Swirled Pumpkin Cheesecake Bars (Print-Friendly Version)

Buttery graham crust and pumpkin spiced cheesecake swirls in every sliceable bar. A festive dessert for autumn.

# Ingredients You'll Need:

→ Crust

01 - 225 grams cinnamon graham crackers
02 - 38 grams granulated sugar
03 - 113 grams salted butter, melted

→ Pumpkin Cheesecake Filling

04 - 235 grams pumpkin puree
05 - 1.5 teaspoons pumpkin pie spice
06 - 678 grams cream cheese, softened
07 - 120 grams confectioners' sugar, heaping
08 - 80 grams sour cream, at room temperature
09 - 1.5 teaspoons vanilla extract
10 - 3 large eggs, at room temperature

→ Decoration

11 - Whipped topping, for serving (optional)

# How to Make It:

01 - Preheat oven to 175°C. Grease a 23x33 cm baking pan with cooking spray or line with parchment paper. Set aside.
02 - In a food processor, pulse cinnamon graham crackers until finely ground.
03 - Add granulated sugar to the crushed crackers, then pour in melted butter. Pulse until the mixture resembles wet sand.
04 - Firmly press the crust mixture into the base of the prepared pan using slightly damp fingers or the bottom of a measuring cup. Cover with plastic wrap and freeze while preparing the filling.
05 - In a small bowl, stir together pumpkin puree and pumpkin pie spice until fully combined. Set aside.
06 - With an electric mixer, beat softened cream cheese and confectioners' sugar at medium speed until smooth and creamy, about 2 minutes.
07 - Reduce mixer to low speed and blend in sour cream and vanilla extract just until incorporated.
08 - Beat in the eggs one at a time at low speed, mixing only until just incorporated. The batter should be smooth and glossy.
09 - Transfer half of the cheesecake batter to the bowl with the pumpkin mixture and blend well.
10 - Remove crust from freezer. Alternately spoon large dollops of plain and pumpkin cheesecake batters over the crust. Use a knife to gently swirl the two batters together, taking care not to disturb the crust.
11 - Bake for 35–40 minutes until the edges are set and the center has a slight wobble.
12 - Cool completely at room temperature, then refrigerate for at least 5 hours or overnight until fully set.
13 - Optional: Pipe whipped topping in swirls over chilled cheesecake using a piping bag. Cut into squares and serve cold.

# Extra Information:

01 - For clean slices, use a sharp knife dipped in hot water and wipe between each cut.

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