Alex Bala’s No-Bake Pumpkin Spice Cheesecake Bars

Directions

1. 1

   Place gingersnaps and vanilla cookies in a food processor; pulse until the mixture is fine crumbs. In a large bowl, combine the crumbs and butter; blend well. Press half the mixture into the bottom of an greased 9-in. square pan. Freeze until firm, about 15 minutes.
2. 2

   Meanwhile, in a large bowl, beat cream cheese until light and fluffy. Add pumpkin, condensed milk, vanilla, pumpkin pie spice and salt; mix until well combined.
3. 3

   In a separate bowl, whisk pudding and milk until dissolved. Add to pumpkin mixture and mix until well incorporated.
4. 4

   In a large chilled bowl, whip heavy cream, confectioners' sugar and vanilla until stiff peaks form. Fold into cheesecake mixture. Spread over cookie crust, reserving 1/4 cup for garnish. Sprinkle with reserved cookie crumble. Cover; refrigerate until set, 4-6 hours. Alternatively, freeze for 2 hours.
5. 5

   To serve, slice into bars. Dollop with reserved whipped cream.