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Pumpkin Cheesecake Bars

  • 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

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 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.

Makes about 24 bars.

 

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