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Pumpkin Swirl Cheesecake Bars

Melt-in-Your-Mouth Pumpkin Swirl Cheesecake Bars Delight

Celebrate fall with these Pumpkin Swirl Cheesecake Bars, a delightful blend of cream cheese and pumpkin spice.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 9 sheets Honey Graham Crackers Substitute with digestive biscuits if needed.
  • 1/4 cup Unsalted Butter Melted.
  • 2 tablespoons Granulated Sugar
  • 1/4 teaspoon Salt
For the Filling
  • 16 ounces Brick-Style Cream Cheese Softened.
  • 1/2 cup Granulated Sugar Can substitute with granulated erythritol.
  • 1/4 cup Light Brown Sugar Can swap with brown sugar or coconut sugar.
  • 1/2 cup Sour Cream Greek yogurt works well as a substitute.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can enhance flavor.
  • 3 large Eggs Room temperature.
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling.
  • 2 teaspoons Pumpkin Spice Can use a homemade mix.
For the Optional Garnish
  • 1 cup Heavy Whipping Cream Substitute with coconut cream for dairy-free.
  • 2 tablespoons Powdered Sugar Can be left out or replaced.

Equipment

  • Food processor
  • mixing bowl
  • 8"x8" Baking Pan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease an 8”x8” baking pan.
  2. Line the bottom with parchment paper for easy removal. In a food processor, pulse honey graham crackers, granulated sugar, and salt until fine crumbs. Mix crumbs with melted butter and press firmly into the prepared pan.
  3. Bake for 12 minutes, then cool for 30 minutes.
  4. In a bowl, beat softened cream cheese until fluffy. Gradually add granulated sugar and light brown sugar. Mix in sour cream and vanilla extract until creamy. Add eggs one at a time. Reserve 1.5 cups of mixture, stir in pumpkin puree and pumpkin spice into the rest.
  5. Pour half the pumpkin batter over the crust, dollop half of the reserved batter on top. Repeat to create layers. Swirl batters together with a knife or toothpick.
  6. Bake for 50-55 minutes, until edges are set but the center jiggles slightly. Turn off the oven, leave bars inside for 20-30 minutes.
  7. Cool at room temperature for about 1 hour, then refrigerate for 4-6 hours before cutting into 16 squares.
  8. Serve with optional whipped cream.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for a smooth filling. For best results, chill bars properly before serving.

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