When it comes to pumpkin desserts, it's sometimes difficult to recreate the wheel. I mean, you have your classic pumpkin pie, pumpkin cookies and maybe a pumpkin roll, but what else is there?
Trust me when I say you won't want to miss these amazing pumpkin streusel cheesecake bars this holiday season!
I am LOVE with these delicious pumpkin bars, and I love that the base is a mixture of oatmeal cookies. This gives a delicious and tasty crust.
Pumpkin Streusel Cheese Cake Bars Recipe
Additionally, this pumpkin streusel cheesecake bar recipe contains gingerbread cookies in the crust. This little detail alone is enough to make you want to try this recipe. I'm a big fan of gingersnaps and I love incorporating them into my holiday baking.
I made this recipe for the first time about five years ago for our Thanksgiving dinner. It was such a success that I have done it at least once or twice since the fall.
By the time you pour the caramel sauce on top, you're going to be in pumpkin dessert paradise.
If these streusel pumpkin cheesecake bars make your mouth water, be sure to grab the recipe below.
More pumpkin desserts
1 sachet (1 lb 1.5 oz) Betty Crocker® Oatmeal Cookie Mix
1/2 cup crushed gingerbread cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
2 packages (8 oz each) cream cheese, softened
1 cup of sugar
1 cup canned pumpkin (no pumpkin pie mix)
2 tablespoons all-purpose flour
1 tablespoon spice for pumpkin pie
2 tablespoons whipping cream
Caramel ice cream garnish.
Heat the oven to 350 ° F. In a large bowl, combine the cookie mixture, crushed cookies and pecans. Cut the butter using a pastry blender or a fork until the mixture is crumbly. Reserve 1 cup of mixture for garnish. Press the remaining mixture at the bottom of an ungreased 13 x 9 inch baking pan. Cook for 10 minutes. Leave to cool for 10 minutes.
In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until the mixture is smooth. Add the other ingredients for the filling and beat until well blended. Pour over the base of hot cookies. Sprinkle with reserved garnish.
Cook 35 to 40 minutes or until center is set. Let cool 30 minutes. Refrigerate for about 2 hours or until cool.
Before serving, drizzle with your choice of garnish. For the bars, cut them into 6 rows by 4 rows. Store covered in the refrigerator.