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Creamy Pumpkin Cheesecake Swirl Bars

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These creamy pumpkin cheesecake swirl bars with a cinnamon graham crust offer a rich, cozy fall dessert that’s quick and easy to make, perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 16 ounces (450 g) cream cheese, softened
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Crush graham crackers into fine crumbs using a food processor or rolling pin. In a bowl, mix crumbs with sugar and cinnamon.
  3. Pour melted butter over the crumbs and stir until evenly combined and crumbly but holds together when pressed.
  4. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and fragrant. Remove and let cool slightly.
  5. In a large bowl, beat softened cream cheese until smooth and creamy (about 2 minutes). Add sugar and continue beating until well combined.
  6. Beat in eggs one at a time, then stir in vanilla extract.
  7. Mix in pumpkin puree, cinnamon, nutmeg, ginger, and salt. Beat until fully incorporated and smooth, avoiding overmixing.
  8. Pour about two-thirds of the pumpkin cheesecake filling over the cooled crust and spread evenly.
  9. Dollop the remaining filling on top in spoonfuls.
  10. Use a butter knife or skewer to gently swirl the top layer into the bottom layer, creating a marbled pattern.
  11. Bake for 35-40 minutes until edges are set but the center has a slight jiggle.
  12. Let the bars cool completely on a wire rack, then refrigerate for at least 3 hours or overnight to firm up and develop flavor.
  13. Use the parchment overhang to lift the bars out of the pan. Cut into 9-12 squares with a sharp knife warmed between cuts.

Notes

Use room temperature cream cheese and eggs for smooth texture. Press crust firmly to avoid sogginess. Swirl gently to maintain marbled effect. Avoid overbaking to prevent cracks and dryness. Chill bars overnight for best flavor and firmness. For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free crumbs. For dairy-free, use vegan cream cheese and coconut oil.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, creamy pumpkin bars, cinnamon graham crust, easy pumpkin recipe, homemade fall dessert

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