crushed gingersnaps (about 30)
cup butter (melted)
- 1 teaspoon pumpkin
cheese -- softened
- 1 cup sugar
- 1 1/2
- 3 eggs
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 ½ 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
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.
Makes about 24 bars.