Pumpkin Swirl Cheesecake Bars

These Pumpkin Swirl Cheesecake Bars are a fusion of rich vanilla cheesecake and spiced pumpkin swirls, all on a buttery graham cracker crust. These bars are easy to make and don't require a water bath.

5 from 2 votes

Print Pin

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: bars

Author: Deborah Rainford

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Pumpkin Swirl:

1 cup pumpkin puree
¼ cup granulated sugar
1 large egg yolk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger

Instructions

Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly while you prepare the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Prepare the Pumpkin Swirl: In another bowl, combine the pumpkin puree, sugar, egg yolk, cinnamon, nutmeg, and ginger. Mix until smooth and well combined.
Assemble the Bars: Pour the cheesecake filling over the cooled crust, spreading it evenly. Drop spoonfuls of the pumpkin mixture onto the cheesecake layer. Use a knife or skewer to gently swirl the pumpkin mixture into the cheesecake.
Bake: Bake for 45 minutes, or until the center is set and only slightly jiggles when the pan is gently shaken. Cool the bars in the pan on a wire rack, then refrigerate for at least 4 hours, preferably overnight, before cutting into squares.

Notes

Room Temperature Ingredients: Ensure that the cream cheese is fully softened to avoid lumps in your cheesecake mixture.
Swirling Tip: Don't over-swirl the pumpkin mixture to keep the distinct layers of pumpkin and cheesecake.
Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw in the refrigerator before serving.

Nutrition

Loved this recipe?Tag @salted_mint on Instagram! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!