Pumpkin Swirl Cheesecake Bars With Graham Cracker Crust
Pie Bars

Pumpkin Swirl Cheesecake Bars With Graham Cracker Crust

  • December 25, 2021

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top.We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars.You can make these up to a couple of days ahead and store them in the fridge for an event.They are also delicious served with a dollop of whip cream on top, if you happen to have it on hand.You will need ingredients to make the curst, pumpkin layer and cream cheese swirls.This recipe uses an entire can of pumpkin, so you will thankfully not have any leftover to go to waste!Both crusts are absolutely delicious and I struggled with which one to share for the recipe on the blog post.First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish.Then we beat together the cream cheese, eggs, sugar and vanilla until smooth.Tips for perfect Pumpkin Cheesecake Bars: Use softened/room temperature cream cheese.If you don’t, you run the risk of having lumps in your cream cheese layer.Allow the bars to cool completely before transferring to the fridge to finish chilling.I recommend using a food processor or large ziplock bag with a rolling pin crush them finely.These Swirled Pumpkin Cheesecake Bars are seriously scrumptious and an amazing Fall dessert.Serve them chilled with a warm cup of coffee on a chilly Fall night and they are absolute perfection.Continue to Content Yield: 15 bars Swirled Pumpkin Cheesecake Bars Recipe Print These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!2 teaspoons pumpkin pie spice Cheesecake Swirl: 8 oz cream cheese, softened.Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look.Notes Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week. .

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirled Cheesecake Bars are an elegant yet easy dessert than anyone can make at home.It starts with a buttery graham cracker crust with a thick and creamy cheesecake filling.To create the marbled effect, you simply divide the batter in half and mix in some pumpkin puree.Make the crust: Grind the graham crackers into a fine crumb, add the brown sugar and then stir in the melted butter until well combined.Then add the brown sugar and beat at low speed until completely smooth.Add the wet ingredients: Start by adding the sour cream, vanilla extract and beat until well combined.Once these are completely cooled, transfer them to the refrigerator for a couple of hours to set.If you stack them in the container, place a piece of parchment paper between the layers.Once the bars have set in the refrigerator for a couple of hours, transfer them to a freezer-safe airtight container and freeze for up to one month.If you stack them in the container, place a piece of parchment paper between the layers.Pumpkin Cheesecake Bars ★★★★★ 5 from 1 reviews Author: Julianne Dell.( ) brown sugar 6 tablespoons ( 84g ) unsalted butter, melted For the Filling: 32 ounces ( 904g ) full-fat cream cheese, at room temperature.( ) full-fat cream cheese, at room temperature 1 cup ( 200g ) light brown sugar.( ) light brown sugar ¼ cup ( 48g ) full-fat sour cream, at room temperature.( ) full-fat sour cream, at room temperature 1 tablespoon (15ml) pure vanilla extract.(15ml) pure vanilla extract 4 large eggs, at room temperature.Mix together with the brown sugar then stir in the melted butter until well combined.For the filling In a large mixing bowl, beat the cream cheese for 2 minutes until free of lumps then add the brown sugar and beat on low speed until completely smooth, scraping down the bowl occasionally.Remove the cheesecake from the oven and cool completely on the counter, then cover and move to the refrigerator.Equipment Stand Mixer Buy Now → 9×13-inch Cake Pan Buy Now → Nutrition Information: Serving Size: 1 bar Calories: 407 Sugar: 22g Sodium: 305mg Fat: 28g Carbohydrates: 31.7g Fiber: 1g Protein: 6.7g Cholesterol: 125mg Category: Cheesecake. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

This is a delicious and crowd-pleasing holiday dessert that is way easier than making traditional cheesecake.There are Pumpkin Cheesecake Bars in my fridge and I can’t think straight because I want to be nibbling on them constantly.How many cheesecake bars is it acceptable for an adult woman to consume in one day?I fell in love with cream cheese-pumpkin combo when I made my Pumpkin Pie Cheesecake.This recipe has a similar flavor profile, but it tastes more like a traditional cheesecake.These bars have been met with rave reviews and I can’t wait for you to make and share them this holiday season.Flavor: A combination of buttery crust, sweet and tangy cheesecake, pumpkin, warm spices, and a touch of vanilla.Quantity: This recipe makes a 9×13 pan of bars – perfect for feeding a crowd. .

