These gorgeous bars are much easier to prepare than a whole cheesecake—but just as tasty. For starters, they have a speculoos cookie crust (what cookie butter is made from), which pairs deliciously with the spiced pumpkin filling. If you have gingersnaps or graham crackers laying around, feel free to sub those in instead. To make these just the right amount of sweet, we swirled in some of the tangy original cheesecake mixture, which also creates that pretty swirl on top. Bring them to a holiday potluck, or serve them at Thanksgiving for a stress-free dessert. They'll keep in the fridge overnight, so feel free to make them a day in advance.
How to Make It
Preheat oven to 325°F. Line a 9x13-inch baking dish with two crisscrossed pieces of parchment paper, leaving an overhang on all sides. Coat the parchment with nonstick cooking spray.
Pulse cookies in a food processor until finely ground, about 20 seconds (you should have about 2 cups packed crumbs). Add butter and a pinch of salt and pulse until just combined. Using a flat-bottomed measuring cup, press the mixture into the bottom of the prepared pan. Place in freezer and chill until firm, about 10 minutes.
Beat cream cheese and sugar with an electric mixer on medium-high until creamy, about 2 minutes. Add the eggs and beat to combine. Reduce speed to low and beat in flour and ½ teaspoon salt. Transfer 1½ cups filling to a small bowl and set aside.
To the remaining filling, add the pumpkin, allspice, ginger, and cinnamon and beat until combined.
Pour the pumpkin filling over the crust. Dollop the reserved plain filling onto the pumpkin and swirl with a toothpick or skewer to create a marble effect.
Bake until just set (the center will still be slightly wobbly), 30 to 35 minutes. Let cool at room temperature for 30 minutes, then refrigerate until set, about 2 hours.