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Pumpkin Streusel Cheesecake Bars

  • Prep 45 min
  • Total 3 hr 0 min
  • Ingredients 13
  • Servings 24

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 Gold Medal™ all-purpose flour
1
tablespoon pumpkin pie spice
2
tablespoons whipping cream
2
eggs

Toppings

1/3
cup chocolate topping
1/3
cup caramel topping
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
280
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
200mg
8%
Potassium
105mg
3%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
5%
Sugars
22g
Protein
4g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.

To drizzle the toppings easily, place each topping in a small food-storage plastic bag, snip off a small corner of each bag and squeeze to drizzle toppings over bars.

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 Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; 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. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.

Rate and Comment

Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.