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

Pumpkin swirl cheesecake bars are creamy and delicious and made with a gluten free cookie crust.Beautifully swirled and packed with pumpkin flavor, they make for the perfect dessert for Thanksgiving.Show up at Thanksgiving or Friendsgiving looking like the culinary goddess that you are with these stunning pumpkin swirl cheesecake bars!Creamy, pumpkin-y and with the perfect ratio of graham cracker crust to cheesecake, they make for a great pumpkin dessert for any fall occasion!No matter if you’re using gluten free cookies or graham crackers, you will start by processing them in a food processor with butter to form the crust for your bars.Press the crumbly crust down into the lightly greased pan as evenly as possible.Bake for 10 minutes and let cool while you prepare the pumpkin cheesecake filing.In a separate bowl using a wooden spoon, mix together the pumpkin puree, and spices.Add in 2/3 cup of the cream cheese mixture and stir it together until completely combined.Spread 1 cup of the cream cheese mixture into a thin layer on top of the baked crust.You definitely want to keep these bars stored in the fridge in a covered container for maximum freshness.Cuisine: american Print Recipe Pin Recipe Description Pumpkin swirl cheesecake bars are creamy, spiced just right with beautiful swirls of pumpkin goodness and perfect for fall!They’re made with simple ingredients and a gluten free cookie crust.Ingredients Scale 1x 2x 3x For the crust: 1 box gluten free cookies of your choices, alternatively you can use 8 whole graham crackers, broken into pieces (I like using Simple Mills Cinnamon Cookies).large eggs, room temperature 1/2 cup pumpkin puree.ground cinnamon Instructions For the crust: Preheat oven to 350 degrees F. Spray the bottom of an 8X8 inch pan with cooking spray or a little bit of oil and cover with parchment paper so that it hangs over the edges.Add cookies to the bowl of a food processor and pulse a few times until completely broken up.Press the crust into the pan, completely covering the bottom as evenly as possible.For the filling: Reduce oven temperature to 325 degrees F.

With an electric mixer on medium speed, beat cream cheese* and sugar until fluffy and smooth.Assemble the cheesecake by spreading 1 cup of the cream cheese mixture into a thin layer on top of the baked crust.Notes *It’s super important to make sure your cream cheese is softened.You don’t want it to be completely melted, however soft enough that when beat it with the sugar, there will not be little clumps throughout.I recommend placing the cream cheese on top of your oven while it’s preheating to soften. .

Pumpkin Swirl Cheesecake Recipe

Pumpkin Swirl Cheesecake Recipe

Pumpkin Swirl Cheesecake Recipe

Rating: 5 stars I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it!I think the spicy flavorful crust made up of gingersnaps and pecans set this recipe above and beyond.Rating: 5 stars Reduced cream cheese to 3 packages came out fantastic.Didn't have a hand mixer so spun the cream cheese/sugar/egg mixture in the blender to whip out the tiny lumps.I made this for Thanksgiving dinner with the BF's family & they raved that it looked like it came from a bakery.Rating: 5 stars I made this for a retirement party and received multiple texts telling me that it was amazing.I also purchased pumpkin spice cheesecake cookies at Target for the crust and topped it with vanilla mousse rosettes.Rating: 5 stars Made this for thanksgiving and everyone was very suspicious about how this would taste and they ended up loving it!I preferred the graham cracker crust with salted pecans chopped into it - but then I love sweet / salty.Rating: 5 stars I saved this because I saw a video using the same recipe but in a 9x13 sheet pan and I took it to the Thanksgiving dinner at the school where I teach. .

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

Perfectly fall spiced pumpkin pie is swirled into rich decadent cheesecake baked on a crisp Biscoff cookie crust!The best dessert bars are easy to make and serve but still bring major flavor!Nothing will match my family’s sweet potato pie recipes, but the flavors and textures in these pumpkin swirl cheesecake bars are SO good!These pumpkin swirl cheesecake bars are the perfect autumn dessert: all the goodness of a creamy spiced pumpkin pie, the unforgettable flavor and texture of cheesecake, and the buttery crunch of a Biscoff® cookie crust, all at once.And trust me, this dessert only looks difficult — each layer is so easy to whip up and takes just a few ingredients.– you can either crush them in a freezer bag using a rolling pin, or just use a food processor Brown sugar – I love to use brown sugar in cookie crusts, because it just adds more depth to the sweetness.melted unsalted butter – brings the crust together and makes it so delicious and buttery!– see below for some of my favorite tips to get your cream cheese to room temperature, even when you’re pressed for time!Cold ingredients like sour cream prevent the batter from coming together smoothly.Cold ingredients like sour cream prevent the batter from coming together smoothly.It’ll help bring out the tang of the cream cheese and the flavor of the vanilla.It’ll help bring out the tang of the cream cheese and the flavor of the vanilla.Heavy cream (room temperature) – this is how we get that unforgettable pumpkin pie texture!an egg (room temperature) – binds the pumpkin layer together and gives it some structure.That practice, known as mise en place, allows you to smoothly go through your recipe without having to keep stopping to measure or look for things, and it also ensures that you won’t accidentally leave anything out.That said, you might have noticed from the step-by-step instructions that you’ll need at least several hours after the bars have baked in order for them to be ready to cut, so it’s probably a good idea to get them started the day before.Just give yourself enough time to bake and cool them prior to setting them in the fridge – I would start in the late afternoon.As I’ve mentioned, it’s important for all of your eggs and dairy to be at room temperature before you start mixing, for the purpose of uniform texture, smooth batter, and even baking.You may have noticed that in both the cheesecake and pumpkin layers, I listed the egg as the last ingredient to be added.If necessary, you can add a little more salt, sugar, spices, or vanilla to perfect the flavors to your liking prior to mixing in the egg and baking.I like to place the sliced bars in a rectangular airtight food container and store them that way. .

