Pumpkin Swirl Cheesecake Bars
User Reviews
5.0
3 reviews
Excellent
Pumpkin Swirl Cheesecake Bars
Report
This creamy Pumpkin Swirl Cheesecake bars recipe is the ultimate fall dessert. It's a wonderful, easy treat that combines simple ingredients of pumpkin purée, warm spices, and creamy cheesecake filling and makes a perfect Thanksgiving dessert or for any other special occasion.
Share:
Ingredients
- 1 ½ cups Graham cracker crumbs
- ½ cup butter 1 stick
- ¾ cup white sugar plus 2 tablespoons, divided
- ¼ cup brown sugar plus 2 tablespoons, divided
- 1 cup pumpkin puree
- 1 ½ teaspoon pumpkin pie spice
- 24 ounces cream cheese softened
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Add to Shopping List
Instructions
- Preheat oven to 325° F.
- Line an 8 inch square baking dish with parchment paper and set aside.
Make the crust
- In a small microwave safe bowl, add the butter and heat for 30 seconds then stir and heat for another 30 seconds until melted.
- In a medium bowl, add the graham cracker crumbs, melted butter, 2 tablespoons white sugar and 2 tablespoons brown sugar and mix until combined thoroughly and resembles wet sand.
- Add the mixture to the prepared baking dish and press down in an even layer.
- In a large mixing bowl, add the softened cream cheese and the remaining white and brown sugar and blend with an electric hand mixer on medium high speed until combined.
- Add the sour cream and vanilla extract and blend.
- Add in the eggs, one at a time, blending them in between each on is added.
- Remove 1 ½ cups of the cheesecake mixture and add to a medium bowl. (set the remaining mix aside)
- Add the pumpkin puree and pumpkin pie spice to this removed mixture and combine well.
- Alternate spooning the different cheesecake flavors over the crust in a checkerboard pattern.
- Then use a toothpick or fork to swirl the cheesecake sections together.
- Place in the preheated oven and bake 45-50 minutes.
- Allow the cheesecake to cool completely and then chill in the refrigerator for at least 5 hours.
Notes
- Instead of a graham cracker crust swap with gingersnap cookies for a gingersnap crust, Golden Oreo crust, or even an Oreo cookie crust.
- Mix in white chocolate chips, semisweet chocolate chips, etc.
- Create a crunchy pecan streusel to sprinkle on top. You can mix pecans with some brown sugar, a little melted butter cinnamon, or even pumpkin spice.
- Swirl in some Nutella with a butter knife.
- Once the bars are cooled you can drizzle with some caramel sauce.
- If you want a gluten-free dessert, use gluten-free graham crackers to make the crust gluten-free.
- Use vegan cream cheese, flax eggs, and vegan butter for a vegan option. The texture of the dessert will vary a bit with the switching of ingredients.
- Make mini cheesecakes using a muffin pan, and cupcake liners, and bake for less time. Just press the mixture of crust in and then add batter and bake the pumpkin pie cheesecake bites for around 20-30 minutes.
Nutrition Information
Show Details
Serving
1bar
Calories
450kcal
(23%)
Carbohydrates
43g
(14%)
Protein
10g
(20%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
137mg
(46%)
Sodium
476mg
(20%)
Potassium
321mg
(9%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
5140IU
(103%)
Vitamin C
1mg
(1%)
Calcium
163mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9bars
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 450kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 137mg | 46% |
| Sodium | 476mg | 20% |
| Potassium | 321mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 5140IU | 103% |
| Vitamin C | 1mg | 1% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
