Swirled Pumpkin Pie Cheesecake Bars w/Gingersnap Crust

By srumbel

Ingredients

• For the Crust
• 2 C crushed gingersnaps
• 1/4 C melted butter
• For the Cheesecake
• 2 (8 oz) packages cream cheese (1/3 of the fat or regular), softened
• 1/2 C brown sugar
• 1/2 C sugar
• 3 tbsp flour
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3 eggs
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp allspice
• 2 tbsp milk

Details

Servings 12
Adapted from a-kitchen-addiction.com

Preparation

Step 1

Instructions
Preheat oven to 350.

In a small bowl, stir together crushed gingersnaps and melted butter. Press mixture into the bottom of a 9x9 inch baking dish. Bake for 8 minutes. Remove to a wire rack.

In the bowl of stand mixer, or with an electric mixer, beat together cream cheese, sugars, and flour until creamy. Remove ¾ cup of the mixture to a small bowl and set aside.

Add pumpkin, eggs, and vanilla extract to remaining mixture and beat until smooth. Stir in spices until combined.

Pour pumpkin mixture over the top of the crust.

Stir milk into reserved cream cheese mixture. Drop mixture by spoonful over pumpkin mixture. Using a knife, swirl the cream cheese mixture through the pumpkin mixture.

Bake for 35-40 minutes or until center is set and knife inserted in the center comes out clean. If the top starts to brown and the center isn't set, cover with aluminum foil to prevent further browning.

Remove to wire rack to cool for 30 minutes before placing in the refrigerator for 2 hours or until completely cooled.