Pumpkin streusel cheesecake bars

December 14, 2010
  • Pumpkin streusel cheesecake bars submitted by Carolyn Etzler.
By Colleen McGrath/Staff photographer

Cookie base:

17 1/2-ounce package Betty Crocker oatmeal cookie mix

1/2 cup crushed gingersnap cookies

1/2 cup finely chopped pecans

1/2 cup cold butter or margarine


2 8-ounce packages cream cheese, softened

1 cup sugar

1 cup canned pumpkin (not pumpkin pie mix)

2 tablespoons all-purpose flour

1 tablespoon pumpkin pie spice

2 tablespoons whipping cream

2 eggs


1/3 cup chocolate topping

1/3 cup caramel topping


Heat oven to 350 degrees.

In large bowl, stir together cookie mix, crushed gingersnaps 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 13-inch-by-9-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 canned pumpkin, all-purpose flour, pumpkin pie spice, whipping cream and eggs. 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. Store covered in refrigerator.

Submitted by Carolyn Etzler of Hagerstown; recipe reprinted with permission from Betty Crocker Calendars

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