This recipe was on my Betty Crocker calendar as the recipe for November. All month long I have been looking at this recipe and dreaming of making it. I made this for one of my Thanksgiving dinners this year (we had 2 Thanksgiving dinners this year, one on Thurs and one on Fri). It was so very good, and the gingersnap crust made my kitchen smell a-maz-ing!
Pumpkin Streusel Cheesecake Bars
pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
cup crushed gingersnap cookies
cup finely chopped pecans
cup cold butter or margarine
packages (8 oz each) cream cheese, softened
cup canned pumpkin (not pumpkin pie mix)
tablespoons Gold Medal® all-purpose flour
tablespoon pumpkin pie spice
tablespoons whipping cream
cup chocolate topping
cup caramel topping
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.
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 to 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. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars