Marbled Pumpkin Cheesecake Bars With A Gingersnap C

Name: Marbled Pumpkin Cheesecake Bars With A Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 2 cups finely crushed gingersnaps; 1/4 cup finely chopped pecans; 1/4 cup butter, melted; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; FILLING; 1/2 cup canned pumpkin; 1 tablespoon flour; 1/2 teaspoon cinnamon; 1/4 teaspoon freshly ground nutmeg; 1/4 teaspoon ground cloves; 3 (8 ounce) packages cream cheese, softened; 1 cup sugar; 1 1/2 teaspoons vanilla; 3 eggs

Servings: persons

CRUST
2 cups finely crushed gingersnaps
1/4 cup finely chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar
1/2 teaspoon cinnamon
FILLING
1/2 cup canned pumpkin
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs

1
["Preheat oven to 325u00b0.", "Line bottom and sides of a 9""x13"" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.", "CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.", "PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.", "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 table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.", "Bake for 25 to 30 or until center is just set.", "Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator."]

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CRUST, 2 cups finely crushed gingersnaps, 1/4 cup finely chopped pecans, 1/4 cup butter, melted, and more.

Yes, Marbled Pumpkin Cheesecake Bars With A Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marbled Pumpkin Cheesecake Bars With A Gingersnap Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions