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Pumpkin Streusel Cheesecake Bars

Pumpkin Streusel Cheesecake Bars

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

Recipe by BettyCrocker

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(14)

Prep Time: 45 minutes

Total Time: 3 hours

Servings: 24 bars

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Nutrition Info

1 Bar
Calories280
Total Fat14g
(Saturated Fat 7g, Trans Fat 0g)
Cholesterol50mg
Sodium200mg
Total Carbohydrate35g
(Dietary Fiber 1g, Sugars 22g)
Protein4g
Percent Daily Value*
Vitamin A 40%
Vitamin C 0%
Calcium4%
Iron 6%
Exchanges
Fat2 1/2
Other Carbohydrate1 1/2
Starch1
Carbohydrate Choices
2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

High Altitude (3500-6500 ft):
Bake 40 to 45 minutes.
Success
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.
Success
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

Directions

1Heat 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.
2Meanwhile, 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.
3Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Categories: Course, Desserts, Brownies & Bars

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tkbreeden said:

I made it, put it in the over and set the timer. When the timer went off, I went to take it out and thought it looked kind of not cooked. Turns out it was more than just kind of not cooked. I never preheated the oven. After another 40 minutes, I was cooked perfectly and so yummy. I brought it to a halloween party and got raves. Not that it made a big difference but I used reduced fat cream cheese and it was fine.

10/25/2009 8:05:13 AM

joyb5401 said:

It is just a cup you need to add so I would think you could probably buy the smaller can.

10/19/2009 2:04:30 PM

sharna said:

Anybody know what size the can of pumpkin should be? My grocery has two sizes.

10/19/2009 1:03:58 PM