Cakes & Desserts Pumpkin Caramel Cheesecake Bars Pumpkin Caramel Cheesecake Bars Print Recipe CourseCakes & Frostings Pumpkin Caramel Cheesecake Bars Print Recipe CourseCakes & Frostings Ingredients 1 1/3 cups reduced fat baking mix 2 cups brown sugar divided 1/4 cup chopped pecans toasted* 1/4 cup firm butter or margarine 16 ounces reduced fat cream cheese softened, 2 packages, Neufchatel 2 Tablespoons reduced fat baking mix 1 cup vanilla yogurt 2 cups solid pack pumpkin 15 ounces 3/4 cup egg substitute 1/4 cup caramel topping chopped pecans Additional caramel topping if desired Servings: Instructions Heat oven to 375 degrees F Stir together 1 1/3 cups baking mix, 1/2 cup brown sugar and the toasted pecans in a medium bowl. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Pat into bottom of ungreased 15-1/2 x 10-1/2 x 1- inch jelly roll pan. Bake 10 minutes. Beat cream cheese, 2 tablespoons baking mix and the remaining 1 1/2 cups brown sugar in large bowl on medium speed until fluffy. Beat in yogurt, pumpkin, egg product and 1/4 cup caramel topping on low speed until blended. Pour over crust. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool completely, about 3 hours. Sprinkle with chopped pecans and drizzle with additional caramel topping.