Ingredients
24 gingersnap cookies
½ cup pecans
2 tbsp. Sugar
3 tbsp. Unsalted Butter, melted
For Filling
2 8 oz pkgs. Cream cheese, at room temp
¾ cup sugar
3 large eggs
3 tbsp. All-purpose flour
½ tsp. Kosher salt
1 ½ cups pumpkin puree
1 tsp. Pumpkin pie spice
Directions
1) Heat oven to 350 degrees. Lightly coat 9 inch square baking pan with cooking spray, then line with parchment, leaving overhang on two sides.
2) Make crust: Using food processor, pulse cookies, pecans, and sugar until finely ground. Add butter and pulse to combine, then press evenly into bottom of prepared pan. Bake 12 minutes, then transfer to wire rack and let cool.
3) Meanwhile, make filling: In clean food processor, pulse together cream cheese, sugar, and eggs. Pulse in flour and salt to combine. Remove ¼ cup of mixture. Into remaining mixture, pulse pumpkin puree and pie spice to combine.
4) Pour pumpkin mixture onto cooled crust. Drop spoonfuls of remaining cream cheese batter on top of pumpkin then use a butter knife to swirl.
5) Bake until set at edges but still slightly jiggly in center, 30 to 34 minutes. Transfer to wire rack and let cool completely in pan, then refrigerate until chilled, at least 2 hours. To serve, using overhang, transfer to cutting board and cut into 12 rectangles.