Description
Delicious pumpkin cheesecake bars with a creamy swirl, perfect for autumn gatherings and cozy evenings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 ½ cups cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream (optional for extra creaminess)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- For the crust, combine graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Press firmly into the bottom of the baking dish and bake for 10 minutes until golden. Set aside.
- For the pumpkin filling, beat the cream cheese until smooth, then mix in pumpkin puree, sugar, eggs, vanilla, spices, and salt until well combined.
- For the cheesecake filling, beat cream cheese with sugar until creamy. Add eggs, vanilla, and sour cream (if using) and mix until smooth.
- Pour half the pumpkin mixture over the cooled crust, dollop half of the cheesecake filling, and swirl together. Repeat with remaining mixtures, ensuring not to over-mix.
- Bake for 30-35 minutes until the center is set but slightly wobbly. Let cool completely, then chill in the refrigerator for at least three hours.
Notes
You can swap gluten-free graham crackers for a gluten-free version or use vegan cream cheese for a dairy-free treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg