Pumpkin Pecan Cheesecake Cookie Bars

 


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.

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