Pumpkin Cheesecake Bars

 Pumpkin Cheesecake Bars

1 pouch (17.5 oz.) oatmeal cookie mix

1/2 c. crushed gingersnap cookies

1/2 c. finely chopped pecans

1/2 c. cold butter

2 pkg. (8 oz.) cream cheese, at room temperature

1 c. sugar

1 c. canned pumpkin

2 T. flour

1 T. pumpkin pie spice

2 T. whipping cream

2 eggs

Preheat oven to 350 degrees.

Grind the cookies then the pecans in a food processor until finely chopped.

In a large bowl, stir together cookie mix, crushed cookies and pecans. Cut in the butter, using a pastry blender, until the mixture is crumbly. Reserve 1 cup of the mixture for topping. Press the remaining mixture in the bottom of an ungreased 13" x 9" pan. Bake for 10 minutes. Cool for 10 minutes.

Meanwhile, in a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the pumpkin, flour, pumpkin pie spice, whipping cream and eggs. Beat until well blended. Pour over the warm cookie base. Sprinkle with the reserved topping.

Bake at 350 degrees for 35 to 40 minutes or until the center is set. Cool then refrigerate at least 2 hours before serving.