A quick and easy dessert the whole family will love!
For the crust:
- 4 cups Malt-O-Meal Cinnamon Toasters cereal, crushed fine
- 1/4 cup packed dark brown sugar
- 1/2 cup melted butter
For the cheesecake mixture:
- 1 (8 ounce) package cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated white sugar
- 1 teaspoon pumpkin pie spice, and extra pumpkin pie spice for topping (if desired)
- 1 (8 ounce) tub thawed whipped topping, divided
- In a medium bowl, combine crushed cereal, brown sugar and melted butter. Press into the bottom of an 8×11 dish. Set aside.
- Using a mixer, beat cream cheese, pumpkin puree, sugar and pumpkin pie spice until smooth and well blended. Spoon in 2 1/2 cups of whipped topping and gently stir to combine.
- Pour mixture over cinnamon crust and spread evenly. Refrigerate at least 4 hours or until firm.
- Slice into bars and serve with remaining whipped topping and sprinkle with pumpkin pie spice, if desired.
- Category: Dessert
- Cuisine: American
Keywords: no bake pumpkin cheesecake bars