Snickerdoodle Pumpkin Cheesecake Brownie Bars Recipe

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SNICKERDOODLE PUMPKIN CHEESECAKE BROWNIE BARS

A Hackett

By
@highway2theheart

This scrumptios Fall combo pleases palates.


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Prep:

4 Hr 25 Min

Cook:

55 Min

Ingredients

cooking spray
1/4 c
water
1/3 c
vegetable oil
1
egg
1 pkg
(18.5 oz.) ghirardelli caramel turtle brownie mix
1 pkg
caramel (pouch from turtle brownie mix)
2 pkg
(8 oz.) cream cheese, softened
1/2 c
pumpkin puree
2
eggs
1/4 c
sour cream
1/2 c
sugar
1 tsp
vanilla
1/2 tsp
cinnamon
1 pinch
ground cloves
1 pinch
ground nutmeg
1 pkg
(17.5 oz.) pillsbury snickerdoodle cookie mix
1 pkg
cinnamon sugar (pouch from snickerdoodle mix)
1 stick
butter, softened

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Spray a 13”x 9” baking pan with cooking spray.
3
In medium bowl, stir the water, oil and egg until fully mixed. Add brownie mix and stir until well blended. Spread in prepared pan. Cut corner of caramel pouch and squeeze evenly in zigzag pattern over brownie mixture. With tip of knife, swirl caramel into brownie mixture.
4
In medium bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar, vanilla and spices. Beat until well blended. Pour pumpkin cream cheese mixture over brownie mixture along center of baking dish and spread lightly with back of spoon to edges of pan.
5
In a medium bowl, combine Snickerdoodle mix and cinnamon sugar. Add softened butter and mix until crumbly. Sprinkle evenly over pumpkin cream cheese mixture. Bake 55 minutes. Cool completely. Refrigerate 4 hours before serving. Cut into bars.

About this Recipe