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Pumpkin Swirl Cheesecake Bars

Irresistible Pumpkin Swirl Cheesecake Bars for Fall Bliss

These Pumpkin Swirl Cheesecake Bars combine the traditional flavors of pumpkin pie with a creamy cheesecake twist, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Crust
  • 1 cup Honey Graham Crackers Digestive biscuits work as a substitute.
  • 1/2 cup Unsalted Butter Ensure it's melted for easy mixing.
  • 1/4 cup Granulated Sugar Coconut sugar can be an alternative.
  • 1/4 tsp Salt Any table salt will do.
For the Pumpkin Cheesecake Filling
  • 16 oz Cream Cheese Have it at room temperature.
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar Feel free to substitute.
  • 1/2 cup Sour Cream Greek yogurt works well as a substitute.
  • 1 tsp Vanilla Extract Using pure extract is best.
  • 3 large Eggs Bring to room temperature.
  • 1 cup Pumpkin Puree Avoid using pumpkin pie filling.
  • 1 tsp Pumpkin Spice A mix of cinnamon, nutmeg, and ginger can substitute.
For the Whipped Topping (Optional)
  • 1 cup Heavy Whipping Cream Ensure it's cold for best results.
  • 2 tbsp Powdered Sugar Reduce amount for less sweetness.

Equipment

  • Oven
  • 8”x8” Baking Pan
  • food processor
  • mixing bowl
  • electric mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8”x8” baking pan.
  2. In a food processor, pulse the honey graham crackers until fine crumbs. Mix with granulated sugar and salt.
  3. Add melted butter and pulse until it resembles wet sand. Press into the baking pan.
  4. Pre-bake the crust for 12 minutes and let it cool completely.
  5. In a mixing bowl, beat cream cheese until fluffy. Gradually add sugars, then sour cream and vanilla.
  6. Add eggs one at a time, mixing gently. Reserve 1 cup of batter, stir in pumpkin puree and pumpkin spice to the remaining batter.
  7. Pour half of the plain cheesecake batter over the cooled crust, then the pumpkin batter, and finally swirl both together.
  8. Bake for 50-55 minutes until edges are set with a jiggle in the center. Cool in the oven for 20-30 minutes.
  9. Let them cool at room temperature for an hour, then refrigerate for 4-6 hours or overnight.

Nutrition

Serving: 1barCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These bars can be stored in the fridge for up to 5 days or frozen for up to 3 months. Thaw in the fridge overnight for best results.

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