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Pumpkin-Swirl Cheesecake Bars Recipe


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     Pumpkin-Swirl Cheesecake Bars

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   20 min

25 ginger snaps, finely crushed (about 1 1/2 cups)
1/2 c finely chopped pecans
1/4 c (1/2 stick) butter, melted
4 pkg (8 oz) cream cheese, softened
1 c sugar, divided
1 tsp vanilla
4 eggs
1 c canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash ground cloves

Heat oven to 325 degrees. Mix crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake 45 min or until center is almost set. Cool completely. Refrigerate 4 hours.

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