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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pumpkin Streusel Cheesecake Bars Recipe

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This recipe for Pumpkin Streusel Cheesecake Bars is from God's Cooks: Sharing Our Blessings - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookie Base:
1 pouch (1 lb. 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 c. crushed gingersnap cookies
1/2 c. finely chopped pecans
1/2 c. butter
Filling:
2 pkg. (8 oz. each) cream cheese, softened
1 c. sugar
1 c. canned pumpkin
2 tbsp. flour
1 tbsp. pumpkin pie spice
2 tbsp. whipping cream
2 eggs
Topping:
1/3 c. chocolate topping
1/3 c. caramel topping
Directions:
Directions:
Preheat oven 350ºF. 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 c. mixture for topping. Press remaining mixture in
bottom of ungreased 9 x 13 inch pan. Bake 10 minutes. Cool 10 minutes.
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.
Bake 35-40 minutes or until center is set. Cool 30 minutes. Refrigerate
about 2 hours or until chilled. Before serving, drizzle with chocolate and caramel toppings. Store covered in refrigerator.

 

 

 

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