Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 16 oz cream cheese, softened (two 8-oz blocks)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 tablespoons brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. This “sling” will help you lift the bars out easily once they have cooled. Lightly grease any exposed pan surfaces with butter or non-stick spray.
- In a medium bowl, cream together the softened butter and ½ cup sugar until light and fluffy. Stir in the vanilla extract and salt. Gradually add the flour, mixing until a soft dough forms. Press the dough firmly and evenly into the bottom of your prepared baking pan. Bake the crust for 10–12 minutes until it is just barely golden. Remove from the oven and let it cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until completely smooth. Add the eggs one at a time, beating on low speed after each addition just until combined. Stir in the vanilla extract. Pour about three-quarters of this plain cheesecake mixture over the warm cookie crust and spread it out evenly.
- In a separate small bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, and cloves. Fold the remaining cheesecake batter into this pumpkin mixture until well blended. Drop spoonfuls of the pumpkin mixture onto the plain cheesecake layer in the pan. Use a knife or a skewer to gently swirl the two batters together, creating a marble effect.
- Place the pan back in the oven and bake for 30–35 minutes. The edges should be set, but the center should still have a slight jiggle. Remove from the oven and let the bars cool to room temperature on a wire rack. Once cooled, refrigerate the pan for at least 3 hours (or overnight) to allow the cheesecake to set fully. Lift the bars out using the parchment paper edges and slice into 16 squares.
- Cook Time: 1 hour 10 minutes