Pumpkin Swirl Cheesecake Bars
Melt-in-your-mouth creamy pumpkin cheesecake goodness! These Pumpkin Cheesecake Bars are made with an easy graham cracker crust and a swirled pumpkin cheesecake filling, then baked to perfection and topped with a dollop of whipped cream and pumpkin spice. Every bite is perfection!
Equipment
Ingredients
For The Crust
- 9 honey graham crackers generally 1 sleeve
- 1/2 cup unsalted butter melted
- 1 1/2 Tablespoons granulated sugar
- 1/4 teaspoon salt
For The Cheesecake Filling
- 24 ounces brick-style cream cheese 3, 8-oz blocks, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2/3 cup sour cream room temperature
- 1 Tablespoon vanilla extract
- 4 large eggs room temperature
- 1 15-ounce can pumpkin puree not pumpkin pie filling
- 1 Tablespoon pumpkin spice
Optional Garnish
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- pumpkin spice for sprinkling
Instructions
Make The Crust
- Preheat the oven to 350°F, then grease an 8”x8” square cake pan with baking spray and line with parchment paper so it overhangs the pan.
- In a food processor (or gallon ziplock bag), add the graham crackers, sugar, and salt, then blend (or bash with a rolling pin) until fine crumbs form.
- Pour in the melted butter and pulse until combined (or mix together in a bowl).
- Transfer the crust mixture to the prepared baking pan and press into an even layer, just on the bottom of the pan. TIP: Spray your hands with cooking spray to keep the crust from sticking while pressing.
- Partially bake the crust for 12 minutes in the center rack of the oven. Then, transfer to a wire rack and let it cool completely (about 30 minutes).
Make the Cheesecake Filling
- In a bowl of a stand mixer fitted with a paddle attachment (or in a bowl with an electric hand mixer), beat the cream cheese for 3 minutes until soft and fluffy. Add the sugar and brown sugar and beat for another 2 minutes. Scrape down the sides of the bowl and add the sour cream and vanilla, mixing just until combined. Add one egg at a time and mix until all are incorporated.
- Remove 1 1/2 cups of cheesecake batter from the bowl and set aside for later.
- To the initial bowl filled with cheesecake batter, mix in the pumpkin puree and pumpkin pie spice until no streaks remain.
- Spoon half of the pumpkin batter into the pan and spread into an even layer. Dollop the top of the pumpkin batter with half of the plain cheesecake batter. Then, add the remaining pumpkin batter on top. Finally, dollop the remaining plain cheesecake batter on top.
- Use a knife to swirl the various layers of cheesecake together.
- Optionally, place the pan of cheesecake into a large round or rectangular pan, and fill the outer pan ⅓ of the way with boiling water to create a water bath. This will prevent the cheesecake from cracking in the center.
- Bake for 50-55 minutes in the center rack of the oven, or until the cheesecake mixture is nearly set and has just the slightest jiggle in the center.
- Turn the oven off and allow the cheesecake to sit in the oven for 20-30 minutes. Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, transfer to the fridge to chill for 4-6 hours, or best overnight.
- Use the parchment paper overhang to lift up the cheesecake and transfer it to a cutting board. Then, cut it into 16 squares.
- Optional Garnish: Whip heavy cream with confectioners sugar and vanilla until stiff peaks form. Pipe whipped cream designs onto each cheesecake square and sprinkle with pumpkin pie spice.
Tried this recipe?Let us know how it was!