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A cozy fall dessert combining spiced pumpkin pie filling with a tangy cream cheese swirl atop a buttery graham cracker crust, baked and chilled into rich, creamy bars.

Ingredients

Scale
  • 3 cups graham cracker crumbs
  • 6 tablespoons granulated sugar (for crust)
  • 10 tablespoons melted butter (for crust)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
  • 3/4 cup heavy cream
  • 2 large eggs (pumpkin layer)
  • 3/4 cup granulated sugar (pumpkin layer)
  • 1 teaspoon vanilla extract (pumpkin layer)
  • 2 teaspoons pumpkin pie spice
  • 8 oz cream cheese, softened
  • 1 large egg (cheesecake layer)
  • 1 egg yolk (cheesecake layer)
  • 1/2 cup granulated sugar (cheesecake layer)
  • 1 teaspoon vanilla extract (cheesecake layer)

Instructions

  1. Preheat oven to 3506F (1756C) and line a 9d713-inch pan with parchment paper or foil, leaving an overhang.
  2. Allow cream cheese to soften and eggs to come to room temperature (about 30 minutes).
  3. Mix graham cracker crumbs, 6 tablespoons granulated sugar, and melted butter until crumbly.
  4. Press crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  5. Whisk pumpkin puree, heavy cream, 2 eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla, and pumpkin pie spice until smooth.
  6. Pour pumpkin mixture over crust and spread evenly.
  7. Beat softened cream cheese, 1 egg, 1 egg yolk, 1/2 cup granulated sugar, and 1 teaspoon vanilla with an electric mixer on medium speed until silky smooth.
  8. Drop spoonfuls of cheesecake mixture over pumpkin layer, then gently swirl with a knife to create a marbled pattern without disturbing crust.
  9. Bake 37-42 minutes until edges are set and center has a slight wobble.
  10. Cool bars on wire rack for about 30 minutes, then chill in refrigerator for at least 2 hours to set.
  11. Use parchment or foil overhang to lift bars from pan; slice into about 15 squares and serve chilled.

Notes

Use room temperature eggs for smooth blending., Softened cream cheese prevents lumps in the swirl., Cool bars at room temperature before chilling to avoid a gooey mess when cutting., Bars can be made a day or two ahead and stored tightly covered in the refrigerator., For a twist, substitute gingersnap crumbs for graham cracker crust or use light brown sugar instead of granulated sugar in pumpkin layer., Add cocoa powder to cheesecake batter for a chocolate variation., Serve bars with a swirl of whipped cream with cinnamon or nutmeg for extra spice., Store refrigerated leftovers in airtight container up to 1 week, or freeze tightly wrapped up to 3 months.

Nutrition

Find it online: https://margorecipes.com/swirled-pumpkin-cheesecake-bars-a-must-try-fall-dessert/