How To make Marbled Pumpkin Cheesecake Squares
***** NONE *****
1/4 c light cream cheese -- at
: room temperature 2 TB granulated sugar
3 TB egg substitute
1 c packed brown sugar
1/2 c prune puree (recipe
: follows) 2 egg whites
1 1/2 ts vanilla
1 c all-purpose flour
1 ts baking powder
3/4 ts cinnamon
1/4 ts ground ginger
1/4 ts salt
1/8 ts ground cloves
3/4 c canned pumpkin
Heat oven to 350 degrees. Coat 8-inch square baking dish or pan with vegetable cooking spray. In small bowl beat cream cheese with granulated sugar until smooth. Gradually beat in egg substitute, mixing until smooth. In another bowl combine brown sugar, prune puree, egg whites and vanilla; beat until well blended. Combine flour, baking powder, cinnamon, ginger, salt and cloves; stir into prune mixture to blend thoroughly. Beat in pumpkin. Spread batter in baking dish. Drop heaping tablespoonsful of cr eam cheese mixture over batter. Using small knife, gently swirl cream cheese mixture into batter. Bake in center of oven 25 to 30 minutes until pick inserted into center comes out clean. Serve warm (not hot) with nonfat vanilla ice cream or frozen yogur t, if desired. Makes 9 (3-inch) squares Recipe By : Ketchum Kitchen Date: Wed, 23 Oct 1996 17:27:35 -0700 (
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How to Make Marbled Pumpkin Cheesecake | Dessert Recipes | Allrecipes.com
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Creamy, decadent and delicious, you’ll love the pretty swirling effect and the gingersnap twist on the traditional graham cracker crust. The crust is made crunchy but not too crispy with a mixture of crushed gingersnap cookies, pecans and butter. This tasty base is filled with a cheesecake filling of cream cheese, sugar, vanilla and eggs. This is swirled with a pumpkin pie filling of sugar, canned pumpkin, cinnamon and nutmeg. Marble it, bake it, and slice it thick for all the pie fans! This year dessert will be memorable for having a pumpkin pie that’s richer than ever!
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Marbled Pumpkin Cheesecake Recipe | Desserts Recipe | Rosa Recipes
Marbled Pumpkin Cheesecake Recipe | Desserts Recipe | Rosa Recipes
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Creamy, decadent, and delicious, you’ll love the pretty swirling effect and the gingersnap twist on the traditional graham cracker crust. The crust is made crunchy but not too crispy with a mixture of crushed gingersnap cookies, pecans, and butter. This tasty base is filled with a cheesecake filling of cream cheese, sugar, vanilla, and eggs. This is swirled with a pumpkin pie filling of sugar, canned pumpkin, cinnamon, and nutmeg. Marble it, bake it, and slice it thick for all the pie fans! This year's dessert will be memorable for having a pumpkin pie that’s richer than ever!
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Chocolate Pumpkin Cheesecake Bars
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Pumpkin cheesecake bars
PRINTABLE RECIPE:
Pumpkin cheesecake bars are perfect for the fall, with a graham cracker crust, cheesecake layer, and pumpkin pie on top with all of the fall holiday spices you love.
#SPONSORED by Dixie Crystals
Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are the perfect winter treat. Give them a try today.
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Pumpkin Cheesecake Bars | Dessert Recipe