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Marbled Pumpkin Cheesecake Bars

December 1, 2014

 One of the best combinations since Peanut Butter and Jelly.
I'm not going to waste too much of your time with a lengthy story, because you probably just came for the recipe. However, I did want to let you know this is the second dessert I made for our Thanksgiving feast last week (check out the Red Velvet Cheesecake here).
Begin by preheating your oven to 250 degrees and spray a 9"x13" pan with cooking oil. I personally like to line the pan with parchment paper instead of spraying it with oil for an easier cleanup. 

Next, mix a 2 1/4C of crushed gingersnaps, 1 stick of butter and 3/4C of crushed pecans. Then, press the crust mixture into the bottom of the pan with a piece of parchment paper and bake it for 10-12 minutes. Remove the crust from the oven and set it aside  to cool.

With a hand held mixer, on medium speed, beat 16 ounces of cream cheese, 3/4 Cup of sugar, and 1 teaspoon of vanilla extract until smooth, Blend 3 eggs,blending mixture after each egg is added.  Set aside 1 Cup of mixture fore swirl. 

Blend 1/4 Cup of sugar, 1 Cup of pumpkin puree, 3/4 teaspoon of cinnamon, 1/4 teaspoon of nutmeg and 1/4 teaspoon of ground cloves to the larger portion of cheesecake filling. Spread pumpkin batter onto crust, then spoon the set aside cream cheese mixture onto pumpkin layer and glide a knife through the 2 layers to create the swirl effect.

Finally, bake the cheesecake for 25-40 minutes or until filling is just set (determine by sticking a knife in the center. If it comes out clean, proceed). Place the cheesecake on a cooling rack and allow it to completely cool before you attempt to cut it.

It's super easy, right? If you're feeling bold enough to try it, right click print or save it for later by hovering over the recipe card to Pin it.

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