Pumpkin Cheese Crunch Bars | These Pumpkin Cheesecake Crunch Bars are the perfect combination of creamy cheesecake and crunchy topping. A MUST HAVE recipe for fall. | Pack Momma | https://www.awickedwhisk.com
25Chocolate sandwich cookies .. I like chocolate / chocolate
3tbl butter, melted
Cheesecake
2 8-ozpackages cream cheese, room temperature
1cupsugar
1cupcanned pumpkin puree
3large eggs, room temperature
1 1/2tspvanilla extract
3tbl all-purpose flour
2tsppumpkin pie spice
1tspcinnamon
1/2tspginger
1/4tspnutmeg
1/4teaspoonsalt
Crunch
1box yellow cake mix
8tbl cold butter
1cuppecans, chopped
Instructions
Preheat oven to 350 degrees. Line a 9 x 9 cooking pan with parchment paper so that the paper hangs over the sides of the pan
Add cookies to a small food processor and pulse until processed into crumbs. Add in the butter and pulse to combine. Press evenly into the bottom of your pan
In a large mixing bowl, beat the cream cheese and sugar together until light and creamy
Mix in pumpkin and then eggs, one at a time and then the flour and spices until all are incorporated.
Pour your cheesecake mixture into your pan on top of your crust.
In another mixing bowl, add in the cake mix, chopped pecans and the cold stick of butter. Using an electric mixer, mix the two together. This will take a few minutes to break down the cold butter but you will end up with a mixture resembling course sugar.
Sprinkle cake mixture on top of cheesecake filling. Use anywhere from half the mixture to the entire amount
Bake for 45-50 minutes
Remove from oven and cool completely (overnight is best)