3In 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.
4In 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.
5In 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.
There’s nothing better than the flavor of a blueberry popping in your mouth...but combine that with smooth and creamy cheesecake...that’s the stuff of dreams. Check out these “mmmm” inducing blueberry...