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- 16 oz cream cheese, softened - 1/2 cup sugar - 1 cup pumpkin puree These three staples form the heart of your pumpkin cheesecake swirl bars. Cream cheese gives a rich, creamy texture. Sugar adds sweetness to balance the flavors. Pumpkin puree brings that classic fall taste we all love. - 1 cup graham cracker crumbs - 1/4 cup sugar - 1/2 cup unsalted butter, melted This crust is simple yet delicious. The graham cracker crumbs add a nice crunch. Sugar sweetens the crust, while melted butter helps hold it together. Pressing it into the pan gives a solid base for the creamy layers. - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 teaspoon salt These spices create a warm flavor profile. Cinnamon is a must for that cozy fall vibe. Nutmeg and ginger add depth and warmth. A pinch of salt enhances all the flavors and balances the sweetness. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease a 9x9-inch baking pan or line it with parchment paper. This makes removing the bars easy later. In a medium bowl, combine 1 cup of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted unsalted butter. Mix until all crumbs are moist. Then, press the mixture evenly into the bottom of your prepared pan. This will be the base of your bars. In a large mixing bowl, beat 16 oz of softened cream cheese with 1/2 cup of sugar. Use an electric mixer until it is smooth and creamy. Next, add two large eggs one at a time. Mix well after each addition. Finally, stir in 1 teaspoon of vanilla extract until fully combined. In another bowl, mix 1 cup of pumpkin puree with 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/4 teaspoon of salt. Blend well until there are no lumps. Pour half of the cream cheese mixture over the crust in the baking pan. Spread it evenly. Then, add the pumpkin mixture on top of the cream cheese layer. Spread it gently. Dollop the remaining cream cheese mixture over the pumpkin layer. Use a knife to swirl the two mixtures together. This creates a lovely marbled effect. Bake in your preheated oven for 35 to 40 minutes. The edges should be set, while the center remains slightly jiggly. Remove it from the oven and let it cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours. This helps the bars firm up nicely before cutting into squares. To create a stunning marble effect, you want to be gentle. After you pour the pumpkin mixture, drop dollops of the cream cheese mix on top. Then, use a knife or a toothpick to swirl them together. Make sure you don’t mix too much. You want to see both colors clearly. A gentle hand makes a big difference here! Watch for signs of doneness. The edges should look set, while the center should jiggle slightly. If the center is too firm, you might overbake. Common mistakes include not mixing well or baking in a too-hot oven. Always check your oven’s true temperature with an oven thermometer. For a lovely finish, serve the bars cold. Top each piece with a dollop of whipped cream and a sprinkle of cinnamon. This adds both flavor and flair! You can also add chopped pecans or walnuts for extra crunch. Make sure to cut the bars neatly for a clean look. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature for a smooth and creamy filling. Cold cream cheese can lead to lumps in your cheesecake mixture. Perfect the Swirl: When swirling the cream cheese and pumpkin mixtures, use a knife or a skewer to gently create a marbled effect without overmixing. This will keep distinct layers visible. Chill for Best Results: Allow the bars to chill in the refrigerator for at least 2 hours before cutting. This helps the bars set properly and enhances the flavors. Customize Your Spices: Feel free to adjust the spices in the pumpkin mixture to suit your taste. Adding a pinch of allspice or cloves can give an extra depth of flavor. {{image_2}} You can change the flavors to make these bars even better. Adding chocolate can give a rich twist. Just mix in some chocolate chips with the cream cheese layer. You can also add different spices to boost the taste. Try using allspice or cardamom for a unique touch. Adjust the spice based on your taste. This way, you keep the bars exciting and new. If you need gluten-free bars, use gluten-free graham cracker crumbs. They work just as well as regular ones. For a vegan twist, substitute cream cheese with a plant-based version. You can also use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. These swaps let everyone enjoy this treat without worry. You can easily change the batch size to fit your needs. If you want smaller bars, use a 9x13-inch pan. This will give you thinner bars, perfect for a snack. For larger servings, double the recipe and bake in a 12x18-inch pan. Just watch the baking time. Larger bars may need a few extra minutes in the oven. Adjust your baking time based on how thick the bars are, and enjoy! To keep your pumpkin cheesecake swirl bars fresh, store them in the fridge. Place the bars in an airtight container. If you do not have one, cover the dish with plastic wrap. This will help prevent them from drying out. Make sure to refrigerate them within two hours after baking. This keeps them safe to eat and maintains their creamy texture. Freezing your pumpkin cheesecake swirl bars is easy. First, let them cool completely. Then, cut the bars into individual pieces. Wrap each piece tightly in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped bars in a freezer-safe container or bag. When you want to enjoy them, take them out and thaw in the fridge overnight. This method keeps their taste and texture intact. In the fridge, pumpkin cheesecake swirl bars last for about five days. If you freeze them, they can stay good for up to three months. Just remember to label your container with the date. This helps you keep track of freshness. Enjoy these delightful bars at any time, knowing they stay tasty and safe to eat! Yes, you can make these bars ahead of time. They taste even better after chilling. Just bake them, cool, and refrigerate. This helps the flavors blend well. You can make them a day or two in advance. Just remember to let them chill for at least two hours. This gives the best texture. Sure, you can substitute some ingredients. For a gluten-free option, use gluten-free graham cracker crumbs. You can also swap cream cheese for a dairy-free cream cheese. If you don't have pumpkin spice, mix cinnamon, nutmeg, and ginger. Just keep the ratios similar for the best taste. Experimenting can lead to new favorites! To cut the bars neatly, use a sharp knife. First, make sure the bars are very cold. This keeps them firm and easy to slice. You can dip the knife in hot water for clean cuts. Wipe the knife with a towel after each cut. This helps keep the edges neat and pretty. Store leftovers in an airtight container. Keep them in the fridge for up to five days. If you want to save them longer, freeze them. Wrap each bar in plastic wrap and place them in a freezer bag. This way, they stay fresh for up to three months. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Roast the pumpkin until soft, then blend until smooth. This adds a fresh taste to your bars. However, canned pumpkin is convenient and works great too. Both options yield delicious results! This article covered how to make delicious Pumpkin Cheesecake Swirl Bars. You learned about key ingredients like cream cheese and pumpkin puree, plus the right spices for flavor. I shared step-by-step instructions, tips for perfecting your swirl, and ways to adjust the recipe to fit your needs. Incorporating these tips will help you create a dessert that's both beautiful and tasty. Enjoy making these bars and impress your friends and family with your baking skills!

Pumpkin Cheesecake Swirl Bars

Delicious bars combining pumpkin and cheesecake flavors with a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until all crumbs are moistened. Press the mixture evenly into the bottom of the prepared baking pan to form a crust.
  • In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until fully combined.
  • In another bowl, mix the pumpkin puree, cinnamon, nutmeg, ginger, and salt until well blended.
  • Pour half of the cream cheese mixture over the crust in the baking pan, spreading it evenly.
  • Add the pumpkin mixture on top of the cream cheese layer and spread it out gently.
  • Pour the remaining cream cheese mixture over the pumpkin layer in dollops. Use a knife to swirl the two mixtures together, creating a marbled effect.
  • Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely in the pan on a wire rack.
  • Once cooled, refrigerate for at least 2 hours before cutting into bars for best texture.

Notes

Serve chilled with whipped cream and a sprinkle of cinnamon.
Keyword bars, cheesecake, dessert, pumpkin