The most delicious layered cookie bars you’ll eat this year! Graham cracker crust topped with a creamy pumpkin cheesecake and chocolate chip cookie dough. Baked to perfection, these Pumpkin Chocolate Chip Cheesecake Bars NEED to be on your dessert table.
FOR THE CRUST:
- 2 1/2 cup graham cracker crumbs (about 18 full size crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
FOR THE CHEESECAKE:
- 2 package (8oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup pumpkin (canned, NOT pumpkin pie filling)
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
FOR THE COOKIE DOUGH:
- 1 package (30oz) refrigerated Pillsbury Chocolate Chip Cookie Dough
INSTRUCTIONS
- For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended.
- Line a 13x9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed.
- In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.
- Either make your own cookie dough using this recipe for the cookie layer. Or (CHEAT ALERT!!!) use the refrigerated cookie dough and crumble the dough over the cheesecake layer.
- Bake in a 350 degree oven for about 30-35 minutes, center may still seem wiggly, it's okay.
- Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy.
- Store cookie bars in refrigerator for up to 4 days. Or, freeze in an airtight container until later.
