These Swirled Pumpkin Cheesecake Bars Feature The Flavors Of Pumpkin Pie And Creamy … Recipe

I set out to create swirled Pumpkin Cheesecake Bars that pair pumpkin pie spice with lusciously smooth cheesecake atop a buttery graham cracker crust.

I can’t stop thinking about these swirled Pumpkin Cheesecake Bars. I mashed creamy cream cheese with smooth pumpkin puree and then sorta watched them twist together into these tempting marbled layers.

It’s oddly addictive, like the best Pumpkin Cheesecake Bars you’ll find when you arent looking for anything fancy, and honestly might be the Ultimate Pumpkin Cheesecake Bars for weeknight dessert experiments. The texture is rich but not heavy and there’s a little surprise in every bite that makes you pause, then reach for more.

I promise you’ll want to hide a square for yourself, even if you swear you wont.

Ingredients

• Crunchy base, adds fiber and carbs, gives sweet toasty flavor.
• Packed with molasses flavor, adds sweetness and moisture, minimal nutrients.
• Brings rich fat, silky texture, boosts flavor but high in saturated fat.
• Creamy, lots of fat and some protein, gives tangy, indulgent cheesecake base.
• Bind everything, add protein and structure, also help with golden top.
• Rich in fiber and vitamin A, adds moisture and warm earthy flavor.
• Adds tang and silkiness, little extra fat, makes filling smoother.
• Warm spices, aromatic, makes pumpkin taste like fall, no calories.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 10 full crackers)
• 1/4 cup packed light brown sugar
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened (2 8-ounce packages)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup sour cream, room temperature
• 1/4 teaspoon kosher salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cinnamon

How to Make this

1. Preheat oven to 350 F and line a 9 by 9 inch baking pan with parchment leaving an overhang so you can lift the bars out later.

2. Make the crust: stir 1 1/2 cups graham cracker crumbs with 1/4 cup packed light brown sugar and 6 tablespoons melted unsalted butter until it holds together when pressed. Press evenly into the bottom of the pan using the bottom of a measuring cup, then bake 8 minutes. Let cool a few minutes.

3. For best texture have the 16 ounces cream cheese and the 2 large eggs at room temperature. Beat the softened cream cheese with 1/2 cup granulated sugar until smooth and no lumps remain, scraping the bowl.

4. Add the 2 eggs one at a time, beating just until each is incorporated, then mix in 1 teaspoon vanilla extract, 1/4 cup sour cream and 1/4 teaspoon kosher salt. Stop when the batter is silky, dont over beat.

5. Spread about half of the cheesecake batter over the warm crust in an even layer and set the rest aside.

6. Whisk the pumpkin layer: combine 1 cup canned pumpkin puree with 1/3 cup packed light brown sugar, 1 large egg, 1 teaspoon pumpkin pie spice and 1/4 teaspoon ground cinnamon until smooth.

7. Drop spoonfuls of the pumpkin mixture over the cheesecake layer, then drop spoonfuls of the remaining cheesecake batter on top. Use a knife to gently swirl the fillings into a marbled pattern, dont over swirl or the layers will just blend.

8. Bake 30 to 35 minutes, until the edges are set and the center still has a little jiggle. Avoid overbaking to prevent cracks.

9. Cool the pan on a wire rack for about 1 hour, then refrigerate at least 3 hours or overnight to fully set. To slice warm a thin knife under hot water, wipe it dry and cut using the parchment overhang to lift bars out cleanly.

Equipment Needed

1. 9 x 9 inch baking pan (lined with parchment so you can lift the bars out)
2. Parchment paper (with overhang)
3. Measuring cups and spoons
4. 2 mixing bowls (one for cheesecake batter, one for pumpkin)
5. Hand mixer or stand mixer (for smooth cream cheese)
6. Rubber spatula (for scraping and spreading)
7. Whisk (for the pumpkin layer)
8. Tablespoon or small spoon (to drop dollops of each batter)
9. Knife (for gentle swirling and for slicing, warm under hot water)

FAQ

These Swirled Pumpkin Cheesecake Bars Feature The Flavors Of Pumpkin Pie And Creamy … Recipe Substitutions and Variations

• Graham cracker crumbs: swap with 1 1/2 cups crushed digestive biscuits or gingersnaps (gingersnaps = spicier crust). For a gluten free option, blitz 1 1/2 cups rolled oats into crumbs. Texture and flavor will change a bit, but it works fine.
• Unsalted butter (6 tbsp): use melted coconut oil 1:1 for the same fat amount (crust will firm up more in fridge), or use salted butter 1:1 and just skip or cut back the 1/4 tsp kosher salt in the filling.
• Cream cheese (16 oz): Neufchatel is a straight 1:1 low fat sub, mascarpone is 1:1 if you want a richer, silkier filling. If using ricotta, blend it smooth and add 1-2 tbsp heavy cream to mimic texture.
• Pumpkin puree (1 cup): swap with canned sweet potato or roasted butternut squash puree 1:1. Sweet potato is a bit sweeter and denser so you might reduce the brown sugar by 1-2 tbsp if you prefer less sweet.

Pro Tips

1. Get the cream cheese and eggs truly at room temperature. Cold cream cheese gives you lumps, and cold eggs make you overmix trying to smooth things out. If you forget, cube the cream cheese and microwave in 5 second bursts, or sit the eggs in warm water for 5 minutes, it helps a lot.

2. Don’t overbeat the batter. All that extra air is what makes cracks and a cakey texture, so stop when the batter looks silky, scrape the bowl, and mix gently. After you pour the fillings tap the pan a few times to pop air bubbles, that little trick really pays off.

3. For prettier swirls work in small dollops and swirl with a skewer or the tip of a knife, only a few gentle loops. Over swirling makes the colors blend into a boring tan, so slow and light wins here.

4. Chill fully and slice clean. Let the bars set overnight if you can, then warm a sharp knife under hot water, dry it, and wipe between cuts for neat squares. Store chilled in an airtight container and bring to room temperature for 10 to 15 minutes before serving so the texture is perfect.