Description
Delicious layered bars with a graham cracker crust, pumpkin cheesecake filling and a chocolate cookie dough top!
Ingredients
- FOR THE CRUST:
- 18 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet)
- ¼ cups Granulated Sugar
- ½ cups Unsalted Butter, melted
- FOR THE FILLING:
- 2 packages (8 Oz. Size) Cream Cheese, Softened
- ¾ cups Granulated Sugar
- 1 cup Pumpkin, Canned
- 1 teaspoon Cinnamon
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Nutmeg
- FOR THE COOKIE DOUGH:
- 1 package (30 Oz. Size) Refrigerated Chocolate Chip Cookie Dough
Preparation
Preheat oven to 350 F. For the crust, pulse graham crackers in a food processor until you have fine crumbs. Add sugar and melted butter, pulse until blended.
Line a 13×9 baking dish with parchment paper. Press crumbs into the bottom of the pan until evenly pressed.
In a large mixing bowl using an electric mixer, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.
Either make your own cookie dough using your favorite recipe (will need about the same amount of dough as the packaged amount). Using the homemade or refrigerated cookie dough, crumble the dough over the cheesecake layer.
Bake in a 350 F oven for about 30-35 minutes. At this point the center may still seem wiggly and that’s OK. Remove pan from the oven. 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.
