SWIRLED PUMPKIN CHEESECAKE BARS Recipe

I made Pumpkin Cheesecake Swirl Bars that layer classic pumpkin pie filling with a thick cheesecake ribbon in a graham cracker crust, and I’m sharing the little trick that keeps the swirl perfectly distinct.

I didnt mean to fall so hard for these swirled pumpkin cheesecake bars. They look like something between pie and a dense cake, the kind that makes you pause before you take a bite.

The buttery graham cracker crumbs crust gives a snap under a thick cream cheese ribbon that melts into every forkful. People call them Pumpkin Cheesecake Bars Easy when they want comfort, or Pumpkin Cheesecake Swirl Bars if they want drama.

I dont pretend they’re flawless, sometimes the swirl isnt perfect, but that’s exactly why I keep making them and sneaking pieces when no ones looking.

Ingredients

• Graham cracker crumbs: mostly carbs and sugar, give a crunchy sweet base, low fiber.
• Unsalted butter: adds rich fat, makes crust hold, high calories, little nutrients.
• Cream cheese: rich in fat and protein creamy, makes bars dense and tangy.
• Pumpkin puree: high in fiber and vitamin A, low fat, sweet earthy flavor.
• Brown sugar: sweetens adds moist caramel notes, mostly sucrose and calories.
• And eggs: provide protein and structure, help set both fillings when baked.
• Cinnamon and spices: add warmth and depth, tiny antioxidants, little calories or fat.
• Sour cream: adds tang and creaminess, some fat and calcium, balances sweetness.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 150 g)
• 6 tablespoons unsalted butter, melted (about 85 g)
• 2 tablespoons granulated sugar (for crust)
• pinch of salt
• 16 ounces cream cheese, softened (two 8 oz packages)
• 2/3 cup granulated sugar (about 135 g)
• 1 tablespoon cornstarch or all purpose flour
• 1 large egg (for cheesecake)
• 1/3 cup sour cream or plain yogurt (about 80 ml)
• 1 teaspoon vanilla extract (for cheesecake)
• 1 1/2 cups canned pumpkin puree (about 360 g)
• 3/4 cup packed dark brown sugar (about 150 g)
• 2 large eggs (for pumpkin filling)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves or allspice
• 1/2 teaspoon fine salt (for pumpkin layer)
• 1 teaspoon vanilla extract (for pumpkin)

How to Make this

1. Preheat oven to 325°F and line a 9×13 inch pan with parchment leaving an overhang for easy lifting, then set aside.

2. Make the crust: mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 2 tablespoons granulated sugar and a pinch of salt until evenly moistened; press firmly into the bottom of the prepared pan and bake 8 to 10 minutes until set, then cool a few minutes.

3. While crust cools, beat 16 ounces softened cream cheese with 2/3 cup granulated sugar and 1 tablespoon cornstarch (or all purpose flour) until smooth; add 1 large egg, 1/3 cup sour cream (or yogurt) and 1 teaspoon vanilla and mix just until combined, scraping the bowl so no lumps remain. Don’t overmix or you’ll whip in too much air.

4. In a separate bowl whisk together 1 1/2 cups pumpkin puree, 3/4 cup packed dark brown sugar, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves (or allspice), 1/2 teaspoon fine salt and 1 teaspoon vanilla until smooth and well blended.

5. Pour the pumpkin mixture evenly over the warm-but-not-hot crust.

6. Drop spoonfuls of the cheesecake batter over the pumpkin in dollops across the surface, then use a butter knife or skewer to swirl the two batters together in a pretty marbled pattern; don’t over swirl or the layers will fully blend.

7. Bake at 325°F for about 35 to 45 minutes until the edges are set and the center still has a gentle jiggle. Rotate the pan once midway if your oven runs hot or uneven.

8. Turn off the oven, crack the door and let the pan sit inside 10 to 15 minutes to reduce cracking, then transfer to a wire rack to cool to room temperature.

9. Chill the bars in the refrigerator at least 3 hours, preferably overnight, to fully set. For cleaner slices warm a sharp knife under hot water, dry it, then slice using the parchment overhang to lift the slab out.

10. Store covered in the fridge up to 4 days or freeze cut bars for longer keeping.

Equipment Needed

1. 9×13 inch baking pan lined with parchment (leave an overhang for easy lifting)
2. Mixing bowls, at least one large and one medium
3. Electric hand mixer or stand mixer, or a sturdy whisk if you dont have one
4. Measuring cups and measuring spoons
5. Rubber spatula and wooden spoon for scraping and stirring
6. Food processor or rolling pin plus a zip top bag to crush the graham crackers
7. Butter knife or skewer for swirling the batters together
8. Wire cooling rack, a sharp knife for slicing and oven mitts for safety

FAQ

SWIRLED PUMPKIN CHEESECAKE BARS Recipe Substitutions and Variations

• Graham cracker crumbs
  • Digestive biscuits, use same volume, crush fine — gives a similer flavor and texture.
  • Vanilla wafer cookies, 1 to 1 by volume, cut the crust sugar by 1 tbsp since they are sweeter.
  • Almond or oat flour plus 2 tbsp melted butter, about equal volume, good for gluten free versions.
• Cream cheese
  • Neufchatel, swap 1 to 1, lower fat but almost identical texture.
  • Mascarpone, 1 to 1, richer and silkier, you may want a touch less sour cream.
  • Well drained ricotta blended till smooth with a splash of cream, same weight, the bars will be lighter.
• Dark brown sugar
  • Light brown sugar, 1 to 1, milder molasses flavor.
  • White sugar plus molasses, for 1 cup dark use 1 cup sugar plus 2 tbsp molasses, mix well.
  • Pure maple syrup, about 3/4 cup for 1 cup sugar, reduce other liquids a bit and expect a maple note.
• Sour cream (1/3 cup)
  • Full fat Greek yogurt, 1 to 1, same tang and thickness.
  • Plain yogurt strained briefly to thicken, use same volume after straining.
  • Buttermilk plus 1 tsp cornstarch to thicken, or use 1/3 cup buttermilk and slightly cut other liquids.

Pro Tips

1) Make sure the cream cheese is really soft before you start. Leave it out until it’s easy to poke, or zap it in the microwave in 5 to 7 second bursts, mixing between each burst. If it’s still cold you’ll get lumps or overmix trying to smooth it out.

2) Press the crust super firmly with the bottom of a measuring cup so it holds together when sliced. If you have time, pop the crust in the oven just long enough to set, then let it cool so the pumpkin layer doesnt make it soggy.

3) Dont overmix the cheesecake batter. Mix just until smooth, scrape the bowl and stop. Too much air = cracks and a less creamy texture. A little cornstarch or flour helps the top stay smooth.

4) Swirl carefully, not like you’re making a latte. Drop dollops of cheesecake batter, then drag a skewer or knife a few times to make a pretty marble, but dont go crazy or the layers will fully blend.

5) Cool slow and chill long. Let the pan sit in the cooling oven for a bit after baking, then fully chill in the fridge overnight for clean slices. For neat bars, warm a sharp knife under hot water, dry it, and wipe between cuts or freeze the slab 20 to 30 minutes before slicing.