Pumpkin Cheesecake Bars
These swirled pumpkin cheesecake bars feature a creamy blend of vanilla and pumpkin cheesecake batters layered over a gingersnap crust. Bursting with warm pumpkin pie spice, the tangy cheesecake filling delivers all the flavor of traditional cheesecake, but in a fraction of the time!
Servings: 16
Calories: 254kcal
Equipment
- Food processor or high speed blender
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Gingersnap Crust
- 2 cup gingersnaps finely ground
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter melted
Pumpkin Swirl
- ¾ cup pure pumpkin puree canned
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Cheesecake Layer
- 16 oz cream cheese (full fat) room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature, whisked
- ¼ cup sour cream (full fat) room temperature
- 1 teaspoon vanilla
Instructions
Gingersnap Crust
- Preheat the oven to 350℉/177℃ and line an 8x8" baking pan with parchment paper overhangs so you can easily remove the bars after baking. It helps to lightly grease the pan first so the parchment sticks.
- Using a food processor, pulverize the gingersnaps until finely ground. Add the salt and melted butter and pulse until combined and moistened.2 cup gingersnaps, 6 tablespoons unsalted butter, ¼ teaspoon kosher salt
- Press the mixture into the bottom of the pan, taking care to press it into the sides and corners.
- Bake the crust for 8 minutes and allow to cool on a wire rack.
Pumpkin Swirl
- Reduce the oven to 315℉. While the crust is cooling, mix together the pumpkin and spices in a bowl.¾ cup pure pumpkin puree, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, ⅛ teaspoon ground cloves
Cheesecake Layer
- In a stand mixer fixed with the paddle attachment, mix the cream cheese on low speed to break it down then scrape down the sides.16 oz cream cheese (full fat)
- Add the sugar and mix on low speed until creamy, then scrape down the sides again.¾ cup granulated sugar
- Drizzle in the whisked eggs on low until incorporated. Scrape down the sides of the bowl again, then add in the sour cream and vanilla and mix on low until it's just incorporated.2 large eggs, ¼ cup sour cream (full fat), 1 teaspoon vanilla
Assembly
- Add ⅓ of the cheesecake batter to the pumpkin and mix it until combined. Alternate adding the vanilla batter and pumpkin batter to the prepared pan until both batters are used up.
- Using a butter knife, swirl the pumpkin and cheesecake mixtures together to create a marbling effect. Don't over swirl!
- Bake the bars for 35-40 minutes, or until the cheesecake is set and matte on the edges but still jiggles in the center. If the center looks sloshy in any way, continue baking.
- Cool on a wire rack for 1 hour, then transfer to the fridge to cool for at least 4 hours, uncovered. Remove the bars from the pan using the parchment paper slings, cut into slices, and serve!
Video
Notes
Store uncovered in the fridge for up to 5 days.
It's very important to use room temperature ingredients for cheesecake layer or else they won’t combine properly and you'll have a lumpy batter.
Run a knife under hot water and wipe off completely before each cut to get very clean cuts.
Nutrition
Calories: 254kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 216mg | Potassium: 127mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2382IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
