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Description
When the last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these creamy cheesecake bars.
Ingredients
US|METRIC
16 SERVINGS
- 25 gingersnaps (finely crushed, about 1-1/2 cups)
- 1/2 cup Planters Pecans (finely chopped)
- 1/4 cup butter (melted)
- 4 pkg. Philadelphia Cream Cheese (8 oz. each, softened)
- 1 cup sugar (divided)
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 dash ground cloves
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Directions
- Heat oven to 325°F
- Mix gingersnap 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 gently with knife.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium330mg14% |
| Potassium190mg5% |
| Protein6g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber<1g4% |
| Sugars18g |
| Vitamin A70% |
| Vitamin C2% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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