Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust

Total Time
1hr
Prep
20 mins
Cook
40 mins

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.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 325°.
  2. Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
  3. 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.
  4. PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Bake for 25 to 30 or until center is just set.
  9. 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.