Marbled Pumpkin Cheesecake Bars
- 8 ounces (about 30) chocolate wafers
- ½ cup (1 stick) unsalted butter, melted and cooled
- ½ teaspoon cinnamon
- 16 ounces cream cheese, softened
- ¾ cup pure cane sugar
- ¼ cup sour cream
- 1 tablespoon all purpose flour
- 3 eggs
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 ¼ cups pumpkin puree
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Place wafers into a food processor and process until finely ground. Pour wafers into a bowl and stir in melted butter until fully incorporated. Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.
Place cream cheese and sugar in a large mixing bowl and beat together with a wooden spoon (you can also use an electric hand mixer or stand mixer, fitted with a paddle attachment). Add egg, one at a time, beating after each addition. Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and zest until fully incorporated. Set mixture aside.
Pour half the cheesecake mixture over the crust and spread into a thin layer. Pour ½ cup scoops of both fillings into the baking dish in random dollops, until all of both fillings have been used. Using a toothpick, gently dip ¼ inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want before placing in the oven and baking for 25 to 35 minutes or until the center is still a little loose.
Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour. Cur into small bars and serve.
Serving: 1servingCalories: 115kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 32mgSodium: 132mgPotassium: 53mgFiber: 1gSugar: 7gVitamin A: 1442IUVitamin C: 1mgCalcium: 21mgIron: 1mg