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Pumpkin Pocky Cheesecake Bars

 
  

Crust:
20  packs
Pumpkin Pocky  
 1 1/4
 cups
Gingersnap Cookies  
 4 1/2
 tbsp
Melted Butter  
1/8
 cup Sugar  

Filling:
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  

Topping:
1  bag Pecans (crushed)  
    White Frosting (thinned)  
Pumpkin Pocky Cheesecake Bars
 
Directions
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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