Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust

READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.