Ingredients

The following ingredients have 4 Servings
  • 1 pouch Betty Crocker™ oatmeal cookie mix
  • 1/2 cup butter or margarine, softened
  • 8 oz mascarpone cheese
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 egg
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup melted semisweet chocolate chips
  • 2 tablespoons cognac
  • 1 tablespoon instant espresso powder
  • 1/3 cup heavy whipping cream
  • 2/3 cup semisweet chocolate chips
  • Whipped cream, if desired

Instruction

  • Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In medium bowl, place cookie mix; cut in butter using pastry blender or fork until mixture is crumbly. Press mixture in bottom of pan. Bake 8 to 10 minutes or until set.
  • Meanwhile, in large bowl, beat mascarpone, cream cheese, sugar, flour and egg with electric mixer on medium speed until smooth. Remove 3/4 cup of the cheesecake mixture, and place in small bowl; set aside. Stir pumpkin and pumpkin pie spice into original bowl of remaining cheesecake mixture. Stir melted chocolate, cognac and espresso powder into reserved 3/4 cup cheesecake mixture.
  • Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.
  • Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.
  • In microwavable bowl, microwave heavy whipping cream 1 minute to 1 minute 30 seconds or until hot. Add 2/3 cup chocolate chips; stir until smooth. Spread mixture on top of cheesecake.
  • Refrigerate about 4 hours or until completely cool. Cut into bars to serve. Top each bar with a dollop of whipped cream just before serving.