Pumpkin Streusel Cheesecake Bars

Pumpkin Streusel Cheesecake Bars


(5 votes) 4 5

Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.

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Bradenton, FL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

24 bars


  • 1 1 lb. 1.5 oz. pouch Betty Crocker® oatmeal cookie mix
  • 1/2 C. crushed gingersnap cookies
  • 1/2 C. finely chopped pecans
  • 1/2 C. cold butter or margarine
  • 2 8 oz. pkg. cream cheese, softened
  • 1 C. sugar
  • 1 C. canned pumpkin (not pumpkin pie mix)
  • 2 Tbs. Gold Medal® all-purpose flour
  • 1 Tbs. pumpkin pie spice
  • 2 Tbs. whipping cream
  • 2 eggs
  • 1/3 C. chocolate topping
  • 1/3 C. caramel topping

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Heat oven to 350 degrees. 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.

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