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Swirled Pumpkin Cheesecake Bars

Swirled pumpkin cheesecake bars with a gingersnap (or graham) crust and two smooth layers, finished with a dramatic knife swirl and baked until just set. The caramel-like pumpkin ribbon turns creamy as the bars chill for clean, sliceable squares.
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Prep Time 25 minutes
Cook Time 40 minutes
chilling 3 hours
Total Time 4 hours 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap or graham crust
  • 2 cup crumbs Use graham cracker crumbs or gingersnap crumbs.
  • 0.3333333333 cup sugar For the crust.
  • 6 tbsp melted butter For binding the crust.
Vanilla cheesecake layer
  • 16 oz cream cheese Softened to room temperature.
  • 0.5 cup sugar For the vanilla layer.
  • 2 eggs Large eggs, room temperature.
  • 0.25 cup sour cream For tang and a creamy texture.
  • 1.5 tsp vanilla Vanilla extract.
Pumpkin swirl layer
  • 8 oz cream cheese Softened to room temperature.
  • 0.5 cup pumpkin puree Not pumpkin pie filling.
  • 0.25 cup brown sugar For the swirl sweetness.
  • 1 egg One egg, room temperature.
  • 1.5 tsp pumpkin pie spice Mixed spice for pumpkin flavor.
  • 1 tsp cinnamon Ground cinnamon.
  • 0.5 tsp vanilla Vanilla extract for the swirl.

Equipment

  • 1 sheet pan
  • 1 mixing bowls

Method
 

Bake the crust
  1. Preheat the oven to 325F. Press the crumbs, sugar, and melted butter firmly into a lined 9x13 pan, then bake for 8 minutes.
Make and assemble the layers
  1. Beat the vanilla cheesecake layer ingredients until smooth, then set aside. Beat the pumpkin swirl layer ingredients until smooth, then set aside.
  2. Pour the vanilla cheesecake over the baked crust, spreading it evenly. Dollop the pumpkin mixture in large spoonfuls over the vanilla layer.
Swirl, bake, and chill
  1. Use a knife to swirl dramatically through the dollops and vanilla layer. Bake at 325F for 32-35 minutes, until the center is just set.
  2. Cool the bars to room temperature, then refrigerate for 3 hours. Cut into bars and serve chilled.

Notes

For the cleanest slices, chill the bars fully before cutting and wipe the knife between cuts. Store covered in the refrigerator up to 4 days; freeze bars in a single layer, then bag, for up to 2 months. For a lighter option, use reduced-fat cream cheese and reduced-fat sour cream (texture stays creamy, but the swirl may set slightly softer).