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Pumpkin Cheesecake Bars Recipe

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3 votes | 5362 views

A family fall favorite, these wonderfully spiced, oooey-goooey dessert is a great addition to any Thanksgiving table or other fall/holiday gathering.

Prep time:
Cook time:
Servings: 14
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Ingredients

Cost per serving $0.63 view details
  • 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 78g
Recipe makes 14 servings
Calories 175  
Calories from Fat 128 73%
Total Fat 14.55g 18%
Saturated Fat 8.56g 34%
Trans Fat 0.0g  
Cholesterol 48mg 16%
Sodium 169mg 7%
Potassium 122mg 3%
Total Carbs 10.2g 3%
Dietary Fiber 1.2g 4%
Sugars 6.37g 4%
Protein 2.1g 3%

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Reviews

  • Kelle Selcer
    September 2, 2009
    Delicious AND easy! Thanksgiving is right around the corner!
    I've cooked/tasted this recipe!

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