Description
Indulge in the perfect fall treat with these irresistible Swirled Pumpkin Cheesecake Bars. Learn how to make this delicious dessert today!
Ingredients
Scale
- 8 whole graham crackers, broken into 1-inch pieces (200 g)
- 4 tablespoons (60 ml) vegetable oil, melted
- 1 tablespoon (15 ml) sugar
- 1 pound (two 8-ounce bars) cream cheese, room temperature (450 g)
- 3/4 cups sugar (150 g)
- 1 tablespoon all-purpose flour (8 g)
- Pinch of salt
- 1 teaspoon (5 ml) vanilla extract
- 2 large eggs, room temperature
- 1/2 cup + 2 tablespoons solid-pack pumpkin puree (150 g)
- 1/2 teaspoon ground cinnamon (1.5 g)
- 1/4 teaspoon ground allspice (0.5 g)
- 1/4 teaspoon ground ginger (0.5 g)
Instructions
- Prepare the baking dish by lining the base of an 11-by-7-inch pan with parchment paper and preheat the oven to 350 degrees F.
- For the crust, blend the graham crackers in a food processor until they become fine crumbs, which should take about 15 seconds. Mix in the sugar and melted vegetable oil, pulsing about five times until well combined. Evenly distribute this mixture in the lined pan, pressing it firmly into the bottom.
- Bake the crust for roughly 10 minutes until it solidifies. Once done, move the pan to a wire rack and let it cool completely.
- Lower the oven’s heat to 325 degrees F.
- To make the cheesecake layer, use an electric mixer at medium speed to whip the cream cheese and sugar until the mixture is light and creamy, which should take around 3 minutes. Blend in the flour, salt, and vanilla extract until everything is well mixed. Add the eggs one at a time, mixing just until they are fully incorporated. Set this mixture aside.
- In a separate bowl, combine the pumpkin puree with cinnamon, allspice, and ginger. Stir in 3/4 cups of the cream cheese mixture until everything is well blended.
- To put together the cheesecake bars, spread 1 cup of the cream cheese mixture over the cooled crust in a thin layer. Alternate dropping 1/4-cup amounts of both the pumpkin mixture and the remaining cream cheese mixture in the pan to create a checkerboard pattern. Use a wooden skewer or toothpick to swirl the mixtures together, forming a marbled effect.
- Bake the assembled cheesecake for 45-50 minutes or until it is set. Once baked, transfer the pan to a wire rack to cool completely. Chill in the refrigerator for 2-3 hours. Lift the cheesecake out of the pan using the parchment paper, cut it into bars, and serve.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Fat: 18g
- Protein: 4g
Keywords: american, dessert, homemade
