Swirled Pumpkin Cheesecake Bars
These swirled pumpkin cheesecake bars combine creamy cheesecake with the rich taste of pumpkin, all on a buttery graham cracker crust, making them a perfect fall treat.
Ingredients
For the crust
- 3 cups graham cracker crumbs
- 6 tablespoons granulated sugar
- 10 tablespoons melted butter
For the pumpkin layer
- 1 can (15 oz) pumpkin puree
- ¾ cup heavy cream
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
For the cheesecake layer
- 8 oz cream cheese, softened
- 1 large egg
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F.
- Line a 9×13 baking pan with parchment paper or foil, leaving an overhang for easy removal.
Make the crust
- In a medium bowl, combine graham cracker crumbs, 6 tablespoons of sugar, and melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of the prepared baking pan.
Make the pumpkin layer
- In another bowl, whisk together pumpkin puree, heavy cream, 2 eggs, ¾ cup sugar, 1 teaspoon vanilla, and pumpkin pie spice.
- Pour the mixture over the graham cracker crust in the baking pan.
Make the cheesecake layer
- Beat the softened cream cheese until creamy and lump-free.
- Add 1 egg, egg yolk, ½ cup sugar, and 1 teaspoon vanilla extract. Mix until smooth.
- Spoon tablespoonfuls of the cheesecake filling on top of the pumpkin layer and swirl gently.
Bake
- Bake in the preheated oven until the center is set and edges are golden.
Cooling
- Allow the bars to cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours before slicing.
Serving
- Remove the bars from the pan using the parchment overhang and slice into squares.
Notes
Consider serving with whipped cream or a sprinkle of cinnamon. These bars can also stay fresh in the refrigerator for up to a week.