Pumpkin Cheesecake Bars
User Reviews
5.0
6 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Additional Time
2 hrs
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Total Time
3 hrs 5 mins
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Servings
24 bars
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Course
Cake
Pumpkin Cheesecake Bars
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Pumpkin Cheesecake Bars are a handheld version of a fall favorite, crowned with a buttery streusel topping.
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Ingredients
- 1 package Betty Crocker® Oatmeal Cookie Mix 17.5 ounces
- ½ cup Graham cracker crumbs about 4 ½ sheets of graham crackers, crushed
- 1 teaspoon cinnamon
- ½ cup Finely chopped pecans
- ½ cup cold butter
For the Cheesecake Filling
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 1 cup pure pumpkin puree
- 2 tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon ground ginger
- 2 tablespoons heavy whipping cream
- 2 eggs
- Whipped Cream for topping
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Instructions
- Heat oven to 350°F. In a large bowl, stir together cookie mix, graham cracker crumbs, cinnamon and pecans. Cut in butter, using a pastry blender or fork, until mixture is crumbly and looks like wet sand. (Or, use a food processor.) Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch baking pan. Bake 10 minutes. Cool 10 minutes.
- Meanwhile, in a large bowl, beat cream cheese and sugar with a 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 35 to 40 minutes or until center is set. Cool 30 minutes. Cover and refrigerate at least 2 hours or until chilled.
- For bars, cut into 6 rows by 4 rows. Serve with dollops of whipped cream. Store covered in refrigerator.
Notes
- From Betty Crocker
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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