Yield: 15 bars
Pumpkin Cheesecake Bars Recipe
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
- ¾ cup heavy cream
- 2 large eggs
- ¾ 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
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
Graham Cracker Crust:
- In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
Pumpkin Layer:
- In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.
Cheesecake Swirl:
- In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.
- Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. 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.
- Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.
- Slice into squares and serve.
Notes
Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week.
Nutrition
Serving: 1bar, Calories: 338kcal, Carbohydrates: 36g, Protein: 4g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Cholesterol: 99mg, Sodium: 204mg, Fiber: 1g, Sugar: 27g