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Kid Friendly Recipe
Pumpkin Cheesecake Bars Recipe
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: 40 Minutes |
American
|
| Cook time: 8 Minutes | Servings: 14 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 14 servings | |
| Calories 185 | |
| Calories from Fat 153 | 83% |
| Total Fat 17.36g | 22% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 105mg | 4% |
| Potassium 51mg | 1% |
| Total Carbs 6.42g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.35g | 3% |
| Protein 1.71g | 3% |
Ingredients Convert Measures
- 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
- 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!
