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Creamy Pumpkin Swirl Cheesecake Bars: Easy Fall Dessert

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These creamy pumpkin swirl cheesecake bars feature a buttery shortbread crust, velvety cheesecake filling, and spiced pumpkin puree swirled into a marbled autumn masterpiece. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 16 ounces cream cheese (two 8-ounce blocks), softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup brown sugar, packed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and salt. Pour in melted butter and stir until mixture resembles 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 cream cheese and ¾ cup granulated sugar until smooth, about 2 minutes on medium speed. Scrape down sides. Add eggs one at a time, beating on low after each until just combined. Mix in vanilla and sour cream on low until smooth. Set aside 1 cup of this plain batter.
  4. In a small bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until smooth. Fold this mixture into the remaining cheesecake batter until uniform.
  5. Pour the plain cheesecake batter over the crust and spread evenly. Dollop the pumpkin cheesecake batter on top. Use a butter knife or skewer to swirl in a figure-eight pattern, making 5-6 passes.
  6. Bake for 35-40 minutes, until edges are set and center jiggles slightly. Tent with foil if browning too quickly. Cool on a wire rack for 1 hour at room temperature.
  7. Refrigerate for at least 4 hours, preferably overnight, until fully set.
  8. Use parchment handles to lift the cheesecake out of the pan. Slice into 16 bars with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overmix after adding eggs to prevent cracks. Chill at least 4 hours for clean slices. For a gluten-free version, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and butter substitute.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin swirl, cheesecake bars, easy dessert, Thanksgiving dessert

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