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Swirl Pumpkin Cheesecake Bars Recipe

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4.3 from 6 reviews

  • Author: Sara
  • Total Time: 5 hours 30 minutes
  • Yield: 16 servings

Description

These Swirl Pumpkin Cheesecake Bars combine a spiced gingersnap crust with a creamy, rich cheesecake layer and a luscious pumpkin swirl. Perfect for fall and holiday desserts, these bars offer a delightful marbling effect with warm autumn spices and a smooth, velvety texture.

Ingredients

Gingersnap Crust

  • 2 cups gingersnaps (finely ground)
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter (melted)

Pumpkin Swirl

  • ¾ cup pure pumpkin puree (canned)
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

Cheesecake Layer

  • 16 oz cream cheese (full fat, room temperature)
  • ¾ cup granulated sugar
  • 2 large eggs (room temperature, whisked)
  • ¼ cup sour cream (full fat, room temperature)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, allowing overhangs for easy removal, and lightly grease the pan so the parchment sticks.
  2. Make Gingersnap Crust: Using a food processor, pulverize gingersnaps until finely ground. Add kosher salt and melted butter, pulsing until moistened and combined. Press this mixture firmly into the bottom and sides of the prepared pan.
  3. Bake Crust: Bake the crust in the preheated oven for 8 minutes. Remove and let it cool on a wire rack.
  4. Reduce Oven Temperature: Lower the oven temperature to 315°F (157°C) while the crust cools.
  5. Prepare Pumpkin Mixture: In a bowl, combine pumpkin puree with ground cinnamon, nutmeg, ginger, and cloves. Mix until spices are fully incorporated.
  6. Make Cheesecake Batter: In a stand mixer with paddle attachment, beat cream cheese on low speed until smooth. Scrape sides down. Add sugar and beat until creamy. Gradually pour in whisked eggs while mixing on low speed, scraping down sides again. Then add sour cream and vanilla extract, mixing until just combined.
  7. Create Pumpkin Cheesecake Mixture: Mix about one-third of the cheesecake batter into the pumpkin mixture until blended.
  8. Assemble Layers: Alternate spooning the plain cheesecake batter and the pumpkin cheesecake mixture into the prepared pan, layering until all batter is used.
  9. Swirl the Mixtures: Use a butter knife to gently swirl the two batters together to create a marbled effect without over mixing.
  10. Bake Bars: Bake for 35-40 minutes, until the edges are set and matte, and the center jiggles slightly but is not sloshy. If needed, continue baking until just set.
  11. Cool Bars: Allow bars to cool on a wire rack for 1 hour, then chill uncovered in the refrigerator for at least 4 hours to fully set.
  12. Serve: Use the parchment paper overhangs to lift bars from the pan. Cut into 16 servings and serve chilled.

Notes

  • Using room temperature ingredients ensures a smooth, creamy batter without lumps.
  • Do not over swirl the pumpkin and cheesecake batters to maintain the marbled look.
  • Allow bars to chill thoroughly for clean, easy slicing.
  • Gingersnap crust can be made ahead and stored wrapped at room temperature.
  • If the bars are too jiggly after baking, bake in 5-minute increments until set.
  • Prep Time: 20 minutes
  • Cook Time: 48 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/swirl-pumpkin-cheesecake-bars-recipe/