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Struesel Topped Pumpkin Cheesecake Bars

Serves 24
Ready in 80 mins
Prep time 25 mins
Cooking time 55 mins
300 calories per serving

Cookie Mixture

> 1 pouch (17.5 oz) Betty Crocker ™ oatmeal cookie mix
> 1/2 cup finely chopped Diamond ™ pecans
> 1/2 cup cold butter


> 2 pkg (8 oz each) cream cheese, softened
> 1 cup sugar
> 1 cup canned pumpkin puree (not pumpkin pie mix)
> 2 tbsp Gold Medal ™ all-purpose flour
> 1 tbsp McCormick ™ pumpkin pie spice
> 2 tbsp heavy whipping cream
> 2 eggs


> 1/2 cup Heath ™ toffee bits
> 1/2 cup Hershey's ™ milk chocolate chips


Heat oven to 350°F. In large bowl, stir cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping.
Press remaining cookie 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. Immediately sprinkle with toffee bits. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring after 30 seconds, until melted and smooth. Drizzle melted chocolate over bars. Refrigerate about 15 minutes or until chocolate is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.


Recipe and Nutrition information provided by Hershey's

Exchanges: 1 Starch, 1 Other Carbohydrate, 3 1/2 Fat
Carbohydrate Choices: 2


To drizzle chocolate easily, place melted chocolate chips in small food-storage plastic bag. Snip off a small corner of bag, and squeeze to drizzle chocolate over bars.

Cold butter is needed to create a “just right” struesel and crust texture.

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