Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Thanksgiving / Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust Recipe
    Lost? Site Map

    Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust

    1/3 Photos of Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Chef Itchy Monkey's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    squares

    Units: US | Metric

    CRUST

    FILLING

    Directions:

    1. 1
      Preheat oven to 325°.
    2. 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. 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. 4
      PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
    5. 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. 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. 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. 8
      Bake for 25 to 30 or until center is just set.
    9. 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.

    Ratings & Reviews:

    • on October 08, 2007

      45

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2008

      45

      Mmmmm. Very good recipe. I reduced the crust cook-time to 5 minutes, because 15 made it turn out hard as a rock the first time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust

    Serving Size: 1 (147 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 509.4
     
    Calories from Fat 268
    52%
    Total Fat 29.8 g
    45%
    Saturated Fat 14.8 g
    74%
    Cholesterol 119.1 mg
    39%
    Sodium 471.3 mg
    19%
    Total Carbohydrate 54.6 g
    18%
    Dietary Fiber 1.5 g
    6%
    Sugars 31.0 g
    124%
    Protein 7.5 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites