Marbled Pumpkin Cheesecake Bars With A Gingersnap Crust

• CRUST
• 2 cups finely crushed gingersnaps
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• FILLING
• 1/2 cup canned pumpkin
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cloves
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• 3 eggs

1. Preheat oven to 325u0b0.
2. Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
3. CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
4. PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
5. CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
6. Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
7. Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.
8. Bake for 25 to 30 or until center is just set.
9. Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.

gingersnaps, pecans, butter, brown sugar, cinnamon, filling, pumpkin, flour, cinnamon, ground nutmeg, ground cloves, cream cheese, sugar, vanilla, eggs

Taken from www.food.com/recipe/marbled-pumpkin-cheesecake-bars-with-a-gingersnap-crust-197570 (may not work)