Harvest Cheesecake Bars
harvest-cheesecake-barsWhat You'll Need:
1 package Chocolate Chocolate Chip Cookie Mix
1 stick butter
1 egg
2 tablespoon water
1 package Pumpkin Chiffon Cheesecake Mix
3 cups 2% low-fat milk

Yields: 32 bars

  1. Preheat conventional oven to 350°F or convection oven to 300°F (low fan).

  2. Using mixer, beat softened butter until light and fluffy. Add Chocolate Chocolate Chip Cookie Mix, egg and water to mixer bowl. Mix to combine.

  3. Press or roll out cookie dough evenly on a prepared half-sheet (12'x20") pan. Bake 15 minutes in a conventional oven or 10-12 minutes in a convection oven (until done). Allow cookie crust to cool completely.

  4. Add Pumpkin Chiffon Cheesecake Mix to a low-fat milk in a mixer bowl. Using whip attachment, mix on low speed for 1 minute. Then, continue mixing on high speed for 6 minutes, until stiff peaks form.

  5. Spread cheesecake evenly over cooled cookie crust.

  6.  Chill 6 hours or until cheesecake has set. Portion into bars and serve chilled.

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