Add some sweet holiday richness with pumpkin marble cheesecake bars

I love planning for holiday feasts — matching guests to their favorite food and drink and coursing out the meal so everyone can enjoy each bite. But no matter how much attention goes to the main savory courses, there's the anticipation of a final, sweet note that keeps guests circling the dessert table; I know some who actually sneak samples of dessert before the appetizers, just to make sure they know how much or little to eat before everything else.

With last-minute attention going to glossing gravies and carving roasts, it's nice to have sweet treats that can be made at least one or two days in advance. I usually make several flans and pies. But there's also the classic cheesecake. Here, it gets a lovely hue from pumpkin puree, swirled for a marbled effect; I usually have pumpkin puree leftover from pancakes and pies. It's quite good as is, but you could always add some fresh whipped cream; I like to tap out some fresh pomegranate arils on top for crunch and color. The crust is basic — crushed up spice or chocolate cookie or graham cracker — but gets an added boost of flavor with the addition of macadamia or walnuts.

Make this at least one day in advance; it needs to chill overnight, which also helps when slicing. Serve to those you love and keep some for the next morning; a small, chilled square pairs well with coffee or tea.

Pumpkin marble cheesecake bars

Note: Make this at least one day in advance, as it needs to chill overnight before slicing

For the crust:

2 cups graham crackers or plain chocolate cookies (8.8 ounces; 2 packets)

1/4 cup macadamia or walnuts

2 tablespoons granulated sugar

7 tablespoons unsalted butter, melted

For the filling:

32 ounces (4 packages) cream cheese, softened or at room temperature

1/4 cup cornstarch

1 1/4 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup heavy cream or sour cream

1 cup canned pumpkin or fresh pumpkin puree

1 teaspoon packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Garnish, fresh pomegranate or sugared cranberries

1. Preheat the oven to 350 degrees. Combine graham crackers, nuts and sugar together in the bowl of a food processor and blitz into fine crumbs. Pour crumb-nut mixture into a 9-by-13-inch baking pan. Pour over the melted butter and, using fingers, spread mixture across bottom of pan and up the sides by about 2 inches. Bake for 10 to 15 minutes until golden brown. Remove pan from oven and allow to cool while you make the filling. Reduce oven temperature to 325 degrees.

2. Add the cream cheese to the bowl of a stand mixer and mix on medium speed until creamy, about 3 minutes. Add cornstarch and mix until blended, scraping down the sides of the bowl, as needed. Add sugar and blend. Reduce speed to low and add eggs, one at a time. Add the vanilla extract and the heavy cream; blend just until combined. Remove about 1 1/4 cups of cream cheese batter to a bowl; set aside.

3. In a small bowl, stir together the pumpkin, light brown sugar, cinnamon and nutmeg. Add to the remaining batter in the stand mixer and mix on low until just combined. Pour pumpkin cheesecake batter over the cookie crumb crust in the pan. Using a small spoon, drop the reserved plain cream cheese batter over the pumpkin batter in the pan. Using the tip of a sharp knife or a toothpick, gently cut swirls throughout the batter, using a figure 8 to create a marbled effect. Bake cheesecake at 325 degrees for 24 to 26 minutes, until the cheesecake is set on top. It should wiggle just a tiny bit. A tester inserted in center will come out mostly clean. Let cool completely, cover and chill in the refrigerator overnight.

4. Cut small squares and garnish, if desired, with pomegranate and perhaps fresh whipped cream.

Kim Sunée is the bestselling author of "Trail of Crumbs: Hunger, Love, and the Search for Home" and "A Mouthful of Stars." For more food and travel, visit kimsunee.com and instagram/kimsunee.