Swirled Pumpkin Pie Cheesecake Bars with Gingersnap Crust

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

In a small bowl, stir together crushed gingersnaps and melted butter. Press mixture into the bottom of a 9x9 inch baking dish. Bake for 8 minutes. Remove to a wire rack.

Step 3

In the bowl of stand mixer, or with an electric hand mixer, beat together cream cheese, sugars, and flour until creamy. Remove 3/4 cup of the mixture to a small bowl and set aside.

Step 4

Add pumpkin, eggs, and vanilla extract to remaining mixture and beat until smooth. Stir in spices until combined.

Step 5

Pour pumpkin mixture over the top of the crust.

Step 6

Stir milk into reserved cream cheese mixture. Drop mixture by spoonful over pumpkin mixture. Using a knife, swirl the cream cheese mixture through the pumpkin mixture.

Step 7

Bake for 35-40 minutes or until center is set and knife inserted in the center comes out clean. If the top starts to brown and the center isn't set, cover with aluminum foil to prevent further browning.

Step 8

Remove to wire rack to cool for 30 minutes before placing in the refrigerator for 2 hours or until completely cooled.