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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are a handheld version of a fall favorite, crowned with a buttery streusel topping.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
3 hrs 5 mins
Servings: 24 bars
Course: Cake

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Cover and refrigerate at least 2 hours or until chilled. 
  4. For bars, cut into 6 rows by 4 rows. Serve with dollops of whipped cream. Store covered in refrigerator.

Notes

  • From Betty Crocker