Pumpkin Cheesecake Bars with Chocolate Topping



  • ½ cup butter
  • 1 – 17.5 oz oatmeal cookie mix packet
  • 2 – 8oz package low fat cream cheese softened
  • 1 ½ cups sugar
  • 3 eggs at room temperature
  • 1 – 15 oz can pumpkin puree
  • 1 teaspoon vanilla extract
  • ¾ teaspoon pumpkin pie spice mix
  • ¼ teaspoon salt
  • 1 cup milk chocolate chips
  • ¼ cup butter
  • Pecan halves


  • Preheat oven to 350F.
  • Line a 15x10x1 inch pan with foil extending foil over the edges of the pan (Since I could not find the size, I used 12x9x2 pan size which yielded the pieces a bit thick)
  • Lightly butter the foil
  • Mix ½ cup butter and cookie mix until mixture resembles coarse crumbs.
  • Press mixture evenly onto the bottom of the pan and bake for about 10 minutes or until set
  • In a large bowl, with an electric mixer combine cream cheese, and sugar.
  • Beat one egg at a time beating on low speed after each addition until combined
  • Stir in pumpkin puree, vanilla extract, pumpkin pie spice, and salt
  • Pour pumpkin mixture over the baked cookie crust
  • Bake for about 30 minutes or until mixture is lightly puffed at the edges and firm to touch


  • Cool completely on a wire rack
  • In a saucepan bring water to boil.  Lower the flame
  • Place a small bowl over the simmering water and melt butter in it
  • Once butter is melted, add chocolate chips and stir until it’s smooth and resembles a sauce consistency
  • Drizzle chocolate over the cooled bars and spread evenly.
  • Place a pecan half one inch apart (optional)


  • Cover and chill for about 24 hours.
  • Yields: 36 pieces
  • Source: adapted from Better Homes and Gardens (www.bhg.com) website.

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