Pumpkin Swirl Cheesecake Bars
From lanabade 15 years ago
- 45 minutes to make
- Serves 16
Love cheesecake,my favorite dessert,this looks so preyyy and tastes fantastic
Ingredients
- 25 ginger snaps,finely crushed.(about 1-1/2 cups) shopping list
- 1/2 cup finely chopped pecans shopping list
- 1/4 cup (1/2 stick) unsalted butter,melted. shopping list
- 4 pkg.(8 oz.each)cream cheese,softened. shopping list
- 1 cup sugar/divided shopping list
- 1 tsp. pure vanilla extract shopping list
- 4 large eggs shopping list
- 1 cup canned pumpkin shopping list
- 1 tsp.ground nutmeg shopping list
- dash ground cloves shopping list
How to make it
- PREHEAT OVEN:325 degrees
- Mix crumbs,nuts,and buter.
- Press into bottom and 1 inch up sides of 13 X9 inch pan.
- beat cream cheese,3/3 cup sugar and the vanilla with mixer until well blended
- Add eggs,one at a time,beating well after each just until blended.
- remove 1 1/2 cups batter
- Stir remaining sugar,pumpkin,and spices into remaining batter.
- Spoon half the pumpkin batter into crust;
- Top with spoonfuls of half the plain batter.
- repeat layers,swirl with knife.
- BAKE 45 minutes or until center is almost set.
- Cool completely.
- REFRIGERATE at least 4 hours or overnight is best.
- Slice into bars
The Rating
Reviewed by 6 people-
fantastic i just love cheesecakes my weakness and pumpkin cheesecake is my all time fav besides key lime ............love it
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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" It was excellent "