Sarah Janings



  • One pouch Betty Crocker™ oatmeal cookie mix
  • Half cup butter or margarine, softened


  • Eight oz mascarpone cheese

  • One package (8 oz) cream cheese, softened
  • Half cup sugar
  • Two tablespoons Gold Medal™ all-purpose flour
  • One egg
  • Half cup canned pumpkin (not pumpkin pie mix)
  • Half teaspoon pumpkin pie spice
  • One fourth cup melted semisweet chocolate chips
  • Two tablespoons cognac
  • One tablespoon instant espresso powder



  • One Third cup heavy whipping cream
  • Two Third cup semisweet chocolate chips



STEP 1: Heat oven to 350°F. Line 13×9-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.

STEP 2:  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.

STEP 3: Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.

STEP 4: Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.

STEP 5: 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.

STEP 6: 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.

Sources: https://www.bettycrocker.com