This is a print preview of "Pumpkin Cheesecake Bars" recipe.

Pumpkin Cheesecake Bars Recipe
by Beth Griffin

Pumpkin Cheesecake Bars

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

Rating: 4.5/5
Avg. 4.5/5 3 votes
Prep time: United States American
Cook time: Servings: 14

Goes Well With: crisp fall weather, turkey dinner

Wine and Drink Pairings: spiced cider

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!