Pumpkin Swirl Cheesecake Bars
Cheesecake bars with a buttery graham cracker crust, topped with a thick layer of cheesecake swirled with a sweet pumpkin cheesecake filling throughout.
Equipment
- electric stand mixer fitted with paddle attachment or electric hand mixer
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 Tablespoons brown sugar
- ½ cup salted butter, melted (1 stick)
Cheesecake
- 24 ounces cream cheese, softened (brick style )
- 1 cup granulated cane sugar
- ½ cup full fat sour cream (room temperature)
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
Pumpkin Swirl
- ¾ cup pure pumpkin puree
- 1 large egg (room temperature)
- 2 Tablespoons granulated cane sugar
- 1 teaspoon pumpkin pie spice
Instructions
Graham Cracker Crust
- Preheat oven to 350℉.
- In a bowl, combine melted butter, brown sugar, and graham cracker crumbs. Press firmly and evenly into prepared parchment lined 9x9" pan. Bake for 8 minutes, then remove from the oven and set aside.
Pumpkin Swirl
- Whisk together pumpkin puree, brown sugar, and egg in a separate bowl. Set aside.
Cheesecake
- In a stand mixer fitted with a paddle attachment, cream together the granulated cane sugar, softened brick cream cheese, and room temperature sour cream.
- In a separate small bowl, whisk the eggs together until uniform. Mix in the beaten eggs into the cheesecake batter along with vanilla extract just until combined. Avoid over mixing.
Assembly
- Pour cheesecake batter into the pan on top of the baked graham cracker crust.
- Dollop in the pumpkin filling mixture all over the top of the cheesecake batter.
- Using a butter knife or long skewer, swirl the pumpkin filling around creating swirls on top of the batter. Ensure there are no large solid spots of pumpkin filling, but rather have it mixed into the batter in some areas and swirled around in others.
- Bake in the preheated oven for 40 minutes or until the edges have slightly browned, the batter is puffed up and only slightly jiggles from the center. Remove from the oven and allow the cheesecake bars to cool at room temperature until the pan is cool to touch before transferring to the refrigerator to chill for at least another 4-6 hours up to overnight to finish setting before slicing and serving.
Serving
- Slice cheesecake bars into 9-12 squares depending on the size you want them to be. Serve these pumpkin swirl cheesecake bars cold with some whipped cream on top! Store the finished pumpkin cheesecake bars in an airtight container in the refrigerator.
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