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Creamy Swirled Pumpkin Cheesecake Bars with Graham Cracker Crust

A single serving of layered pumpkin cheesecake bars with a graham cracker crust and marbled top.
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Make rich, creamy pumpkin cheesecake bars featuring a spiced graham cracker crust and a beautiful cream cheese swirl topping. This recipe is perfect for fall gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 (15 ounce) can pure pumpkin puree
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the pumpkin layer: In a medium bowl, beat 8 ounces of softened cream cheese with 1/2 cup granulated sugar, egg, 1 teaspoon vanilla extract, pumpkin pie spice, and pumpkin puree until smooth. Spread this mixture evenly over the cooled crust.
  4. Prepare the cream cheese swirl layer: In a separate bowl, beat the remaining 8 ounces of softened cream cheese with powdered sugar, heavy cream, and 1/2 teaspoon vanilla extract until light and fluffy.
  5. Dollop spoonfuls of the cream cheese mixture over the pumpkin layer. Use a knife or skewer to gently swirl the two layers together to create a marbled effect.
  6. Bake for 30 to 35 minutes, or until the edges are set and the center has only a slight jiggle.
  7. Let the bars cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before cutting into squares.

Notes

  • For a deeper graham flavor, use 1/4 cup of packed light brown sugar in the crust mixture instead of granulated sugar.
  • If you prefer a stronger spice flavor, add an extra 1/4 teaspoon of cinnamon to the pumpkin layer.
  • Chill the bars overnight for the cleanest cuts.

Nutrition

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