Pumpkin Streusel Cheesecake Bars (Cookie Mix)

Name: Pumpkin Streusel Cheesecake Bars (Cookie Mix)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie Base; 1 (17 1/2 ounce) package betty crocker oatmeal cookie mix; 1/2 cup gingersnap cookie, crushed; 1/2 cup pecans, finely chopped; 1/2 cup cold butter or 1/2 cup margarine; Filling; 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; Toppings; 1/3 cup chocolate fudge topping; 1/3 cup caramel topping

Servings: persons

Cookie Base
1 (17 1/2 ounce) package betty crocker oatmeal cookie mix
1/2 cup gingersnap cookie, crushed
1/2 cup pecans, finely chopped
1/2 cup cold butter or 1/2 cup margarine
Filling
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
Toppings
1/3 cup chocolate fudge topping
1/3 cup caramel topping

1
Heat oven to 350u00b0F
2
In large bowl, stir together cookie mix, crushed cookies and pecans.
3
Cut in butter, using pastry blender or fork, until mixture is crumbly.
4
Reserve 1 cup mixture for topping.
5
Press remaining mixture in bottom of ungreased 13x9-inch pan.
6
Bake 10 minutes.
7
Cool 10 minutes.
8
Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
9
Add remaining filling ingredients; beat until well blended.
10
Pour over warm cookie base.
11
Sprinkle with reserved topping.
12
Bake 35 to 40 minutes or until center is set.
13
Cool 30 minutes.
14
Refrigerate about 2 hours or until chilled.
15
Before serving, drizzle with chocolate and caramel toppings.
16
For bars, cut into 6 rows by 4 rows.
17
Store covered in refrigerator.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cookie Base, 1 (17 1/2 ounce) package betty crocker oatmeal cookie mix, 1/2 cup gingersnap cookie, crushed, 1/2 cup pecans, finely chopped, and more.

Yes, Pumpkin Streusel Cheesecake Bars (Cookie Mix) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!