Pumpkin Cheesecake Bars Swirl (Printer-Friendly)
Pumpkin bars with cheesecake swirl, rich autumn flavors on graham crust. Make ahead, chill, slice, and serve.
# What You’ll Need to Cook:
→ Graham Cracker Crust
01 -
200 g graham cracker crumbs
02 -
100 g unsalted butter, melted
→ Pumpkin Layer
03 -
425 g pumpkin puree
04 -
120 ml heavy cream
05 -
100 g granulated sugar
06 -
2 large eggs, room temperature
07 -
2 teaspoons pumpkin pie spice
08 -
0.5 teaspoon vanilla extract
09 -
0.25 teaspoon salt
→ Cheesecake Swirl
10 -
225 g cream cheese, softened
11 -
65 g granulated sugar
12 -
1 large egg, room temperature
13 -
0.5 teaspoon vanilla extract
# Steps to Prepare:
01 -
Grease a 23x33 cm (9x13 inch) baking tin and line with parchment paper for easy removal.
02 -
Combine graham cracker crumbs with melted butter. Mix until evenly moistened, then press firmly into the bottom of the prepared pan to form an even layer.
03 -
Whisk together pumpkin puree, heavy cream, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt in a large bowl until smooth.
04 -
Beat softened cream cheese with sugar until smooth. Add the egg and vanilla extract, mixing until fully combined and creamy.
05 -
Pour pumpkin mixture over the crust and spread evenly. Spoon the cheesecake mixture in dollops over the pumpkin layer, then use a knife to swirl gently for a marbled effect.
06 -
Bake in a preheated oven at 175°C for 38-42 minutes, until the centre is just set. Remove from oven and let cool at room temperature for 30 minutes.
07 -
Refrigerate the bars for at least 2 hours before slicing. For best results, chill covered overnight. Cut into squares to serve.
# Extra Cooking Tips:
01 -
Use room temperature eggs and cream cheese for smooth mixing and a velvety texture.
02 -
Allow bars to cool completely before chilling to prevent condensation.
03 -
For easy removal, lift bars from the pan using the parchment paper overhang.
04 -
Store covered in the refrigerator for up to one week or freeze for up to three months.