Description
Swirled Pumpkin Cheesecake Bars offer a delightful combination of creamy pumpkin and cheesecake flavors, all set on a buttery graham cracker crust—perfect for fall gatherings or cozy nights.
Ingredients
Scale
- 1 and ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup pumpkin puree
- 16 oz cream cheese, softened
- 1 cup sugar (½ cup granulated, ½ cup brown sugar)
- 3 large eggs
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a mixing bowl, combine graham cracker crumbs and melted butter until fully moistened. Press firmly into the bottom of the prepared baking dish.
- In another bowl, whisk together pumpkin puree, one egg, cinnamon, and half of the sugars until smooth.
- In a large mixing bowl, beat cream cheese until fluffy. Gradually add remaining eggs and sugars until well combined and creamy.
- Pour half of the cheesecake batter over the crust first. Spoon dollops of pumpkin filling on top followed by more cheesecake batter. Use a knife to gently swirl them together without overmixing.
- Bake for about 35-40 minutes until set but slightly jiggly in the center. Let cool before chilling in the fridge for at least two hours.
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For extra flavor, consider incorporating nutmeg or cloves into the filling. These bars can be frozen for up to three months; wrap each square tightly before freezing.