Pumpkin Pecan Cheesecake Cookie Bars
Serves 18
Ingredients
Base:
• 1 pouch (17.5 oz) Betty Crocker Sugar Cookie Mix
• 1 Tbs 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 Tbs all-purpose flour
• 1 tsp vanilla
• 1 egg
Pecan Pie Layer
• 1/3 cup butter, melted
• 1 cup packed brown sugar
• 3 Tbs all-purpose flour
• 3 eggs
• 1 1/2 cups chopped pecans
• 1 tsp vanilla
• 1/2 tsp salt
• Caramel topping, whipped cream and pecan halves, if desired
Directions:
Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray.
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.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.
For Pecan Pie Layer, in large bowl, stir together 1/3 cup melted butter, the brown sugar, 3 Tbs flour and 3 eggs until well blended. Stir in pecans, 1 tsp vanilla and the salt. Pour evenly over cream cheese layer.
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.
