Description
These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!
Ingredients
Graham Cracker Crust:
3 cups graham cracker crumbs
6 tablespoons granulated sugar
10 tablespoons melted butter
Pumpkin Layer:
1 can (15 oz) pumpkin puree, not pumpkin pie mix
3/4 cup heavy cream
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
Cheesecake Swirl:
8 oz cream cheese, softened
1 large egg
1 egg yolk
1/2 cup granulated sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper or foil.
2. In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
3. In a medium bowl, whisk together all ingredients for the pumpkin layer (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.
4. In a medium bowl, beat all ingredients for the cheesecake swirl (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.
5. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer.
6. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.
7. Bake for 37 to 42 minutes or until center is set.
8. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.
9. Slice into squares and serve.
Notes
Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 21g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg