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

    Average Rating:

    6 Total Reviews

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    • on October 08, 2007

      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!

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    • on November 25, 2012

      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.

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    • on December 11, 2008

      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.

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    • on March 10, 2008

      Can't say anthing about the filling (haven't tried it) but this crust became the staple for all my holiday cheesecakes, it is amazing!

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    • on November 10, 2007

      Very good! I'm thinking about making this again in place of the traditional pumpkin pie for Thanksgiving dinner. Defintely will make again!

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    • on April 11, 2007

      I have made this dessert before and it was soooooo good! I could have eaten the whole thing!

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    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%

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