Sunday, September 30, 2007
Pumpkin Cheesecake Bars
These came out better than expected, and I may make them again for Thanksgiving. They were a perfect Fall pumpkin desert! I based this off of THIS RECIPE on Kraft.com but made a no-bake version and tweaked it out a little bit. This is a great fall dinner-party desert and would be AWESOME with some ice cream!
Beth's No-Bake Pumpkin Cheesecake Bars
1 box Gingersnap cookies
4 1/2 T melted butter
1/8 c sugar
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
1 bag of caramel square candy's melted
1 bag crushed pecans (candied if desired, I didn't candy them....this time.)
Preheat oven to 325, puree the Ginger snap cookies and add sugar and melted butter, mix with a fork until butter is incorporated. Lightly grease a baking dish and press crust mix into the bottom & sides using the back of a spoon. Bake at 325 for 8 minutes, 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 carmel & chocolate syrup all over the top of it!