These swirled Pumpkin Cheesecake Bars combine creamy cheesecake with spiced pumpkin on a buttery graham cracker crust—perfect for autumn desserts.
Crust:
15 whole rectangular graham crackers
1/4 cup granulated sugar
8 tablespoons unsalted butter, melted
Filling:
1-1/4 cups pumpkin puree
1-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons ground cinnamon
1 tablespoon all purpose flour
3 8-oz packages full-fat cream cheese, room temperature
1-2/3 cups granulated sugar
1-1/2 teaspoons pure vanilla extract
1/2 cup full-fat sour cream
1/8 teaspoon salt
3 large eggs, room temperature
1. Preheat oven to 350°F. Line a 9×13 baking pan with foil and grease lightly.
2. Crust:
3. Crush graham crackers in a food processor. Mix crumbs with sugar and melted butter.
4. Press into pan and bake 10-15 minutes until lightly golden.
5.
6. Filling:
7. Whisk pumpkin puree, pumpkin pie spice, cinnamon, and flour.
8. Beat cream cheese and sugar until smooth. Add vanilla, sour cream, and salt. Mix in eggs one at a time.
9. Combine 1-1/2 cups cream cheese mixture with pumpkin mixture.
10. Alternate scoops of cheesecake and pumpkin mixtures on crust. Swirl gently with knife.
11. Bake 35-45 minutes until edges are set and center jiggles slightly.
12. Cool completely, then refrigerate at least 8 hours.
13. Slice and serve chilled.
Use full-fat cream cheese and sour cream for best texture.
Do not overbeat cheesecake batter to avoid cracking.
Pure pumpkin puree is essential, not sweetened pumpkin pie filling.
Chill for at least 8 hours for best results.
Find it online: https://www.broodrecipes.com/pumpkin-cheesecake-bars-recipe/