Marbled Pumpkin Cheesecake Bars
User Reviews
5
Marbled Pumpkin Cheesecake Bars
Description
The Marbled Pumpkin Cheesecake Bars begin with a chocolate crust made from finely ground chocolate wafer cookies mixed with melted butter and cinnamon, pressed firmly into a pan. The cheesecake filling combines cream cheese, sour cream, sugar, eggs, flour, milk, vanilla, and lemon zest to produce a rich and lightly tangy base. A separate pumpkin mixture with puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt is then gently swirled into part of the cheesecake batter.
Baked gradually at 250°F, this combination yields bars with a dense yet creamy texture and a marbled appearance from the gentle swirls. The chocolate crust adds a contrasting crunch and deep cocoa flavor underneath the smooth top layers. The careful swirling ensures the marbled effect without mixing the layers completely.
These bars are well suited for fall gatherings or any time a dessert with warm spice and cheesecake richness is desired. They can be cut into squares and served chilled or at room temperature.
For best results, avoid overbaking to prevent cracking and preserve a silky filling. Pressing the crust firmly and chilling it before adding the filling helps maintain structural integrity. Use a toothpick near the surface to swirl the pumpkin filling without disturbing the crust layer beneath.
Ingredients
chocolate crust
- 12 ounces chocolate wafer cookies finely ground
- 1/2 cup unsalted butter 1 stick, melted and cooled
- 1/2 teaspoon cinnamon
cheesecake filling
- 16 ounces cream cheese softened
- ¾ cup sugar
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- 3 egg
- 2 tablespoons milk whole
- 1 teaspoon vanilla extract
- lemon zest of 1
pumpkin filling
- 1 cup pumpkin puree
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
Instructions
crust
- Pour wafers and cinnamon into a bowl. Stir in melted butter until fully incorporated.
- Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.
cheesecake filling
- Place cream cheese and sugar in the bowl of a stand mixer and beat together with paddle attachment (you can also use an electric hand mixer).
- Add egg, one at a time, beating after each addition.
- Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and zest until fully incorporated. Set mixture aside.
pumpkin filling
- Place all ingredients into a bowl and stir together until fully combined.
- Add 1 cup of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.
assemble
- Preheat oven to 250˚F.
- Pour cheesecake filling over the chocolate crust.
- Dollop spoonfuls of pumpkin filling all over the top of the cheesecake filling.
- Using a toothpick or two, gently dip ¼ inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want.
- before placing in the oven and baking for 25 to 35 minutes or until the center is still loose and wobbly.
- Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour.
- Run a small knife along the edges of the cheesecake that touch the pan directly, then carefully take the sides of parchment and lift the cheesecake from the pan. Cut into small bars and serve.
Notes
- Do not overbake to keep the filling silky smooth and avoid cracks on the surface.
- Press the crust firmly into the pan and refrigerate before adding the filling to prevent crumbling.
- Use Nabisco Chocolate Wafers for the crust or substitute with Oreos with the creme removed.
- When swirling pumpkin filling, drag the toothpick near the surface only to create a marble pattern without disturbing the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 462mg | 19% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 4019IU | 80% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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