1/2 cup crushed gingersnap cookie
1/2 cup cold butter or margarine
Filling- 2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons all-purposeful flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
Toppings- 1/3 cup chocolate topping
1/3 caramel topping
1.) Heat oven to 350F. In large bowel, stir together cookie mix, crushed cookies & pecans. Cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13 x9 in. pan. Bake 10 minutes. Cool 10 minutes.
*Yes, PICU Nurse has one crazy sister!
2.) Meanwhile in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
4.) Before serving, drizzle with chocolate and caramel toppings. Cut into bars. Store covered in refrigerator.
*The finished product- ready to eat...along with chocolate birthday cake (thank you grammy!) and ice cream of course! hello dessert!!
-Prepare in pie tin, or round cake pan. I didn't care for eating the bar (you couldn't use your hands anyways!)...I want this as a slice of cheesecake with a delicious crumbly crust instead!
-Double the pumpkin pie spice...once cooled, the pumpkin flavor was a bit too mellow for me
-Just drizzle caramel on top...the chocolate seemed to overpower the pumpkin flavor I love so much