Description

Swirled Pumpkin Cheesecake Bars combine creamy, rich cheesecake with spiced pumpkin in a stunning and indulgent fall dessert. These bars are perfect for everything from cozy family gatherings to holiday parties, offering a beautiful marbled effect and the flavors of autumn in each bite. With a simple yet delicious combination of ingredients, these bars will quickly become a fall favorite.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

For the Pumpkin Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

Optional Garnish:

Whipped cream (for serving)
Cinnamon sugar (for sprinkling on top)

Instructions

Preheat the oven: Preheat your oven to 325°F (160°C). Line a 9×9-inch (or 8×8-inch) baking pan with parchment paper, leaving overhang for easy removal.
Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until evenly mixed. Press into the bottom of the pan. Bake for 8-10 minutes until golden. Remove from oven and set aside to cool.
Prepare the cheesecake filling: Beat the cream cheese and sugar until smooth. Add eggs, one at a time, beating well. Mix in vanilla extract. In another bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, and salt. Add the pumpkin mixture to the cream cheese mixture and beat until smooth.
Create the pumpkin swirl: Pour about two-thirds of the cheesecake batter into the cooled crust. Stir the remaining batter with the pumpkin mixture. Drop spoonfuls of pumpkin batter over the cream cheese batter, and swirl them together using a spatula or knife.
Bake the bars: Bake for 40-45 minutes, or until the center is set with a slight wobble. Remove from oven and cool to room temperature.
Chill and serve: Refrigerate for at least 2-3 hours or overnight. Cut into squares and serve chilled with whipped cream and cinnamon sugar garnish.

Notes

Soften the cream cheese: Make sure the cream cheese is at room temperature before mixing for a smooth filling.
Don’t overmix: Mix the pumpkin puree with the cream cheese filling until just incorporated to prevent cracking during baking.
Let them cool: Allow the bars to cool completely before refrigerating to set the texture properly.
Customize the spices: Adjust the cinnamon, nutmeg, or ginger levels to suit your taste.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 290
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Keywords: Pumpkin Cheesecake Bars, Fall Pumpkin Desserts, Pumpkin Cheesecake, Thanksgiving Dessert, Pumpkin Spice Cheesecake Bars