Pumkpin Streusel Cheesecake Bars

 So Halloween is over, my son's fall ball is almost over, and then we all roll into the busy season of the Holidays.

Down here in SWFL the weather is finally breaking and the humidity is finally down! We were almost cold at my son's baseball game last night. No more shorts and tanks at night... the traffic is getting heavier and more difficult to navigate as the 'snow birds' slowly flock this way... My breaks never get so much use as 1) the birds can't drive & 2) all the traffic lights change, and I swear I get caught at every red light!!

This is a great recipe for all you pumpkin lovers!! Its a lil different and a bit funky, but I'm sure you will love it just like I do!! Please drop me a line to let me know if you try my recipes and if you loved them!!

Pumpkin Streusel Cheesecake Bars

Cookie Base

• 1 pouch (1 lb 1.5 oz) Oatmeal cookie mix
• 1/2 cup crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/2 cup cold butter

Filling

• 2 packages (8oz) cream cheese, softened
• 1 cup sugar
• 1 cup canned or fresh pumpkin  (NOT pumpkin pie mix)
• 2 tbsp all-purpose flour
• 1 tbsp pumpkin pie spice
• 2 tbsp whipped cream
• 2 eggs

Topping

• 1/3 cup chocolate topping
• 1/3 cup caramel topping

1. Preheat oven to 350*
2. In large bowl, stir cookie mix, crushed cookies, and pecans
3. Add in butter until mixture is crumbly
4. Save 1 cup of mix for topping
5. Press remaining mix in bottom of ungreased 13x9 pan
6. Bake 10 minutes
7. Cool 10 minutes.
8. In another large bowl, beat cream cheese and sugar with electric mixer on medium until smooth
9. Add remaining filling ingredients
10. Beat until well blended
11. Pour over warm cookie base.
12. Bake 35-40 minutes
13. Cool 30 minutes
14. Then refrigerate about 2 hours until chilled
15. Before serving, drizzle with chocolate and caramel topping and leftover cookie base
16. Cut into rows to make bars, store covered in fridge

ENJOY!!

And please leave a comment if you enjoy this one!!

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