Pumpkin Swirl Cheesecake Bars |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Love cheesecake,my favorite dessert,this looks so preyyy and tastes fantastic Ingredients:
25 ginger snaps,finely crushed.(about 1-1/2 cups) |
1/2 cup finely chopped pecans |
1/4 cup (1/2 stick) unsalted butter,melted. |
4 pkg.(8 oz.each)cream cheese,softened. |
1 cup sugar/divided |
1 tsp. pure vanilla extract |
4 large eggs |
1 cup canned pumpkin |
1 tsp.ground nutmeg |
dash ground cloves |
Directions:
1. PREHEAT OVEN:325 degrees
2. Mix crumbs,nuts,and buter.
3. Press into bottom and 1 inch up sides of 13 X9 inch pan.
4. beat cream cheese,3/3 cup sugar and the vanilla with mixer until well blended
5. Add eggs,one at a time,beating well after each just until blended.
6. remove 1 1/2 cups batter
7. Stir remaining sugar,pumpkin,and spices into remaining batter.
8. Spoon half the pumpkin batter into crust;
9. Top with spoonfuls of half the plain batter.
10. repeat layers,swirl with knife.
11. BAKE 45 minutes or until center is almost set.
12. Cool completely.
13. REFRIGERATE at least 4 hours or overnight is best.
14. Slice into bars
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