Recipe by Chef Itchy Monkey
I made these for Thanksgiving 2006, and they were a hit! Delicious crust and creamy filling. You get the best of both worlds (pumpkin pie and cheesecake) without the hassle of preparing a "real" cheesecake.
Top Review by lizeroo
I made these for Thanksgiving (cdn) yesterday and they were well received. I am new to baking cheesecake, though, so I mistrusted the direction to cook for 20-30 min. I checked at 30 and left them in 10 more min., so they ended up slightly dry. My only change would be to bake them in a 7x11 pan instead of a 13x9. This way, the cheesecake layer would be thicker and less like a cookie bar. Thanks for the post!
- 2 cups finely crushed gingersnaps
- 1⁄4 cup finely chopped pecans
- 1⁄4 cup butter, melted
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup canned pumpkin
- 1 tablespoon flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon freshly ground nutmeg
- 1⁄4 teaspoon ground cloves
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 1⁄2 teaspoons vanilla
- 3 eggs
Directions See How It's Made
- Preheat oven to 325°.
- Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
- CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
- PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
- CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
- Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
- Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.
- Bake for 25 to 30 or until center is just set.
- Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.