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Easy Pumpkin Swirl Cheesecake Bars with Cream Cheese Frosting
These easy pumpkin swirl cheesecake bars combine a buttery cinnamon graham cracker crust, a rich cheesecake filling, and a spiced pumpkin mixture swirled together into one delicious dessert.
👥 20 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 25 min🔥 Cook: 40 min👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
📝 Preparation Steps
1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang, and spray with nonstick spray. Combine graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of the pan.
2
In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, flour, and salt. Set aside.
pumpkin pie spice2 teaspoons½ cups cinnamon graham cracker crumbs2ground cinnamon2 teaspoons
3
In a separate large bowl, beat the room temperature cream cheese and sugar with an electric mixer until smooth and creamy, about ⏱️ 3-4 minutes. Mix in the sour cream and vanilla. Add eggs one at a time, mixing on low speed just until combined.
large eggs, at room temperature3
4
Scoop about 1 1/2 cups of the plain cheesecake mixture into the pumpkin bowl and whisk until smooth.
5
Alternate dropping spoonfuls of the plain cheesecake batter and the pumpkin cheesecake batter into the pan over the crust. Use a toothpick or knife to gently drag through the batters to create swirls.
6
Bake for about ⏱️ 40 minutes, until the top looks set. Let the bars cool completely in the pan for about ⏱️ 1 hour, then refrigerate for at least ⏱️ 2 hours to set fully.
7
Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve cold.
Nutrition Facts
calories
310 calories
fat Content
19g fat
serving Size
1 bar
fiber Content
1g fiber
sugar Content
24g sugar
sodium Content
210mg sodium
protein Content
5g protein
carbohydrate Content
30g carbs
saturated Fat Content
11g saturated fat
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