Pumpkin Cheesecake with Chocolate Topping

Ingredients

• 3/4 cup butter
• 1 17.5 ounce package oatmeal cookie mix
• 2 8 oz pkg cream cheese, softened
• 1 3/4 cups sugar
• 3 eggs
• 1 15 ounce can pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup semisweet chocolate pieces
• 48 pecan halves, optional

Method

Preheat oven to 350 degrees. Line a 15x10 pan with heavy foil, extending foil over pan edges. Lightly grease foil and set aside. In a large bowl, use a pastry blender to cut 1/2 cup butter into cookie mix until mixture resembles coarse crumbs. Press mixture evenly into prepared pan. Bake 10 minutes or until set. In a large bowl, combine cream cheese and sugar. Beat with an electric mixer, on medium speed, until combined. Add eggs, one at a time, beating on low speed after each addition until just combined. Stir in pumpkin, vanilla, pumpkin pie spice and salt. Pour pumpkin mixture into hot crust and bake 30-35 minutes, or until mixture is slightly puffed around edges and just set in center. Cool completely in pan on a wire rack. In a small microwave safe bowl, combine chocolate pieces and 1/4 cup butter. Microwave high for 30-60 seconds, or until softened, then stir until smooth. Drizzle chocolate over cooled pumpkin cheesecake bars and carefully spread into an even layer. Gently press pecan halves evenly atop bars. Cover and chill 2 to 24 hours. Using edges of foil, lift uncut bars from pan. Cut into bars by cutting directly downward with a large knife.

Notes: This recipe comes from the 2009 edition of Christmas Cookies magazine. Since I'm the editor on this publication, I wanted to give readers a sneak peek of what to look forward to next year (the magazine will be available in the fall of 2009). For more great recipes, check out Christmas Cookies 2008 (available on newsstands right now.) Number of Servings: 48 bars