Pumpkin Swirl Cheesecake Bars
Creamy, dense New York style cheesecake is swirled with a spiced pumpkin mixture and baked on a gingersnap base. Quicker and easier than normal cheesecake, these Pumpkin Swirl Cheesecake Bars are the perfect fall treat.
Servings: 9
Calories: 455kcal
Equipment
- Food processor or high speed blender
- 8x8 inch pan
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Gingersnap Crust
- 2 cup ginger snaps finely ground (230g)
- 2 tablespoons granulated sugar 25g
- 6 tablespoons unsalted butter melted (85g)
- ⅛ teaspoon kosher salt
Pumpkin Swirl
- ½ cup canned pumpkin 113g
- 1 tablespoons light brown sugar 13g
- 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 150g
- ¼ cup sour cream (full fat) room temperature (60g)
- 2 large eggs room temperature
- 1 teaspoon vanilla paste or extract
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 granulated sugar, salt, and melted butter and pulse until combined and moistened.
- 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
- While the crust is cooling, mix the pumpkin and spices in a bowl and transfer to a piping bag or ziptop bag.
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.
- Add the sugar and mix on low speed until creamy, then scrape down the sides again.
- Add one egg and mix on low until incorporated, then add the second egg and mix. 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.
Assembly
- Pour the cream cheese mixture onto the cooled crust and spread evenly, then drizzle the pumpkin mixture over the top of the cheesecake layer. Using a butter knife, swirl the pumpkin through the cheesecake mixture to create a marbling effect.
- Bake the bars for 35-40 minutes, or until the cheesecake is set 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 3 hours, uncovered. Remove the bars from the pan using the parchment paper slings, cut into 9 slices, and serve!
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.
Don't increase your mixer speed past medium low. Incorporating too much air can make your cheesecake crack.
Run a knife under hot water and wipe off completely before each cut to get very clean cuts.
Nutrition
Calories: 455kcal | Carbohydrates: 44g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 341mg | Potassium: 213mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3122IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg