No Bake Pumpkin Cheesecake

We absolutely adore this recipe as it is so easy to make with little clean up and tastes like everything we love about fall all wrapped up in one dessert.

 

Ingredients:

Crust- 

1 bag of ginger snaps, crushed 

2 Tbsp of sugar 

1 stick of butter 

Filling- 

1 ¼ cups of heavy whipping cream 

2 (8oz) blocks of cream cheese 

1 jar of Olive Cart Pumpkin Jam 

1 cup of powder sugar 

1 tsp of Olive Cart Michigan Maple Balsamic 

1 tsp cinnamon 

Olive Cart Apple Rose Balsamic Glaze

 

Directions:

To Make Crust--- 

In medium bowl combine crushed ginger snaps, sugar, and melted butter until mixture resembles wet sand. Pour mixture into 8x8 inch pan and pat flat into a even layer. 

To Make Filling--- 

Blend heavy whipping cream to stiff peaks, set aside. 

Beat cream cheese until light and fluffy.  Add Olive Cart Pumpkin Jam, powder sugar, Olive Cart Michigan Maple Balsamic & cinnamon until mixed well. Add whip cream and fold until combined.

Pour batter on top of the crust and spread evenly. Refrigerate at least 4 hours until set. Remove from refrigerator and drizzle with Olive Cart Apple Rose Balsamic Glaze prior to cutting into bars.