These pumpkin swirl cheesecake bars were definitely worthy of my weekend time this weekend. My taste-buds were delighted with the ginger snap crust and swirls of "pumpkiny" goodness.
Pumpkin Swirl Cheesecake
(adapted from Philadelphia Cheesecakes & More Cookbook)
1 1/2 cups crush ginger snaps
1/2 cup pecans pieces
1/4 cup butter (melted)
4 8-ounce packages of cream cheese (softened)
1 cup sugar (divided 3/4 & 1/4)
1 1/2 teaspoons vanilla
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Combine ginger snap crumbs, pecans, and butter. Press firmly into the bottom of a 9x13 baking dish.
Preheat oven to 325 degrees. Beat cream cheese, 3/4 cup sugar, and vanilla. Add eggs - one at a time. Beat until well blended after each egg. Remove 1 1/2 cups mixture and set aside. Stir the remaining sugar, pumpkin, and spices into the remaining mixture. Beat until smooth and well combined. Pour half of the mixture on top of the prepared crust. Using half of the reserved mixture, drop spoonfuls of mixture on top of pumpkin. Repeat with remaining mixtures. Use a knife to cut through the layers to create a swirl effect.
Bake for 45 minutes or until center is almost set. Cool completely. Refrigerate.