HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Halloween Halloween Pumpkin Cheesecake Cutout Bars Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 2 1/2 cups chocolate cookie crumbs 1 1/2 cups gingersnap cookie crumbs 3/4 cup melted butter Filling: 36 ounces cream cheese, softened 1 3/4 cups sugar, divided 2 1/4 tsp. vanilla extract 6 large eggs black food coloring 2 1/4 cups canned pumpkin puree 1 3/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg orange food coloring Directions For Crust: Preheat oven to 350 degrees. Stir together chocolate crumbs, gingersnap crumbs and melted butter in a medium bowl until evenly moistened. Press crust mixture evenly into the bottom of a jelly roll pan. Bake crust 10 minutes. Transfer pan to a rack and cool crust completely. For Filling: Beat together cream cheese, 3/4 cup sugar and vanilla in a large bowl until well blended. Blend in eggs one at a time, beating after each addition. Transfer 1 cup of the filling to a small bowl. Stir in black food coloring until darkly colored. Transfer black filling to the refrigerator. Beat pumpkin, cinnamon, nutmeg and remaining 1 cup sugar into the remaining filling. Stir in orange food coloring. Pour the pumpkin batter over the cooled crust and spread evenly. Drizzle black tinted filling over and swirl with the tip of a knife. Bake 35 minutes until cheesecake is set in the center. Transfer pan to a rack and cool cheesecake to room temperature. Refrigerate cooled cheesecake 1 hour. Dip Halloween cookie cutters into hot water and cut shapes out of the cheesecake. Cover and refrigerate until ready to serve. Makes about 2 dozen bars. Related Recipes •   Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares •   Halloween Ice Cream Pumpkins •   Halloween Pumpkin Popcorn Ball Surprises •   Halloween Crisps with Apple Dip •   Pumpkin Harvest Bars •   Halloween Muffins •   Quick Pumpkin Ice Cream •   Thanksgiving Marbled Pumpkin Cheesecake •   Cheesecake Factory Pumpkin Cheesecake •   Christmas Pumpkin Pecan Cheesecake Supreme •   Praline Pumpkin Dessert •   Pumpkin Cheesecake Supreme •   Orange Halloween Punch •   Easy Holiday Pumpkin Pecan Layer Pie •   Easy Pumpkin Dessert •   Halloween Popcorn Crunch •   Halloween Sweet and Spicy Pecan Candy Corn Snack Mix •   Orange Cheesecake Brownies •   Pumpkin Pineapple Muffins •   Pumpkin Cookies View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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