No Bake Pumpkin Cheesecake Bars

 

 

 

 

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So it’s getting closer and closer to Autumn.. and that means PUMPKINS!!!  I pretty much love all things pumpkin so I saw this this morning and thought I’d share it with y’all…. enjoy!

 

 

No Bake Pumpkin Cheesecake Bars

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:
white frosting (thinned)
1 bag crushed pecans

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 and 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 thin white frosting all over the top of the pumpkin cheesecake bars!

Source: Cafe Moma Pro

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