5 from 10 votes
Marbled Pumpkin Cheesecake Bars
These Marbled Pumpkin Cheesecake Bars feature a chocolate wafer crust topped with a creamy cheesecake layer swirled with spiced pumpkin filling. The smooth cheesecake and autumnal pumpkin create a flavor contrast enhanced by vanilla and warm spices. Baking at a low temperature ensures a silky texture and gentle marbling effect, making these bars a cozy and indulgent dessert option for seasonal menus.
Prep Time
20 mins
Cook Time
30 mins
Chill Time
1 hr
Total Time
1 hr 50 mins
Servings:
12
Calories:
427 kcal
Course:
Dessert
Cuisine:
Greek, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 427
% 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.