Pumpkin Cheesecake, Chocolate Chip Cookie Bars
- 2 packages Refrigeratred Chocolate Chip Cookie Dough, 16 Ounce Package
- 1 package Cream Cheese, Softened At Room Temperature; 8 Ounce Package
- 1 can (15 Oz. Size) Pumpkin Puree
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoons Salt
- 1 can Sweetened, Condensed Milk - 14-ounce Can
- 2 whole Eggs
- 1. Preheat oven to 350 F.
- 2. Put some flour on your hands, and use your fingers to evenly spread the two packages of cookie dough over the bottom of a 9 x 13 x 2 inch pan.
- 3. Bake for 20 to 25 minutes, until the top is golden. Remove pan from the oven and allow the cookie crust to cool completely.
- 4. Once the cookie crust has cooled completely, make the filling. First in a large bowl, use a handheld mixer to beat the cream cheese until fluffy.
- 5. Beat the pumpkin puree, pumpkin pie spice and salt into the cream cheese, until thoroughly mixed.
- 6. Beat in the sweetened condensed milk.
- 7. Beat in the eggs. Use a spatula to scrape the bowl and be sure everything is combined.
- 8. Pour the mixture into the pan over the cooled cookie crust.
- 9. Bake at 350 F for 30 to 35 minutes, until the sides are set, and the center barely jiggles.
- 10. Remove pan from the oven and allow bars to cool before putting it into the refrigerator overnight. It needs to set up before cutting into bars.
- *Note: Pumpkin Cheesecake, Chocolate Chip Cookie Bars can be made ahead and frozen! Allow the pumpkin cheesecake to cool overnight. Cut it into bars. Put the bars in single layer in a freezer proof container and freeze up to 6 weeks. A day or two before you want to serve the bars put them into the refrigerator to thaw.
dough, cream cheese, pie spice, salt, eggs
Taken from tastykitchen.com/recipes/desserts/pumpkin-cheesecake-chocolate-chip-cookie-bars/ (may not work)