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Pumpkin Cheesecake Bars

2 cups finely crushed gingersnaps, (about 30)
1/4 cup butter, melted
1/3 cup canned pumpkin
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
24 ounces cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs

Lightly grease a 13x9" baking pan.

In a small bowl, combine gingersnaps and melted butter. Press evenly
into bottom of the prepared pan. Bake at 325 degrees for about 10
minutes or until crust is firm. Cool.

In a medium bowl stir together pumpkin, flour and pumpkin pie spice
until combined. Set aside.

In a large mixing bowl beat cream cheese until smooth. Add sugar
and vanilla, beating until combined. Add eggs, one at a time,
beating at low speed, after each addition just until combined.
Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the
pumpkin batter until smooth. Pour remaining cream cheese batter
over crust. Place large spoonfuls of pumpkin batter randomly over
cream cheese batter. Using the tip of a 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 wire rack. Cover and chill for 4-24 hours before cutting into
squares or bars. Store any remaining bars in the refrigerator.


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