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I love cheesecake, so I was excited to find this recipe just in time for Thanksgiving!  My husband is a pumpkin pie lover and declared that this dessert is “even better than pumpkin pie.”  I think it was a success!  
Pumpkin Caramel Cheesecake Bars
38 Ginger Snap cookies, finely crushed (about 1 1/2 cups)
1/4 cup butter, melted
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
15 oz pumpkin
1 Tbsp pumpkin pie spice
1 tsp vanilla
4 eggs
caramel topping and whipped cream
Preheat oven to 325.  Crush ginger snaps (I used my blender), and mix with the melted butter.  Press onto the bottom of a 9X13 pan.  Beat cream cheese and sugar with an electric mixer until well blended. Add pumpkin, spice and vanilla and mix well.  Add eggs, 1 at a time, mixing on low speed after each one just until blended.  Pour the mixture over the crust.  Bake for 45 minutes or until center is almost completely set.  Cool completely and then refrigerate for at least 4 hours before serving.  Cut into squares just before serving and drizzle each serving with caramel topping and serve with whipped cream.  Enjoy! 


First, you’ll need to make some cream cheese pound cake.  The best ever! Click here for the recipe!

After the cake is totally cooled or a day old you will cut fairly thick slices.  For each serving cut 2 slices and lay on a nonstick foil lined pan.  On one slice place 3 marshmallow halves. The other slice stays plain.  Broil both slices just until the marshmallows are nicely toasted.  Remove and immediately lay on half a Hershey bar that was room temp. (Cold chocolate won’t melt as well.) Top with the other slice and dig in!


I recently tried this appetizer recipe and it has become a family favorite!  I’ve never tried anything like it before, but the cranberry/spices/cream cheese combination makes for an absolutely delicious dip!  
Cranberry Salsa Dip
12 oz. bag fresh cranberries
1 1/2 cup sugar
4 1/2 tsp. apple cider vinegar
2 tsp. cinnamon
1/2 tsp cloves
1/2 tsp allspice
8 oz. cream cheese
Heat all ingredients except for cream cheese in saucepan over medium heat.  Keep stirring as the cranberries pop and continue stirring until the cranberries are softened and the mixture has a salsa consistency (about 10 minutes).  Cool the mixture and then pour over cream cheese.  Serve with chips or crackers.  Enjoy!
(If you want to store this recipe, make sure to store the cranberry mixture separate from the cream cheese.  The cranberry salsa refrigerates well and will last for several days, but not when combined with the cream cheese – learned this the hard way!)