So we had a birthday at work and I volunteered to make the dessert. I found this recipe on www.bettycrocker.com, too! Are you surprised? I.Love.Betty. So anyways, here it is!
Pumpkin Streusel Cheesecake Bars
You can check it out on the website by clicking here.
|1||pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix|
|1/2||cup crushed gingersnap cookies|
|1/2||cup cold butter or margarine|
|2||packages (8 oz each) cream cheese, softened (I used 1 pkg fat free, 1 pkg 1/3 less fat)|
|1||cup canned pumpkin (not pumpkin pie mix)|
|2||tablespoons Gold Medal® all-purpose flour|
|1||tablespoon pumpkin pie spice|
|2||tablespoons whipping cream|
|1/3||cup chocolate topping (I used melted chocolate chips)|
|1/3||cup caramel topping (I used melted peanut butter and white chocolate chips)|
Sounds amazing, right? Here is a picture of how mine turned out:
.....and a look at the inside
I'm pretty sure it was a hit! I didn't intend to modify this recipe, because calories don't count on birthdays, right? And I just took that rule to the next level by applying it to everyone else whose birthday it was NOT.
- I only used reduce fat and fat free cream cheese because that's the kind I had in my fridge. That's one way to reduce the calories and fat, IF you wanted to.
- And I don't like nuts in my dessert. That's why I left them out. Plain and simple.
- If you wanted to reduce calories you could try the baking splenda in place of the regular sugar, but I wouldn't mess with the butter in the streusel/crust! It's just too hard to make a crust with no fat because you need it to bind the other ingredients in the crust. I used smart balance omega-3 butter, also because that's the kind I had in my fridge.
I'm off to pack for another weekend in Fayetteville, after our long trek to Magnolia for Friday night's game. Woo!!