The Best Pumpkin Swirl Cheesecake Bars cover

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The Best Pumpkin Swirl Cheesecake Bars

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Ingredients

Warning0 allergens identified

The Best Pumpkin Swirl Cheesecake Bars

Crust

8 graham cracker sheets or 1 cup of graham cracker crumbs

6 tablespoons salted buttermelted

¼ cup granulated sugar

Pumpkin Filling

¾ cup pumpkin pureeLibby's brand

2 tablespoons granulated sugar

1 tsp pumpkin pie spice

½ tsp cinnamon

1 tsp corn starch

1 egg yolkroom temperature

Cheesecake Filling

2 blocks cream cheesesoftened, 16 oz

½ cup granulated sugar

¼ cup sour creamroom temperature

½ tbsp lemon juice

1 tsp vanilla extract

½ tbsp cornstarch

⅛ tsp sea salt

2 eggsbeaten, room temperature

Preheat the oven to 325°F. Grease an 8×8 inch baking dish and line it with parchment. You should have enough parchment to cover the bottom of the dish with an overhang on 2 sides. This will help you lift the bars out after they’ve baked. Optional tip: secure the parchment overhang with metal binder clips.

Make the Crust

If you’re using graham cracker sheets, blitz them in a food processor until they’re fine crumbs. Alternatively, you can buy pre-made crumbs.

Mix the graham cracker crumbs with the sugar in a food processor or bowl. Mix in the melted butter until the mixture resembles coarse, wet sand.

Pour the mixture into the prepared baking dish and press down into an even layer. Bake for 8 to 10 minutes and set aside to cool.

Make the Pumpkin Filling

In a medium sized bowl, mix together the pumpkin puree, sugar, pumpkin pie spice, cinnamon, and cornstarch. Gently mix in the egg yolk until just combined.

Make the Cheesecake Filling

In a separate, large bowl, beat together the cream cheese and sugar with a hand mixer, then mix in the sour cream, lemon, vanilla, cornstarch and salt. Mix in the beaten eggs until just combined. Be careful not to overmix.

Combine the Cheesecake

Gently fold ¾ cups of the cheesecake filling into the bowl with the pumpkin filling.

Assemble the Cheesecake Bars

Assemble the cheesecake by alternating 3 to 4 tablespoon-sized scoops of regular cheesecake and pumpkin cheesecake onto the crust (you should have about 6 scoops of each mixture), until all the filling is used up. Use a knife to gently swirl the cheesecake flavors and make a marbled effect.

Bake the Bars

Tap the cheesecake against the counter a couple of times to get any bubbles out, then bake it for about 35 minutes, or until the cheesecake is mostly set with only a slight wobble in the middle.

Rest, Chill, and Serve

Remove the cheesecake from the oven and let it rest on the counter until it comes to room temperature, then chill it in the refrigerator for at least 3 hours or up to overnight for best results.

Slice the cheesecake into 16 squares (or cut them even smaller for bite-sized treats) and serve.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients for Smoothness 🌡️
Bring cream cheese, eggs, and sour cream to room temperature before mixing to ensure a lump-free, velvety cheesecake filling without overmixing.
Water Bath Prevention Technique 💧
Wrap your baking pan tightly with aluminum foil before placing in a water bath to prevent moisture from seeping into the graham cracker crust and creating a soggy base.
Strategic Swirl Creation 🌀
Drop pumpkin mixture in dollops across the plain cheesecake filling, then drag a thin knife through in one direction for beautiful, even swirls without over-blending the layers.
Cornstarch as Crack Prevention 🛡️
The dual cornstarch in this recipe stabilizes the filling and prevents cracking; ensure it's fully incorporated into the batter to create a tender, crack-free surface.
Gradual Cooling for Structure 🧊
Cool the bars in the oven with the door cracked open for 1 hour after baking, then refrigerate overnight, allowing the filling to set properly and develop the ideal cheesecake texture.