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Topic: Easy No Bake Pumpkin Cheesecake Bars  (Read 1043 times)
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« on: July 14, 2015 07:28:52 AM »

These are pretty damn incredible. Measurements are metric and ingredients are Australian, so make it work with what you've got.

You will need:

2 packs of Gingernut Biscuits (if you're not familiar with these, they're crunchy ginger spice biscuits. Like, break your jaw crunchy)
2 Tbsp Butter
700g (ish) of Pumpkin (our star!)
Spices (Cinnamon, Nutmeg, Cloves, whatever grabs you.)
A dash of Vanilla
1 cup Sugar
500g Cream Cheese
1-2 tbsp Gelatin

Crush one and a 2/3 packs of biscuits (good luck, I ended up putting mine through the grater function on my food processer.
Melt the butter, mix it with the biscuits.
Press into a pan lined with baking paper. (Wet your pan before putting the baking paper in, it helps it stick to the corners.)
Put the pan in the fridge.
In the meantime, cook your pumpkin with a little bit of water until soft. Unless you live somewhere where you can get pumpkin in a can. If so, use that. I'm jealous of you people. And the croissant dough in a can. What's up with that?
Drain the pumpkin, mash it and let it cool.
Mix the gelatin with double the amount of cold water. How much you use is up to you and how firm you want it.
Add the sugar, spices, vanilla and cream cheese. Beat until smooth. Add gelatin, beat again. I stick blender is also handy if you want it super smooth.
Pour the pumpkin/cream cheese mix over the biscuit base and refrigerate overnight.
Realise you want dessert now, lick the bowl and eat the remaining third of a pack of biscuits.

And you're done! No photos because I haven't posted enough yet.

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« Reply #1 on: September 25, 2016 06:45:26 PM »

Looking forward to trying this recipe Smiley

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« Reply #2 on: November 01, 2016 07:11:21 AM »

These sound delicious

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