LINDA CARMAN / MARTHA WHITE
Pumpkin Cheesecake Chocolate Chip Bars
2 (7.4 oz.) packages Chocolate Chip Muffin Mix
2 tablespoons brown sugar
10 tablespoons butter, softened
3/4 cup chopped pecans
2 (8 oz.) packages cream cheese, softened
1/2 cup pure pumpkin (not pie filling)
2/3 cup sugar
3 tablespoons All-Purpose Flour
3/4 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 large eggs
2/3 cup Apricot Preserves or Sweet Orange Marmalade
1. Heat oven to 325° F. Spray bottom of 13x9x2-inch baking pan with cooking spray. Beat muffin mix, brown sugar, butter, 1 egg and pecans in large bowl with electric mixer at medium speed until dough forms. Press lightly in bottom of prepared pan with moistened fingers.
2. Beat cream cheese and pumpkin in large bowl with electric mixer at medium high speed until smooth. Add sugar, flour, cinnamon and vanilla extract. Beat until blended. Add 2 eggs, one at a time, beating just until blended. Pour filling over crust. Drop spoonfuls of preserves randomly over filling. Using a small sharp knife, swirl batter in wide curves. Turn pan and repeat to create marbled effect.
3. Bake 35 to 40 minutes or until center is set and edges are light golden brown. Cool 30 minutes. Chill 1 hour before serving. Cut into bars.
Makes 24 bars.