No-Bake Pumpkin Cheesecake Bars
Author: Gina Kleinworth
Prep time:
Cook time:
Total time:
Serves: 12
- 1-1/2 cups graham cracker crumbs
- 6 tbsp butter- melted
- ⅓ cup granulated sugar
- 8 oz cream cheese - softened
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup granulated sugar
- ½ tsp pumpkin pie spice
- 8 oz whipped topping - thawed
- Combine graham cracker crumbs, melted butter & ⅓ cup granulated sugar in a small bowl & mix until all crumbs are moist.
- Transfer to a 9x9 baking dish lined with parchment paper & press firmly to flatten out into a smooth layer.
- Place in freezer to set while you mix your cheesecake.
- Beat cream cheese, pumpkin, remaining granulated sugar & pumpkin pie spice in a large mixer bowl until well combined.
- Fold in thawed whipped topping.
- Spoon into chilled crust & refrigerate at least 3 hours or until firm.
- When serving, remove from pan by pulling up on parchment paper, cut into squares & top each square with a dollop of whipped topping & fall sprinkles.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/pumpkin-cheesecake-bars-recipe/
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