Ingredients

• 2 cups finely crushed gingersnaps
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup canned pumpkin
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cloves
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• 3 eggs

Instructions

1. Preheat oven to 325°.

2. Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.

3. CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.

4. PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.

5. CREAM CHEESE BATTER: 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.

6. 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.

7. Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.

8. Bake for 25 to 30 or until center is just set.

9. Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.