Pumpkin Cheesecake Bars

Pumpkins aren't just for decorating or for making pies. There are so many great recipes using pumpkins as an ingredient. Pumpkin Cheesecake Bars is one of those recipes.  Make this up the day before and put it in the refrigerator overnight. This brings out the great flavor of the pumpkin and spices.

Did you know that pumpkin is very healthy for you as well. It is rich in vitamin A, high in antioxidants and it has Lutein and Zeaxanthin, too.

Crust Ingredients

3/4 c. finely ground graham cracker crumbs
3/4 c. finely ground gingersnap crumbs
1/3 c. granulated sugar
6 Tbs. butter melted
1/2 to 3/4 tsp. ground cinnamon

Filling Ingredients

2/3 c. canned pumpkin puree
1 Tbs. flour
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
3 (8-oz pkgs.) cream cheese, softened
1 c. sugar
2 tsp. vanilla 
3 large eggs 

Directions

Preheat oven to 325°. Lightly grease a 9x13-inch baking pan.

In a  large bowl, mix the graham cracker crumbs, ginger snap crumbs and cinnamon. Add the melted butter and mix with your hands or a spoon until combined. 

Press the crust mixture into the prepared pan. Press tightly making sure the bottom is fully covered.

Bake for 15 minutes. Remove from the oven and set aside until completely cool.

Filling Directions

In a medium-sized bowl, combine the pumpkin, flour, cinnamon, cloves and nutmeg. Set aside. 

In large bowl, beat the cream cheese until it is smooth and lump-free. 

Add the sugar and vanilla. Mix this until it is thoroughly combined.

Add the eggs, one at a time, beating well after each addition. 

Remove about a third of the cream cheese batter, and put it into the pumpkin batter. Stir until fully blended. 

Pour the remaining cream cheese batter over the cooled gingersnap crust. Smooth it so it is level.

Taking a tablespoon, dot the pumpkin batter over the top of the cream cheese batter. Taking a knife, cut through the two batters until they are marbled.  Do not mix them in, you just want them to have a marbled look. 

Bake for 32 to 36 minutes or until the center is set. Cool on a wire rack.  Cover and refrigerate for 8 hours or overnight.  Cut into bars.