• Heat oven to 325°. Line a 13 x 9 x 2-inch baking pan with foil.

  • Combine cookies and 3 tbsp sugar in a food processor and process until fine crumbs form. Add melted butter and pulse until all crumbs are moistened. Transfer to prepared pan and press into bottom of pan. Refrigerate while making filling.

  • In a stand mixer, beat cream cheese until smooth. In a small bowl, whisk 2/3 cup sugar and the cornstarch, then beat into cream cheese. Beat in eggs, one at a time, occasionally scraping down sides of bowl. Beat in vanilla.

  • Spoon 1 1/2 cups filling into a medium bowl. Stir in pumpkin and pumpkin pie spice. Alternately dollop spoonfuls of plain batter and pumpkin spice batter over crust. Swirl together with a skewer or paring knife. Bake 30 to 35 min, until set but still jiggly in center. Cool to room temperature, then refrigerate at least 2 hr or until serving. Cut into bars with a wet knife.

Crushing Your Crust

For a level bottom layer of cookie crust, use a flat metal measuring cup to press crumbs into the bottom of the pan.

Nutrition Facts

254 calories; 16 g total fat; 9 g saturated fat; 192 mg sodium. 24 g carbohydrates; 0 g fiber; 12 g sugar; 4 g protein;