Ingredients for Marbled Pumpkin Cheesecake Bars With A Gingersnap Crust
- Gingersnaps
- Pecans
- Butter
- Brown Sugar
- Cinnamon
- Canned Pumpkin
- Flour
- Nutmeg
- Ground Cloves
- 16 ounces cream cheese, softened (two 8-ounce packages)
- Sugar
- Vanilla
- 2 large eggs
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How to Make Marbled Pumpkin Cheesecake Bars With A Gingersnap Crust
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- **Make the crust:** In a medium bowl, combine gingersnap crumbs, melted butter, and granulated sugar. Press firmly into the bottom of the prepared pan.
- **Make the pumpkin filling:** In a large bowl, beat cream cheese until smooth. Gradually beat in granulated sugar until combined. Beat in pumpkin puree, eggs one at a time, pumpkin pie spice, and vanilla extract until smooth.
- **Make the cheesecake filling:** In a separate bowl, beat cream cheese until smooth. Gradually beat in powdered sugar until combined. Beat in eggs one at a time, vanilla extract, and salt until smooth.
- **Assemble and bake:** Spread half of the pumpkin filling evenly over the crust. Spoon dollops of the cheesecake filling over the pumpkin layer and gently swirl with a knife to create a marbled effect. Pour the remaining pumpkin filling over the top.
- Bake for 50-60 minutes, or until the center is just set. Let cool completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
124g
Fat
74g
Carbs
18g
