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.
- 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
- 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.
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!
For bakers who aren't too familiar with cheesecake, like myself, it would be much more helpful if the recipe included instructions that help you avoid lumps! My batter turned out lumpy when I followed the instructions, and I had to look to other websites to see what I did wrong. Otherwise, the flavors are great.
I thought this was wonderful. I made it for Thanksgiving and everyone loved it. Just a note of caution - don't cut this in our pan. It holds together nicely when you lift-up the parchment. Cut it on a cutting board.