Ingredients
For the Crust:
For the Cheesecake:
- 8 ounces cream cheese softened
- 1/2 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 8 ounces frozen whipped topping thawed
Instructions
- Place the ginger snap cookies in a food processor and pulse until finely ground.
- Add the sugar, pumpkin pie spice, and butter to the food processor and pulse until the mixture begins to stick together and clump.
- Line an 8x8 baking dish with parchment paper and press the crust mixture into the bottom of the pan.
- Beat together the cream cheese, sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and creamy.
- Fold in the frozen whipped topping.
- Spread the mixture in an even layer in the pan and place in the refrigerator to chill for at least 4 hours or overnight.
- Cut into bars and serve.
Notes
Storage: Store covered in the refrigerator for up to 5 days, or freeze for up to 2 months.
