Pumpkin Swirl Cheesecake Bars
These Pumpkin Swirl Cheesecake Bars are the perfect combination of creamy cheesecake and warm pumpkin flavors, layered with a beautiful swirl of spices and sweetness. They’re easy to make and serve, making them ideal for holiday gatherings or anytime you crave a cozy, autumn-inspired dessert!
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 cup sour cream
• 1 tsp vanilla extract
For the pumpkin swirl:
• 1 cup canned pumpkin puree
• ⅓ cup brown sugar, packed
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
For garnish (optional):
• Whipped cream
• Extra ground cinnamon
Directions:
1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.
3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined. Set aside.
4. Make the pumpkin swirl: In a separate bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth and well blended.
5. Layer and swirl: Pour about ⅔ of the cheesecake filling over the cooled crust and spread it evenly. Spoon dollops of the pumpkin mixture over the cheesecake layer. Spoon the remaining cheesecake filling on top. Use a skewer or knife to gently swirl the pumpkin and cheesecake layers together to create a marbled effect.
6. Bake the bars: Bake for 45-50 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
7. Serve: Once fully chilled, lift the bars out of the pan using the parchment overhang. Slice into squares and garnish with a dollop of whipped cream and a sprinkle of cinnamon, if desired.
8. Enjoy: Serve these creamy, spiced, and beautiful pumpkin swirl cheesecake bars at your next fall gathering or holiday event!
Prep time: 25 minutes | Cooking time: 50 minutes | Chill time: 4 hours
Servings: 12 bars | Calories: 320 kcal
