Ingredients for Pumpkin Streusel Cheesecake Bars Cookie Mix
- Oatmeal Cookie Mix
- Gingersnap Cookie
- ½ cup chopped pecans
- 1 cup (2 sticks) unsalted butter
- 1 (8 ounce) package cream cheese (softened)
- ¾ cup granulated sugar
- Canned Pumpkin
- All Purpose Flour
- ½ teaspoon pumpkin pie spice
- Whipping Cream
- 2 large eggs
- Chocolate Fudge Topping
- Caramel Topping
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How to Make Pumpkin Streusel Cheesecake Bars Cookie Mix
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 box (17.1 oz) pumpkin-flavored cookie mix, 1 cup crushed gingersnap cookies, and ½ cup chopped pecans.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Reserve 1 cup of the crumb mixture for the topping.
- Press the remaining crumb mixture into the bottom of an ungreased 13x9 inch baking pan.
- Bake for 10 minutes.
- Let cool for 10 minutes.
- Meanwhile, in a large bowl, beat together 1 (8 ounce) package of cream cheese (softened), ¾ cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add 1 (15 ounce) can pumpkin puree, 2 large eggs, and ½ teaspoon pumpkin pie spice. Beat until well combined, scraping down the sides of the bowl as needed.
- Pour the cream cheese mixture evenly over the warm cookie crust.
- Sprinkle the reserved crumb topping evenly over the cream cheese mixture.
- Bake for 35-40 minutes, or until the center is just set and the topping is golden brown.
- Let cool completely on a wire rack for at least 30 minutes.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the bars to set completely.
- Before serving, drizzle with your favorite chocolate and caramel sauces.
- Cut into 24 bars (6 rows x 4 rows).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
43g
Fat
39g
Carbs
10g
