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Creamy Pumpkin Cheesecake Bars Recipe with Swirled Layers

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These Creamy Pumpkin Cheesecake Bars feature a velvety cheesecake base topped with a golden pumpkin swirl, delivering the perfect autumn-inspired dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup brown sugar, packed
  • 1 large egg
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • Whipped cream (optional)
  • Chopped pecans (optional)
  • Caramel drizzle (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to create an even layer. Bake for 8 minutes, then set aside to cool.
  3. Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Prepare the pumpkin layer: In another bowl, whisk together the pumpkin puree, brown sugar, egg, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
  5. Layer and swirl: Pour the cheesecake mixture over the cooled crust, spreading it out evenly. Gently spoon dollops of the pumpkin mixture on top of the cheesecake layer. Use a butter knife to swirl the two layers together, creating a marbled effect. Be careful not to overmix; you want to see distinct swirls.
  6. Bake: Place the pan in the oven and bake for 40-45 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and golden.
  7. Cool and chill: Allow the bars to cool completely at room temperature before transferring them to the refrigerator. Chill for at least 4 hours, or overnight, for best results.
  8. Slice and serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve with your favorite toppings like whipped cream, a drizzle of caramel, or a sprinkle of chopped pecans.

Notes

[‘Make sure your cream cheese and eggs are at room temperature for a smoother cheesecake mixture.’, ‘Be gentle when swirling the pumpkin and cheesecake layers to maintain distinct swirls.’, ‘Let the bars cool completely at room temperature before refrigerating to prevent condensation.’, ‘Wipe your knife clean between cuts for sharp edges.’]

Nutrition

Keywords: Pumpkin Cheesecake Bars, Fall Dessert, Thanksgiving Dessert, Pumpkin Recipe, Cheesecake Bars

Find it online: https://blixfood.com/creamy-pumpkin-cheesecake-bars-recipe-with-swirled-layers/