Swirled Pumpkin Cheese Cake Bars

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Pumpkin Cheesecake Bars stacked on top of each other.





Swirled Pumpkin Cheesecake Bars Ingredients in bowls.



Swirled Pumpkin Cheesecake Bars in a baking pan before baking.



Stacked pumpkin cheesecake bars on a plate.


Pumpkin Cheesecake Bar recipe sliced into squares on parchment paper.

INGREDIENTS
GRAHAM CRACKER CRUST:

  • 3 cups graham cracker crumbs
  • 6 tablespoons granulated sugar
  • 10 tablespoons melted butter

PUMPKIN LAYER:

  • 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
  • 3/4 cup heavy cream
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

CHEESECAKE SWIRL:

  • 8 oz cream cheese, softened
  • 1 large egg
  • 1 egg yolk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
  2. Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
  3. Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.
  4. Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed. 

  5. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.
  6. Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.
  7. Slice into squares and serve.

NOTES
Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week.