I have quite a few Thanksgiving dishes to post in the next week, but I wanted to start off with an amazing, simple and delicious recipe. Sweets are what I do best, so dessert was an obvious choice when deciding what my Thanksgiving kick-off recipe would be, plus my twitter peeps helped me decide!
I came across this delectable dessert while browsing the Betty Crocker site and knew I had to make it! The crust looked amazing and as you may remember from previous posts I am a sucker for anything with a streusel topping.
Both components of this recipe are easy to assemble, especially if you use a food processor for the crust. All in all this recipe is stellar, but it is definitely the crust that puts this baby over the top. I guarantee you will find these bars hard to resist and they will disappear from your holiday table in no time.
Have a scruptious day and stop back tomorrow for an awesome Thanksgiving appetizer!
Pumpkin Streusel Cheesecake Bars
For the Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® Oatmeal Cookie Mix
1/2 cup cinnamon graham cracker crumbs
1 teaspoon cinnamon
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
For the Cheesecake 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
1/4 teaspoon of ground ginger
2 tablespoons whipping cream
1. Heat oven to 350°F. In large bowl, stir together cookie mix, graham cracker crumbs, cinnamon and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. (I used my food processor) 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.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
- The original recipe which is linked at the bottom of this print box called for crushed ginger snaps, since I did not have any on hand I subbed the graham cracker crumbs and added 1/4 tsp of ground ginger. I also did not drizzle the bars with chocolate and caramel, instead I opted for a nice dollop of whipped cream.
- from Betty CrockerAll images and text © for My Baking Addiction
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