Pumpkin Cheesecake Bars
Source of Recipe
Recipes Lost and Found
List of Ingredients
2 cups finely crushed gingersnaps -- (about 30)
1/4 cup butter -- melted
1/3 cup canned pumpkin
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
24 ounces cream cheese -- softened
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs
Recipe
Lightly grease a 13x9" baking pan.
For crust: In a small bowl, combine gingersnaps and melted butter.
Press evenly into bottom of the prepared pan.
Bake at 325 degrees for about 10 minutes or until crust is firm. Cool.
Meanwhile, for pumpkin batter: In a medium bowl stir together pumpkin,
flour
and pumpkin pie spice until combined. Set aside.
For cream cheese batter: In a large mixing bowl beat cream cheese
until
smooth. Add sugar and vanilla, beating until combined. Add eggs, one
at a
time, beating at low speed, after each addition just until combined.
Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the
pumpkin
batter until smooth.
Pour remaining cream cheese batter over crust. Place large spoonfuls
of
pumpkin batter randomly over cream cheese batter. Using the tip of a
knife
or a thin metal spatula, gently swirl the two batters together.
Bake for 25-30 minutes more or until center is just set.
Cool completely in pan on wire rack. Cover and chill for 4-24 hours
before
cutting into squares or bars.
Store any remaining bars in the refrigerator.
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