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Pumpkin Pocky Cheesecake Bars


20  packs
Pumpkin Pocky  
 1 1/4
Gingersnap Cookies  
 4 1/2
Melted Butter  
 cup Sugar  

1 1/2  cup Cream Cheese (softened)  
2  cups Whipped Cream  
15  oz Pumpkin Puree  
1/8  cup Sugar  
1/2  tsp Ginger (minced)  
1  tsp All Spice  
1  tsp Cinnamon  

1  bag Pecans (crushed)  
    White Frosting (thinned)  
Pumpkin Pocky Cheesecake Bars
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.
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.
10-12 Bars

Imagine a rich, chewy, delicately sweet dessert, with a buttery, complex flavor which is so delicious that is drips effortlessly from the tiniest piece. And that's just the first bite! We dare you to try our Pumpkin Pocky Cheesecake bars and not love them.
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