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Crust:
|
| 20 |
packs
|
Pumpkin Pocky |
|
1 1/4
|
cups
|
Gingersnap Cookies |
|
4 1/2
|
tbsp
|
Melted Butter |
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1/8
|
cup |
Sugar |
|
Filling:
|
| 1 1/2 |
cup |
Cream Cheese (softened) |
|
| 2 |
cups |
Whipped Cream |
|
| 15 |
oz |
Pumpkin Puree |
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| 1/8 |
cup |
Sugar |
|
| 1/2 |
tsp |
Ginger (minced) |
|
| 1 |
tsp |
All Spice |
|
| 1 |
tsp |
Cinnamon |
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Topping:
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| 1 |
bag |
Pecans (crushed) |
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White Frosting (thinned) |
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| 1. |
Preheat oven to 325 degrees. Puree the Pumpkin Pocky and gingersnap cookies, add sugar and melted butter, use the fork to mix. Mix thoroughly till butter is incorporated. |
| 2. |
Lightly grease the baking dish and press crust mix into the bottom and sides using the back of the spoon. Bake at 325 degrees for 8 minutes and let it cool before filling.
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| 3. |
In a large bowl mix the cream cheese, pumpkin and spices. Fold in the whipped cream and mix thoroughly until it’s smooth. Pour onto Pumpkin Pocky crust. Refrigerate for 3 hrs. |
| 4. |
Top with pecan and drizzle thin white frosting all over the top of the Pumpkin Pocky cheesecake bars.
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10-12 Bars
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