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Pumpkin-Swirl Cheesecake

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video by: kraft
When the last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these creamy cheesecake bars.
time
prep:
20 min
total:
6 hr 5 min
servings
total:
16 servings
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posted:
11/22/2009
Hard to find Ginger Snaps and crumbling them for the crust took longer than normal prep time. Worth the effort as everyone raved about them and they were the first dessert gone!!
posted:
11/21/2009
great recipe, so easy to make and very yummy!
posted:
11/18/2009
This is a great recipie. I first made it for Thanksgiving a few years ago and now it is a standard request every year. I make it in the springform pan, and you do have to bake it much longer than the recipie states, I think I did about 30 minutes longer last year. Also, there is always a syrup-y liquid that seeps out of the bottom of the pan making a big sticky, smokey mess in the oven. I have started putting a pizza pan under the springform which at leasts saves the mess in my oven.
posted:
11/13/2009
Took a little longer to bake than recipe called for. Turned out well. Took it to a football tailgate party. Everyone really liked it. Apparantly, it goes ok with beer. I would make this again, but next time I'll throw the cookied in a food processor. They were rather difficult to crush.
posted:
11/12/2009
yum, and I am not the biggest Pumpkin fan...My Grandmother loved it!
posted:
11/6/2009
love pumpkin and cheesecake, I usually make smaller batches (just 2 of us) and this was easy to divide down and make in a loaf pan... if you like it more 'cheesy' just add a little more softened cream cheese... it's so good!!
posted:
11/5/2009
Delish!!!!!!!! The only change I made was to add more cinnamon and sugar to the pumpkin filling. Everyone loved it including my picky 7 year old son. It was gone in a flash leaving me with no leftovers. I will definitely be making this one on Thanksgiving. This recipe is a keeper!!
posted:
11/4/2009
This really turned out much better than I expected. I tweeked the recipe just a little by using a graham cracker crust instead, adding a little more cinnamon and sugar to the pumpkin filling so it wouldn't taste bland, then I used white chocolate for the swirl. Delicious!
posted:
11/2/2009
I thought this turned out great! I made the recipe using the directions for bars. I did have to crush some additional cookies to make more crust. Other than that, I followed the directions exactly.
posted:
10/30/2009
I should have listened to the negative comments on this and not made it. The gingersnaps are way overbearing, the taste is very dull and not sweet at all and it takes nearly double the time to cook. People would take one bite and throw the rest of the bar in the trash and I can't say I blame them. I hate wasting money on recipes. If you are skeptical of the negative reviews like I was, you better try this one before taking it anywhere. You won't make it again!
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