Pumpkin Streusal Cheesecake Bars

I made these 3 times over the course of Thanksgiving week. They are amazingly good.

• 1 cup canned pumpkin
• 2 8 oz packages cream cheese (low fat), softened
• 1 cup sugar
• 1/2 cup butter, softened
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1 box General Mills yellow cake mix
• 1 cup pecans, chopped
• 2 eggs
• 2 tbsp whipping cream

Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.


In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.

Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.