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White Chocolate Pumpkin Cheesecake Bars

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White Chocolate Pumpkin Cheesecake Bars

1 package Betty Crocker Pumpkin Spice Cookie Mix

1 egg

1/2 stick Braum's unsalted butter, melted

2 (8 ounce) Braums's cream cheese, softened to room temperature

1 tbsp Griffin's vanilla extract

1 cup pure pumpkin puree

3 eggs

1/3 cup Shawnee Mill's All Purpose Flour

1/3 cup brown sugar

1 teaspoon pumpkin pie spice

1 cup white chocolate chips

Streusal Topping:

1/4 cup brown sugar

3/4 cup Shawnee Mill's All Purpose Flour

1 cup chopped pecans

1/2 stick Braum's unsalted butter, chilled

Preheat oven to 350 degrees. Spray a 9x13 baking pan with non stick cooking spray and then line with parchment paper to create a "sling". (For easy bar removal!)

To make the crust:

Mix together the cookie mix, melted butter and 1 egg till a ball is formed. Press the cookie dough into the bottom of the baking sheet.

Pumpkin Filling:

Beat together the cream cheese and sugar till smooth. Add in the eggs, pumpkin puree, vanilla and pumpkin pie spice. Mix well. Slowly sprinkle in the flour continuing to beat well for 2 minutes. Add in the white chocolate chips. Pour onto the top of the cookie crust. Sprinkle with the streusel topping and bake for 45 minutes or until the bars do not jiggle. Allow to completely cool. Cover and place in the fridge overnight. To serve: Cut into squares and place on a platter!

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