↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
1 pouch oatmeal cookie mix (1 pound 1.5 ounces)
1/2 cup crushed ginger snap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
Filling
2 packages cream cheese, softened (8 ounces each)
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
Toppings
1/3 cup chocolate topping
1/3 cup caramel topping
1. Heat oven to 350 degrees 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.
2. 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.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
view more member recipes
Pumpkin Streusel Cheesecake Bars
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
1 pouch oatmeal cookie mix (1 pound 1.5 ounces)
1/2 cup crushed ginger snap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
Filling
2 packages cream cheese, softened (8 ounces each)
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
Toppings
1/3 cup chocolate topping
1/3 cup caramel topping
1. Heat oven to 350 degrees 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.
2. 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.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Streusel Cheesecake Squares
by sgre52160
Crust: 1/2 cup quick oats 1/2 cup broken gingersnaps 1 cup flour 1/3 cup pecans 1/3 cup brown sugar 1/2 cup butter diced Preheat oven to 350. Line a 9x12 pan with parchment paper that hang
by sgre52160
Crust: 1/2 cup quick oats 1/2 cup broken gingersnaps 1 cup flour 1/3 cup pecans 1/3 cup brown sugar 1/2 cup butter diced Preheat oven to 350. Line a 9x12 pan with parchment paper that hang
Caramel Apple Cheesecake Bars With Streusel Topping
by sgre52160
2 cups flour 1/2 cup firmly packed brown sugar 1 cup butter, softened 2 (8-oz) pkg cream cheese, softened 1/2 cup plus 2 tbsp sugar, divided 2 large eggs 1 tsp vanilla extract 3 Granny Smith ap
by sgre52160
2 cups flour 1/2 cup firmly packed brown sugar 1 cup butter, softened 2 (8-oz) pkg cream cheese, softened 1/2 cup plus 2 tbsp sugar, divided 2 large eggs 1 tsp vanilla extract 3 Granny Smith ap
Pumpkin Cheesecake Bars
by sgre52160
1 (16 oz) pkg pound cake mix 3 eggs 2 tbsp butter, melted 4 tsp pumpkin pie spice 1 (8 oz) pkg cream cheese, softened 1 (14 oz) can sweetened condensed milk 1 (16 oz) can pumpkin 1/2 tsp salt
by sgre52160
1 (16 oz) pkg pound cake mix 3 eggs 2 tbsp butter, melted 4 tsp pumpkin pie spice 1 (8 oz) pkg cream cheese, softened 1 (14 oz) can sweetened condensed milk 1 (16 oz) can pumpkin 1/2 tsp salt
Gingersnap Pumpkin Cheesecake Bars
by sgre52160
Crust 3/4 cup finely chopped ginger snaps or graham cracker crumbs 1/2 cup finely ground walnuts 2 tbsp brown sugar 5 tbsp melted unsalted butter 1/4 tsp ginger and cinnamon Filling 1 1/2 l
by sgre52160
Crust 3/4 cup finely chopped ginger snaps or graham cracker crumbs 1/2 cup finely ground walnuts 2 tbsp brown sugar 5 tbsp melted unsalted butter 1/4 tsp ginger and cinnamon Filling 1 1/2 l
Pumpkin Cheesecake Spice Bars
by sgre52160
Crust & Topping 1 cup flour 1/3 cup brown sugar, packed Slightly rounded 1/8 teaspoon salt (omit if using salted butter) 5 tablespoons cold unsalted butter 1/2 cup finely chopped, toasted pecans
by sgre52160
Crust & Topping 1 cup flour 1/3 cup brown sugar, packed Slightly rounded 1/8 teaspoon salt (omit if using salted butter) 5 tablespoons cold unsalted butter 1/2 cup finely chopped, toasted pecans
view more member recipes
related CDKitchen recipes
No-Bake Pumpkin Cheesecake
Sour Cream Pumpkin Bundt Cake
Streusel Cream Cheese Cake
Peach Cheesecake Bars
Fried Pumpkin
Cheesecake Factory Pumpkin Cheesecake
Impossible Cherry Pie
Pumpkin Streusel Cake
Pumpkin Streusel Bars
Pumpkin Cheesecake Bars