Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are perfection. A rich and creamy dessert, not too sweet. And a gingersnap crust...yum!

2 cups finely crushed gingersnaps (approx.30 cookies)
1/4 cup melted butter

Cheesecake Filling

1/3 cup canned pumpkin
1 Tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon nutmeg
3 8-ounce packages softened cream cheese
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs

Lightly grease a 13x9x2 inch baking pan; set aside.
Preheat oven at 325 degrees. For preparing the crust, in a small bowl combine gingersnaps and melted butter. Press evenly into bottom of baking pan. Bake for about 10 minutes or until crust is firm; cool.

For pumpkin batter; stir pumpkin, flour, and spices together in a medium bowl; set aside.

For cream cheese batter, in a large mixing bowl beat cream cheese with an electric mixer on low-medium speed until smooth .Combine sugar and vanilla. Add eggs, one egg at a time on low speed until combined.

Stir 1 ½ cups of the cream cheese batter into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.

Place large spoonfuls of pumpkin batter randomly over the cream cheese batter. Next using the tip of a knife, gently swirl the two batters together dragging the knife down and then back up repeating throughout the pan. Bake for 25 minutes or until center is set.

Cool in pan on a wire rack. Cover and chill for 4-6 hours before cutting into bars. Store covered in frig.
Makes about 20 to 24 bars.

Return from Pumpkin Cheesecake Bars to Brownies and Bars

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