Marbled Pumpkin Cheesecake Bars

December 7, 2009 · 17 comments

in desserts/sweets,pumpkin

This is one of my favorite fall recipes (a little late to come to the blog, unfortunately). To me, there’s really no dessert better than a cheesecake and combined with pumpkin, you really can’t go wrong. I’ve made this recipe (with modifications, of course, because I just have to modify everything) for the last few years and it’s always a hit.  Often (and as I did here) I make this into bars because it’s easier for sharing/transporting and a little less fuss, in general.  I leave the filling amount the same but increase the crust to fit a 9×13 pan.  And the gingersnap-pecan crust? Well, that’s the best part (at least for me). I add a little more spice than the original recipe calls for, which I think makes the pumpkin stand out a bit more.  This cheesecake is not overly sweet, which is also nice.  So there you have it–a dessert that’s easy to make and goes over well every time.

Marbled Pumpkin Cheesecake Bars

Adapted from allrecipes.com

2.25 cups crushed gingersnap cookies
3/4 cup chopped pecans
1 stick (8 Tbsp.) unsalted butter, melted
2 (8 oz.) packages cream cheese, softened
3/4 cup granulated sugar, divided
1 tsp. vanilla extract
3 eggs
1 cup pumpkin puree
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 (heaping) tsp. ground cloves

Preheat the oven to 350 and lightly grease a 9×13 baking pan.  In a large bowl or in your food processor (which is what I use, since I already used it to crush the gingersnaps), combine the gingersnaps, pecans, and butter.  Press into the bottom of the prepared pan and bake for 10-12 minutes.  Set aside to cool.

In a medium bowl or in your stand mixer bowl, mix the cream cheese, 1/2 cup sugar, and vanilla just until smooth.  Mix in the eggs one at a time, blending after each addition.  Set aside one cup of the mixture.  To the remaining mixture, mix in the 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves.

Spread the pumpkin batter into the crust.  Drop the remaining plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake for 25-30 minutes or until filling is just set (the middle will still jiggle a little bit).  Cool the bars in the pan and chill in the fridge for at least 4 hours before serving.

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{ 16 comments… read them below or add one }

Jade December 7, 2009 at 10:02 am

They are beautiful! I love pumpkin desserts. Can’t wait to try them.

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Amanda December 7, 2009 at 12:29 pm

Could those marbled swirls be any more perfect? Gorgeous!

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nina December 7, 2009 at 1:05 pm

That is one awesome dessert, Elly. You are a pro at marbling!!!!

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thecookingnurse December 7, 2009 at 2:39 pm

This looks delicious, I love that it has a gingersnap crust!

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Peter G December 7, 2009 at 3:18 pm

Oooh! I love this…especially the spicy gingersnap crust!

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Bellini Valli December 7, 2009 at 3:28 pm

I love pumpkin cheesecake so I would definitel LOVE these bars!!!

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Juliana December 7, 2009 at 6:08 pm

Wow, nice cheesecake bars…love the way you marble it…nice nice presentation :-)

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Ben December 7, 2009 at 10:28 pm

It’s still fall and it’s never too late for pumpkin :-p It looks amazing!

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Kevin December 12, 2009 at 7:39 am

Those pumpkin cheesecake bars look so good!

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Colleen December 16, 2009 at 5:31 pm

These look delicious! I still have yet to make a great cheesecake so I love making them into bars instead.

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katie December 17, 2009 at 5:05 pm

what size can of pumpkin did you use for this?

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elly December 17, 2009 at 6:40 pm

I just used a cup of pumpkin puree. It doesn’t really matter what size can you get, it just depends if you want more or less leftover puree since a smaller can has about 1.75 cups.

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Peter December 21, 2009 at 3:07 pm

I always dig seeing these swirls. I know it’s easy but it looks so “perty”.

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Brooke January 30, 2011 at 11:28 am

I have all the ingredients except gingersnaps..would it still be good with a graham cracker crust? Because I do have cinnamon graham crackers in the cupboard.

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elly January 30, 2011 at 12:48 pm

Hi Brooke, it would definitely work with a graham cracker crust, just taste a little different. You can always add a little ground ginger to it if you want some of the flavor.

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Lacy Wallace October 10, 2012 at 9:25 pm

Going to make these right now, thanks!

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