Yummy by Gambino: Pumpkin Cheesecake Bars

PUMPKIN CHEESECAKE BARS

PRESENTED BY KATHY HEEREN-ELLIS

Whether you want to have the most popular taste of fall or you’re thinking of a different treat for your Thanksgiving meal, these cookie bars are the best of both worlds! From the cookie base to the cream cheese middle and finally the pecan topping, this dessert is the perfect blend of fall flavors.

INGREDIENTS

BASE:

1 pouch (1 lb 1.5 oz) 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 all-purpose flour

1 teaspoon vanilla

1 egg

PECAN PIE LAYER:

1/3 cup butter, melted

1 cup packed brown sugar

3 tablespoons 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

DIRECTIONS

Heat oven to 350°F. 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 tablespoons flour and 3 eggs until well blended. Stir in pecans, 1 teaspoon 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.