Pumpkin Chocolate Chip Cheesecake Bars

The most delicious layered cookie bars you’ll eat this year! Graham cracker crust topped with a creamy pumpkin cheesecake and chocolate chip cookie dough. Baked to perfection, these Pumpkin Chocolate Chip Cheesecake Bars NEED to be on your dessert table.

FOR THE CRUST:

•  2 1/2 cup graham cracker crumbs (about 18 full size crackers)
•  1/4 cup granulated sugar
•  1/2 cup unsalted butter, melted

FOR THE CHEESECAKE:

•  2 package (8oz each) cream cheese, softened
•  3/4 cup granulated sugar
•  1 cup pumpkin (canned, NOT pumpkin pie filling)
•  1 tsp cinnamon
•  1/4 tsp ground cloves
•  1/4 tsp ground nutmeg

FOR THE COOKIE DOUGH:

•  1 package (30oz) refrigerated Pillsbury Chocolate Chip Cookie Dough

INSTRUCTIONS

1. For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended.
2. Line a 13x9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed.
3. In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.
4. Either make your own cookie dough using this recipe for the cookie layer. Or (CHEAT ALERT!!!) use the refrigerated cookie dough and crumble the dough over the cheesecake layer.
5. Bake in a 350 degree oven for about 30-35 minutes, center may still seem wiggly, it's okay.
6. Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy.
7. Store cookie bars in refrigerator for up to 4 days. Or, freeze in an airtight container until later.