Swirled Pumpkin Cheesecake Bars
Swirled Pumpkin Cheesecake Bars are the ultimate fall dessert, blending creamy cheesecake with spiced pumpkin puree atop a buttery graham cracker crust. These easy-to-make bars feature beautiful swirls that not only please the eye but also delight the palate with their rich flavors. Perfect for entertaining or cozy nights in, they evoke the warmth and spirit of autumn in every bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar (for crust)
- ¾ cup granulated sugar (for filling)
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
- In a medium bowl, mix graham cracker crumbs, ½ cup sugar, and melted butter until combined. Press into the bottom of the prepared baking dish.
- In another bowl, beat cream cheese until smooth. Gradually add ¾ cup sugar, mixing well. Add eggs one at a time, then stir in vanilla and half of the pumpkin pie spice.
- Divide the cheesecake mixture in half; mix pumpkin puree and remaining spice into one half.
- Spoon dollops of both mixtures over the crust and swirl together using a knife.
- Bake for 30-35 minutes or until set but slightly jiggly in the center. Cool completely before refrigerating for at least two hours.
Nutrition
- Serving Size: 1 square (85g)
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: - For enhanced flavor, use fresh pumpkin puree instead of canned. - Swap graham crackers for Oreos for a chocolate twist. - Store in an airtight container; they last up to five days in the fridge.