Pumpkin Cheesecake Bars Recipe

• 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

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.
10. Refrigerate 3 hours.
11. Top with pecans and drizzle caramel & chocolate syrup all over the top of it!

cookies, t, sugar, cream cheese, whipped cream, pumpkin puree, sugar, ginger, cloves, spice, cinnamon, caramel square candy, chocolate syrup, pecans

Taken from cookeatshare.com/recipes/pumpkin-cheesecake-bars-95881 (may not work)