on the blog)
2 TBS heavy cream
2 eggs

1/3 C Chocolate Topping ( store bought in a jar)
1/3 C Caramel Topping (store bought in a jar)

In a large bowl, stir together:
cookie mix
crushed gingersnap cookies
Cut in butter using a pastry blender or 2 forks, until crumbly
Reserve 1 C of the mixture for topping

Press remaining mixture in the bottom of an un greased 9"X13"pan
Bake at 350 degrees for 10 minutes
Cool 10 minutes

In a large bowl, beat together cream cheese and sugar with an electric hand mixer on medium speed until smooth
Add remaining filling ingredients
Beat until well blended
Pour over warm cookie base
Sprinkle with reserved topping

Bake at 350 degrees for 35 - 40 minutes or until center is set
Cool 30 minutes
Refrigerate 2 hours

Before serving, drizzle with chocolate topping and then caramel topping

Cut 6 rows x 4 rows
Store covered in refrigerator

Peace in the Kitchen!

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