Pumpkin Streusel Cheesecake Bars

What is better than cheesecake or pumpkin? Cheesecake and pumpkin of course, in the form of these divine pumpkin streusel cheesecake bars!

Pumpkin Streusel Cheesecake Bars

I wish I could take credit for these pumpkin streusel cheesecake bars, but alas — props go to Betty Crocker.

This was one of those recipes that you find online, and you can tell from the picture alone that you’re going to love it. I am a huge fan of cheesecake, and I also love almost anything with pumpkin flavoring, so, I knew that I would love this sweet treat.

Plus, this pumpkin streusel cheesecake bars recipe has crushed gingersnap cookies in the crust. This little detail alone was enough to make want to try this recipe. I love gingersnaps,

Pumpkin Streusel Cheesecake Bars

This pumpkin streusel cheesecake bars recipe is prefect for any fall gathering. I am going to make them again to take to our Thanksgiving dinner — I know that they will be a huge hit!

If these pumpkin streusel cheesecake bars are making your mouth water, be sure to grab the recipe below.

More recipes like pumpkin streusel cheesecake bars:

Pumpkin banana muffins
Pumpkin snickerdoodles

Pumpkin streusel cheesecake bars

Ingredients:

Cookie Base


1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup crushed gingersnap cookies

1/2 cup finely chopped pecans

1/2 cup cold butter or margarine


Filling


2 packages (8 oz each) 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


Topping


Chocolate or caramel topping. I used warmed cream cheese frosting to drizzle over mine. Use whatever sounds best to you!


Directions:

1. Heat oven to 350°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. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until mixture is smooth. Add your remaining filling ingredients and 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 topping of choice. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.


This recipe belongs to Betty Crocker.