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  • Pumpkin Cheesecake Bars

    3 votes
    Pumpkin Cheesecake Bars
    Prep: 40 min Cook: 8 min Servings: 14
    by Beth Griffin
    6 recipes
    >
    A family fall favorite, these wonderfully spiced, oooey-goooey dessert is a great addition to any Thanksgiving table or other fall/holiday gathering.

    Ingredients

    • Crust~
    • 1 box Gingersnap cookies
    • 4 1/2 T melted butter
    • 1/8 c sugar
    • Filling~
    • 1 1/2 8oz pkg cream cheese softened
    • 2 cups whipped cream (or 1 8oz tub of cool whip thawed)
    • 1 15 oz can pumpkin puree
    • 1/8 c sugar
    • 1 tsp ginger
    • 1 tsp cloves
    • 1 tsp all spice
    • 1 tsp cinnamon
    • Topping~
    • 1 bag of caramel square candy's melted
    • Chocolate syrup
    • 1 bag crushed pecans

    Directions

    1. Preheat oven to 325 degrees
    2. Puree the Ginger snap cookies
    3. Pour the crushed Gingersnap cookies into a medium bowl and add sugar & melted butter
    4. Mix the cookies, sugar and butter with a fork until butter is incorporated.
    5. Lightly grease a 3 qt rectangle baking dish and press crust mix into the bottom & sides using the back of a spoon.
    6. Bake at 8 minutes, and let cool before filling.
    7. In a large bowl mix the cream cheese, pumpkin and spices.
    8. Fold in the whipped cream and mix until smooth.
    9. Pour onto gingersnap crust. Refrigerate 3 hours.
    10. Top with pecans and drizzle caramel & chocolate syrup all over the top of it!

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    Reviews

    • Kelle Selcer
      Kelle Selcer
      Delicious AND easy! Thanksgiving is right around the corner!

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