Pumpkin Cheesecake, Chocolate Chip Cookie Bars

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   1. Preheat oven to 350 F.

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   2. Put some flour on your hands, and use your fingers to evenly spread the two packages of cookie dough over the bottom of a 9 x 13 x 2 inch pan.

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   3. Bake for 20 to 25 minutes, until the top is golden. Remove pan from the oven and allow the cookie crust to cool completely.

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   4. Once the cookie crust has cooled completely, make the filling. First in a large bowl, use a handheld mixer to beat the cream cheese until fluffy.

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   5. Beat the pumpkin puree, pumpkin pie spice and salt into the cream cheese, until thoroughly mixed.

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   6. Beat in the sweetened condensed milk.

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   7. Beat in the eggs. Use a spatula to scrape the bowl and be sure everything is combined.

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   8. Pour the mixture into the pan over the cooled cookie crust.

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   9. Bake at 350 F for 30 to 35 minutes, until the sides are set, and the center barely jiggles.

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    10. Remove pan from the oven and allow bars to cool before putting it into the refrigerator overnight. It needs to set up before cutting into bars.

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    *Note: Pumpkin Cheesecake, Chocolate Chip Cookie Bars can be made ahead and frozen! Allow the pumpkin cheesecake to cool overnight. Cut it into bars. Put the bars in single layer in a freezer proof container and freeze up to 6 weeks. A day or two before you want to serve the bars put them into the refrigerator to thaw.

* Per serving · 4 servings · Values may vary.