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. 1. Preheat oven to 350 F.
2. 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. 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. 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. 5. Beat the pumpkin puree, pumpkin pie spice and salt into the cream cheese, until thoroughly mixed.
6. 6. Beat in the sweetened condensed milk.
7. 7. Beat in the eggs. Use a spatula to scrape the bowl and be sure everything is combined.
8. 8. Pour the mixture into the pan over the cooled cookie crust.
9. 9. Bake at 350 F for 30 to 35 minutes, until the sides are set, and the center barely jiggles.
10. 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.
11. *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)