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
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Pumpkin Cheesecake Bars
Time: 40 minutes prep, 8 minutes cook
Servings: 14
Directions
- Preheat oven to 325 degrees
- Puree the Ginger snap cookies
- Pour the crushed Gingersnap cookies into a medium bowl and add sugar & melted butter
- Mix the cookies, sugar and butter with a fork until butter is incorporated.
- Lightly grease a 3 qt rectangle baking dish and press crust mix into the bottom & sides using the back of a spoon.
- Bake at 8 minutes, and let cool before filling.
- In a large bowl mix the cream cheese, pumpkin and spices.
- Fold in the whipped cream and mix until smooth.
- Pour onto gingersnap crust. Refrigerate 3 hours.
- Top with pecans and drizzle caramel & chocolate syrup all over the top of it!
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Summary
A family fall favorite, these wonderfully spiced, oooey-goooey dessert is a great addition to any Thanksgiving table or other fall/holiday gathering.
Reviews
September 2, 2009
Delicious AND easy! Thanksgiving is right around the corner!I've cooked/tasted this recipe!
