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Several slices of marbled pumpkin cheesecake bars on a serving board.

Swirled Pumpkin Cheesecake Bars

  • Author: Taming of the Spoon
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes (plus chilling time)
  • Yield: 1 (11x7 inch) baking dish 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These pumpkin bars have swirls of pumpkin and cheesecake and a buttery graham cracker crust.


Scale

Ingredients

For the crust

  • 8 whole graham crackers, broken into 1-inch pieces
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon sugar

For the filling

  • 1 pound (two 8-ounce bars) cream cheese, room temperature
  • 3/4 cups sugar
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup + 2 tablespoons solid-pack pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground ginger

Instructions

For the crust

  1. Prep pan: Preheat oven to 350 degrees F. Line the bottom of a 11-by-7-inch baking dish with parchment paper.
  2. Make crust: Process graham crackers in a food processor to fine crumbs, about 15 seconds. Add sugar and butter and pulse until combined, about 5 pulses. Sprinkle mixture into prepared pan and press into an even layer on bottom of pan.
  3. Bake Crust: Bake crust until set, about 10 minutes. Transfer pan to wire rack to cool completely.

For the filling

  1. Prep oven: Reduce oven temperature to 325 degrees F.
  2. Cheesecake filling: With an electric mixer on medium speed, beat cream cheese and sugar until fluffy and smooth, about 3 minutes. Add flour, salt, and vanilla; beat until combined. Add eggs, 1 at a time, beating after each addition until just combined. Set aside.
  3. Pumpkin filling: In another bowl, stir together pumpkin puree, cinnamon, nutmeg, and ginger. Add 3/4 cups of the cream cheese mixture to the pumpkin mixture and stir together until fully incorporated.
  4. Assemble: To assemble the cheesecake, spread 1 cup of the cream cheese mixture into a thin layer on top of the baked crust. Drop 1/4-cup dollops of the pumpkin mixture and the cream cheese mixture in the pan, alternating the two to create a checkerboard pattern. With a wooden skewer or toothpick, swirl the pumpkin filling and the cream cheese filling to create a marbling pattern.
  5. Bake: Bake until cheesecake is set, 45-50 minutes. Transfer pan to a wire rack and let cool completely. Refrigerate until chilled, 2-3 hours. Using parchment paper overhang, lift cheesecake out of pan. Cut into bars and serve.

Keywords: pumpkin bars, marbled pumpkin bars, copycat Starbucks pumpkin cheesecake bars