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Perfect Pumpkin Cheesecake Swirl Bars: Easy Fall Dessert

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These dense, creamy pumpkin cheesecake swirl bars have the perfect ratio of tangy cheesecake to spiced pumpkin in every bite. They’re quick, easy, and made with simple ingredients—no water bath or springform pan required.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 oz (two blocks) cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8 inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Spray the parchment lightly with non-stick spray.
  2. In a medium bowl, mix the graham cracker crumbs, ¼ cup granulated sugar, and salt. Pour in the melted butter and stir with a fork until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides. Add ½ cup granulated sugar and beat for another minute. Add the eggs one at a time, beating on low after each just until combined. Stir in 1 teaspoon vanilla extract and sour cream until just smooth. Set aside.
  4. In a separate bowl, whisk together the pumpkin puree, brown sugar, 1 egg, 1 teaspoon vanilla extract, pumpkin pie spice, and flour until smooth.
  5. Pour the cheesecake batter over the warm crust and spread it evenly. Drop spoonfuls of the pumpkin mixture on top—about 6 to 8 dollops. Take a butter knife or skewer and gently drag it through the two layers in a figure-eight pattern, making 5 to 6 passes.
  6. Bake at 325°F for 40 to 45 minutes. The edges should look set, but the center will still have a slight jiggle. A toothpick inserted 2 inches from the center should come out mostly clean.
  7. Let the bars cool on a wire rack for 1 hour, then transfer to the refrigerator to chill for at least 2 hours (overnight is best).
  8. Once fully chilled, use the parchment handles to lift the entire block out of the pan. Place on a cutting board and slice into 16 squares using a sharp knife, wiping the knife clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the cheesecake batter to avoid cracks. For a water bath alternative, place a shallow pan of hot water on the oven rack below the bars. Chill overnight for the cleanest slices. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy cheesecake, pumpkin swirl bars, Thanksgiving dessert, graham cracker crust

Find it online: https://clunkcook.com/perfect-pumpkin-cheesecake-swirl-bars-easy-fall-dessert/