Pumpkin Streusel Cheesecake Bars

Mike loves pumpkin! I enjoy it too, but not as much as he does! The only downside that I foresaw with trying this dessert out, was Mike not being a fan of cheesecake, but I tossed that aside and went for it. This recipe is super easy, and super yummy! This is great for any time of year, and I see this being a great choice for Thanksgiving!

Here's the recipe: Pumpkin Streusel Cheesecake Bars

Cookie Base:
1 pouch (1 lb, 1.5oz) Betty Crocker Oatmeal cookie mix
1/2 cup cinnamon graham cracker crumbs
1 teaspoon cinnamon
1/2 cup finely chopped pecans (Mike doesn't like nuts, so I doubled the crackers)
1/2 cup cold butter or margarine

Filling:
2 packages (8oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not the pie mix) {I used the whole 3.5 cup serving size can)
2 tablespoons flour
1 tablespoon pumpkin pie spice
1/4 teaspoon ground ginger
2 tablespoons whipping cream (I used heavy whipping cream)
2 eggs

Heat oven to 350*. In a large bowl, stir together cookie mix, cracker crumbs, cinnamon and pecans. Cut in butter, using pastry blender or fork until mixture is crumbly. Reserve one cup for topping. Press remaining mixture in bottom of ungreased 13x9 pan. Bake 10 minutes. Cool 10 minutes.
Meanwhile, in a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle reserved topping. Bake for 35-40 minutes or until center is set. Cool for 30 minutes. Refrigerate for 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 the refrigerator.

Notes: I didn't use any chocolate or caramel toppings. Instead, I used whipped cream and sprinkled a small amount of cinnamon on top of that.

Enjoy!