This could be the new addition to your Thanksgiving Feast. A mildly spicy pumpkin swirled along with the cream cheese mixture lying atop a gingersnap base leaves you wanting more.
Ingredients: 2 cups finely crushed gingersnaps (about 30 cookies), 1/4 cup butter, melted, 1/3 cup canned pumpkin, 1 tablespoon all-purpose flour, 1 teaspoon pumpkin pie spice, 3 8-ounce packages cream cheese, softened, 1 cup granulated sugar, 1 1/2 teaspoons vanilla, 3 eggs.
Instructions: Preheat oven to 325 degrees. Lightly grease a 13x9x2-inch baking pan; set aside. In a small bowl combine gingersnaps and melted butter. Press mixture evenly into bottom of the prepared pan. Bake about 10 minutes or until crust is firm; cool.
Meanwhile, for pumpkin batter, in a medium bowl stir together pumpkin, flour, and pumpkin pie spice; set aside.
For 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 after each addition on low speed just until combined. Stir one-third of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust, spreading evenly. 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.
Bake for 25-30 minutes more or until center is just set. Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before cutting into squares or bars.
Cover and store in refrigerator up to 3 days.
Makes 24 bars.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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