Description
These pumpkin swirl cheesecake bars combine a creamy cheesecake layer with a spiced pumpkin swirl on a buttery graham cracker crust. Easy to make and perfect for fall.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan. Bake for 10 minutes. Let cool.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla. Mix well.
- In a separate bowl, mix pumpkin puree, pumpkin pie spice, and brown sugar.
- Pour half the cheesecake batter over the crust. Drop spoonfuls of pumpkin mixture on top. Add remaining cheesecake batter. Swirl with a knife.
- Bake for 35-40 minutes until edges are set but center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours.
- Cut into bars and serve.
Notes
- Use full-fat cream cheese for best texture.
- Let bars chill overnight for cleaner slices.
- Store in an airtight container in the fridge up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg