You will need:
1 pouch sugar cookie mix
1 Tbsp pumpkin pie spice
1/2 cup (1 stick) unsalted butter (cold, cubed)
1/4 cup canned pumpkin
2 (8oz.) packages of softened cream cheese
2 large eggs
1 cup granulated sugar
1 cup canned pumpkin
2 tbsp whipping cream
2 tbsp flour
1 tbsp pumpkin pie spice
1/4 tsp vanilla extract
For crumble topping:
2 tbsp. dark brown sugar,
1/4 cup granulated sugar
3/4 cups flour,
1/4 cup (1/2 stick) butter (room temperature)
1/4 tsp baking powder
1/4 tsp vanilla
1 egg white
Preheat oven to 350 degrees and line a 9×13 inch baking pan with nonstick foil.
In a medium sized bowl, stir the cookie mix and pumpkin pie spice together
Add the butter and blend with a pastry blender
Stir in the pumpkin
Press evenly into the bottom of the pan and bake for 10 minutes.
Then set aside
Meanwhile prepare the crumble by stirring the flour, sugars, and baking powder together. Add the vanilla, egg white, and butter and stir until combined. Set aside.
Prepare the filling by blending the pumpkin, sugar, cream cheese, heavy cream, and vanilla together.
Add the pumpkin pie spice and flour. Once everything is combined spread on top of the cookie layer.
Top with the crumble and bake 34-36 min.
Allow them to cool 30 minutes before refrigerating for another 3 hours
Cut the cooled cheesecake into bars.
Topped with caramel and whipped cream if desired.