Pumpkin Pecan Cheesecake Cookie Bars

 With a tender pumpkin spiced cookie base, sweetened cream cheese filling and a topping inspired by pecan pie, these pumpkin cheesecake bars are strong contenders for the ultimate fall dessert! (And we haven’t even gotten to the whipped cream, caramel and pecan garnish!) For all that dessert, you might be thinking this recipe is bound to be complicated, but we’d like to relieve you of that worry right now. This treat employs several clever shortcuts, which keep the prep time down under a half hour. So next time you can’t decide between pumpkin bars, cheesecake or pecan pie, make this powerhouse recipe! 



Ingredients

Base

  • 1
    pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1
    tablespoon pumpkin pie spice
  • 1/2
    cup cold butter
  • 1/4
    cup canned pumpkin (not pumpkin pie mix)

Cream Cheese Layer

  • 2
    packages (8 oz each) cream cheese, softened
  • 1/2
    cup sugar
  • 2
    tablespoons Gold Medal™ all-purpose flour
  • 1
    teaspoon vanilla
  • 1
    egg

Pecan Pie Layer

  • 1/3
    cup butter, melted
  • 1
    cup packed brown sugar
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 3
    eggs
  • 1 1/2
    cups chopped pecans
  • 1
    teaspoon vanilla
  • 1/2
    teaspoon salt
  • Caramel topping, whipped cream and pecan halves, if desired

Steps

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

2 In large bowl, mix cookie mix and pumpkin pie spice. Add 1/2 cup cold butter and the pumpkin; mix with pastry blender or fork until crumbly. Press in bottom of pan. Bake 10 minutes.

3 Meanwhile, in another large bowl, beat Cream Cheese Layer ingredients with electric mixer on medium speed until smooth. Spoon over cookie base, and carefully spread to cover.

4 For Pecan Pie Layer, in large bowl, stir together 1/3 cup melted butter, the brown sugar, 3 tablespoons flour and 3 eggs until well blended. Stir in pecans, 1 teaspoon vanilla and the salt. Pour evenly over cream cheese layer.

5 Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate to chill, about 2 hours. To serve, cut into 6 rows by 3 rows. Drizzle each serving with caramel topping, and top with a dollop of whipped cream and a pecan half. Drizzle whipped cream with a small amount of caramel.

Comments

Post a Comment

Popular posts from this blog

Lemon-Butter Pound Cake Bars

Image
  Whip up a pan of delicious lemon bars in a saucepan. No mixer is needed. Ingredients Bars 1 cup butter or margarine 2 cups granulated sugar 4 eggs 2 cups Gold Medal™ self-rising flour 2 tablespoons grated lemon peel 1/3 cup lemon juice Glaze 1 cup powdered sugar 2 tablespoons lemon juice Steps 1  Heat oven to 375°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In 3-quart saucepan, melt butter over medium heat. Remove from heat. Stir in remaining bar ingredients in order listed, mixing well after each addition. Spread batter in pan. 2  Bake 35 to 45 minutes or until top is golden brown. Cool in pan on cooling rack 10 minutes. 3  While bars are cooling, in small bowl, mix glaze ingredients until smooth. Drizzle over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
Read more

Lemon Cheesecake Bars

Image
  Homemade lemon bars from a mix? Incredibly good! Ingredients 1 box Betty Crocker™ Super Moist™ lemon or yellow cake mix 1/4 cup butter or margarine, softened 3 eggs 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 2 teaspoons grated lemon peel 2 tablespoons lemon juice Steps 1  Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. 2  In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. 3  Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until fir...
Read more

Pumpkin Bars (White Whole Wheat Flour)

Image
  Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting. Ingredients Bars 4 eggs 2 cups granulated sugar 1 cup vegetable oil 1 can (15 oz) pumpkin (not pumpkin pie mix)* 2 cups Gold Medal™ white whole wheat flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Cream Cheese Frosting 1 package (3 oz) cream cheese, softened 1/3 cup butter or margarine, softened 1 teaspoon vanilla 2 cups powdered sugar Steps 1  Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. 2  In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan. 3  Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours. 4  In medium bowl, beat cream ...
Read more