Pumpkin Swirl Cheesecake Bars
Creamy cheesecake, warmly spiced pumpkin, and a buttery graham cracker crust come together in these swirled pumpkin cheesecake bars. They’re an easy fall dessert for Thanksgiving, Friendsgiving, or any autumn gathering and they can be made ahead, which is always a win when you’re hosting.
Instructions
- 1
Prepare the pan. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper or foil, leaving enough overhang to easily lift the bars from the pan. Lightly grease.
- 2
Make the crust. Combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into an even layer in the bottom of the prepared pan.
- 3
Bake the crust. Bake for 10–15 minutes, until lightly golden and fragrant. Set aside to cool slightly while you prepare the filling.
- 4
Make the pumpkin mixture. In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set aside.
- 5
Make the cheesecake filling. Beat the softened cream cheese and sugar until smooth. Add the vanilla, sour cream, and salt and mix until combined.
- 6
Add the eggs one at a time, mixing just until each egg is incorporated. Avoid overmixing.
- 7
Create the pumpkin cheesecake filling. Measure 1½ cups of the cheesecake mixture and stir it into the pumpkin mixture until smooth.
- 8
Layer and swirl. Alternate spoonfuls of the plain cheesecake filling and pumpkin cheesecake filling over the prepared crust. Run a sharp knife gently through the filling in figure-eight motions to create a swirl, being careful not to cut into the crust.
- 9
Bake for 35–45 minutes, until the edges are set but the center still has a slight jiggle but the edges are set.
- 10
Let the bars cool completely on wire rack at room temperature, then refrigerate until thoroughly chilled, preferably overnight.
- 11
Lift the chilled cheesecake from the pan, slice into bars, and serve.