Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust
60 mins (prep 20, cooking 40)
13 ingredients
12-15 servings
I made these for Thanksgiving 2006, and they were a hit! Delicious crust and creamy filling. You get the best of both worlds (pumpkin pie and cheesecake) without the hassle of preparing a "real" cheesecake.

Categories:  <-60-mins , holiday , cheesecake , cheese , thanksgiving , eggs~dairy , time-to-make , dessert ,
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Serving Size (50.81 g)
Servings 12
Amount per Serving
Calories 157.28 Calories from Fat 37.98
% Daily Value *
Total Fat 4.22g 77.96%
Saturated Fat 2.66g 159.62%
Trans Fat 0.16g %
Cholesterol 12.87mg 51.46%
Sodium 169.91mg 84.95%
Total Carbohydrate 27.64g 110.54%
Dietary Fiber 0.25 g 12.03%
Sugars 26.0 g %
Protein 3.19g 76.48%
Vitamin A 133.95IU% Vitamin C 0.01mg%
Calcium 74.43mg% Iron 0.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely crushed gingersnaps, finely chopped pecans, canned pumpkin, freshly ground nutmeg, ground cloves