Pumpkin Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

 

Pumpkin Cheesecake Bars

For the Crust

  • 2 cups gingersnap or graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted

For the Cheesecake Layers

  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 ea large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

For the Pumpkin Layers

  • 1 can Farmer's Market Organic Pumpkin Puree
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 2 Tbsp all-purpose flour

Optional Garnishes

  • warm salted caramel sauce for drizzling
  • whipped cream
  • crushed gingersnaps

For the Crust

  1. Preheat the oven to 325°F

  2. Line a 9×9-inch baking pan with parchment paper,leaving overhang on sides.

  3. Mix cookie crumbs, sugar, cinnamon, and meltedbutter until evenly moistened.

  4. Press firmly into the bottom of the pan. Bakefor 8 minutes. Let cool slightly.

For the Cheesecake Base

  1. Beat cream cheese and sugar until smooth andcreamy.

  2. Add eggs one at a time, mixing after each.

  3. Mix in vanilla and sour cream until silky.

For the Pumpkin Mixture

  1. In a separate bowl, whisk pumpkin puree, brown sugar, spices, and flour until smooth.

  2. Stir in 1 cup of the cheesecake batter tolighten it.

Assemble & Bake

  1. Pour half the plain cheesecake batter over thecrust.

  2. Spoon the pumpkin mixture on top.

  3. Add the remaining cheesecake batter.

  4. Use a knife to swirl for a marbled effect.

  5. Bake 50-60 minutes, until edges are set and the center jiggles slightly. Cool to room temp, then chill at least 4 hours or overnight.

Serve

  1. Slice into bars using a sharp knife (wipe between cuts).

  2. Drizzle with salted caramel and top with whipped cream + crushed gingersnaps.

Dessert
baking