Pumpkin Streusel Cheesecake Bars Cookie Mix Recipes

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
• 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.
• Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
• Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
• Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan.
• Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.
• Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
• Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.

Steps:

• Heat oven to 350°F
• In large bowl, stir together cookie mix, crushed cookies and pecans.
• Cut in butter, using pastry blender or fork, until mixture is crumbly.
• Reserve 1 cup mixture for topping.
• Press remaining mixture in bottom of ungreased 13x9-inch pan.
• Bake 10 minutes.
• Cool 10 minutes.
• 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.
• Bake 35 to 40 minutes or until center is set.
• Cool 30 minutes.
• Refrigerate about 2 hours or until chilled.
• Before serving, drizzle with chocolate and caramel toppings.
• For bars, cut into 6 rows by 4 rows.
• Store covered in refrigerator.

Steps:

• In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
• In another mixing bowl, beat cream cheese and sugar. Spread over crust.
• In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
• Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
• Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.

Steps:

• Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.
• In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
• Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
• Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
• In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.

Steps:

• Preheat oven to 350°F.
• Combine flour and brown sugar.
• Add butter and cut in until well distributed and crumbly.
• Reserve 3/4 cup of the mixture and spread the rest in the bottom of an 8x8 inch baking pan, pressing down to compact.
• Place in oven and bake for 15 minutes, then cool slightly.
• Combine the rest of the ingredients and beat until smooth.
• Pour over the crust and sprinkle with the reserved crumb mixture.
• Return to oven and bake for another 30-35 minutes.
• Allow to cool before cutting into bars.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly.
• Press into 13 x 9 pan.
• Beat cream cheese in bowl until light and fluffy.
• Beat in condensed milk gradually.
• Add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
• Beat well.
• Pour over crust.
• Sprinkle with pecans.
• Bake for 35-40 minutes.
• Cool in pan.
• Cut into 48 bars.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x12-inch baking pan.
• Mix flour, almond flour, brown sugar, baking powder, salt, and cinnamon together in a large bowl. Add butter and mix until combined. Stir in egg until a dough forms. Press 1/2 the dough into the bottom and up the edges of the prepared pan, reserving remaining dough for streusel.
• Beat pumpkin and cream cheese using an electric mixer in a separate bowl until well combined. Add eggs and vanilla extract; mix until combined. Pour mixture over crust.
• Bake in the preheated oven until set and golden, about 15 minutes.
• Meanwhile, combine reserved dough with flour and cinnamon in a bowl and mix until crumbly. Reduce oven temperature to 350 degrees F (175 degrees C). Remove bars from the oven and sprinkle topping over pumpkin filling.
• Bake until a toothpick inserted into the center of the pan comes out clean, 30 to 40 minutes. Remove from the oven and let cool at least 15 minutes before transferring to a refrigerator to chill for at least 2 hours. Cut into bars and serve.

Steps:

• Heat oven to 350°F. Generously spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. Using pastry blender or fork, cut in butter and 4 oz cream cheese until mixture is crumbly (crumbs should be about pea-sized). Reserve 1 cup cookie mixture for Topping; set aside. Firmly press remaining cookie mixture evenly into bottom of pan.
• In small bowl, stir together 4 oz cream cheese, the sugar, pumpkin and flour. Stir in pumpkin pie spice until smooth. Spread over Cookie Base in pan. Sprinkle with reserved crumbs for Topping.
• Bake 25 to 30 minutes or until edges are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge to loosen. Cut into 4 rows by 3 rows.