Pumpkin Streusel Cheesecake Bars (also shows Vegan alt)

(Planning to work on this more to find a way to make it healthier, but here is is so far! )

Pumpkin Streusel Cheesecake Bars

Cookie Base:
1 pouch Betty Crocker Oatmeal Cookie Mix
1/2 c. graham cracker crumbs
1 tsp. cinnamon
1/2 c. finely chopped pecans
1/2 c. cold light butter (or vegan margarine)

Filling:
1 8 oz. pkg. light cream cheese
1 8 oz. pkg. fat free cream cheese (or use 2 pkg total of Tofutti cream cheese)
1/2 c. sugar
1 c. canned pumpkin
2 Tbs. flour
1 Tbs. pumpkin pie spice
1/4 tsp. ground ginger
2 Tbs. whipping cream (or silk creamer)
1 egg (omit if vegan & add 1/2 box of Mori-nu soft)
1/4 c. egg beaters


Heat oven to 350. In large bowl, stir together cookie mix, graham cracker crumbs, cinnamon & pecans. Cut in butter using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 9x13 pan. Bake 10 minutes. Cool 10 minutes.

In large bowl, beat cream cheese & sugar on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserve tpping. Bake 35-40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

Serves 24



(non-vegan nutritional values)
Calories 187
Fat 8
Carbs 26
Protein 4