Pumpkin Streusel Cheesecake Bars (Cookie Mix)

Cookie Base

• 1 (17 1/2 ounce) package betty crocker oatmeal cookie mix
• 1/2 cup gingersnap cookie, crushed
• 1/2 cup pecan, finely chopped
• 1/2 cup cold butter or 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 egg

Toppings

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

Directions

1. 1

   Heat oven to 350°F

2. 2

   In large bowl, stir together cookie mix, crushed cookies and pecans.

3. 3

   Cut in butter, using pastry blender or fork, until mixture is crumbly.

4. 4

   Reserve 1 cup mixture for topping.

5. 5

   Press remaining mixture in bottom of ungreased 13x9-inch pan.

6. 6

   Bake 10 minutes.

7. 7

   Cool 10 minutes.

8. 8

   Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.

9. 9

   Add remaining filling ingredients; beat until well blended.

10. 10

    Pour over warm cookie base.

11. 11

    Sprinkle with reserved topping.

12. 12

    Bake 35 to 40 minutes or until center is set.

13. 13

    Cool 30 minutes.

14. 14

    Refrigerate about 2 hours or until chilled.

15. 15

    Before serving, drizzle with chocolate and caramel toppings.

16. 16

    For bars, cut into 6 rows by 4 rows.

17. 17

    Store covered in refrigerator.