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

This pumpkin swirl cheesecake features a delicious pumpkin spice swirl, rich and creamy cheesecake filling, a deliciously spiced and crunchy gingersnap cookie crust, and is topped with fresh whipped cream and salted caramel sauce.Add extra flavor to the crust with a bit of cinnamon and ginger.I actually wrote an entire post about a cheesecake water bath years ago.Eggs need a moist and humid environment in the oven to (1) properly rise and (2) avoid drying out and burning.The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools.Taking a few extra minutes to prepare a water bath for your cheesecake is well worth it.I did have a small crack in the upper right edge of my pumpkin cheesecake, but that’s nothing a thick layer of fresh whipped cream can’t hide!Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. .

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

These delicious pumpkin swirl cheesecake bars are baked on a buttery graham cracker crust.These incredible pumpkin swirl cheesecake bars are just in time for Thanksgiving and all your fall celebrations.Each bar is packed with flavor and has the perfect creamy texture.With each bite you’ll get a perfect balance of cheesecake and spiced pumpkin pie filling.Use full fat cream cheese that is at room temperature or softened.To do this: simply microwave the heavy whipping cream for a few seconds.Make the crust: Combine crushed graham crackers, sugar and melted butter.Make the cheesecake filling: Beat the cream cheese and sugar on medium speed until smooth.Add the heavy whipping cream and beat until smooth.Cover with plastic wrap and chill in refrigerator for at least 4-5 hours or overnight.Lightly tap the bowl with the cheesecake batter on the kitchen counter top to release any air bubbles.on the kitchen counter top to release any air bubbles.Beat the cheesecake batter on medium to low speed and do not over mix.Beating on high speed or overmixing will incorporate lots of air bubbles into the cheesecake batter.Beating on high speed or overmixing will incorporate lots of air bubbles into the cheesecake batter.Pumpkin pie spice can be substituted for cinnamon and nutmeg.If pumpkin pie spice is what you have on hand feel free to use it!Let the cream cheese sit out at room temperature for 20-25 minutes.OR place cream cheese in a microwave safe bowl.Can pumpkin swirl cheesecake bars be made ahead of time?Bake a couple days before and let the cheesecake sit in the refrigerator until ready to serve. .

Swirled Pumpkin Cheesecake Bars

Swirled Pumpkin Cheesecake Bars

Swirled Pumpkin Cheesecake Bars

You can cut the bars into any size you want for easy snacking (and sneaking if you’re like my daughter who likes to cut very thin slivers from the edge of a bar because she thinks I won’t notice). .

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

But give me a batch of pumpkin swirl cheesecake bars with a crunchy gingersnap crust any day.Make these pumpkin swirl cheesecake bars the day before and store them in the fridge overnight.These easy make ahead bars are perfect for a holiday potluck or your Thanksgiving dessert buffet.Wrap in individual servings and defrost anytime the pumpkin spice craving strikes.These homemade pumpkin cheesecake bars are easy to make with just a few simple ingredients and they bring all the delicious Autumn flavor we all love this time of year.If you’re short on time, cut it into small cubes and let it sit at room temperature for 20 minutes.If you’re short on time, cut it into small cubes and let it sit at room temperature for 20 minutes.The recipe calls for 1 cup of pumpkin so save the extra for muffins or your morning smoothie.The recipe calls for 1 cup of pumpkin so save the extra for muffins or your morning smoothie.You can crush the cookies in a food processor or place them in a large plastic freezer bag and use a rolling pin.I love the flavor of gingersnap with pumpkin but feel free to swap with graham crackers or speculoos cookies.You can crush the cookies in a food processor or place them in a large plastic freezer bag and use a rolling pin.for a silky smooth batter that doesn’t curdle, make sure your eggs are at room temperature.Set your sour cream out an hour before mixing the batter so that it combines well with the other ingredients.Set your sour cream out an hour before mixing the batter so that it combines well with the other ingredients.Crush the gingersnap cookies by pulsing in a food processor until they resemble fine crumbs.Using a spatula or the bottom of a measuring cup, press the crumbs evenly into the pan.Remove from the oven and allow to cool while you make the cheesecake and pumpkin layers.Using a hand mixer or whisk, combine the pumpkin, brown sugar, heavy cream, vanilla, egg, spice and salt until smooth.Using the reserved 1/3 cup of cheesecake batter, use a spoon to place dollops evenly across the top of the pumpkin layer.Double check that you lowered the oven temperature after baking the crust.These bars do require a little extra baking and chilling time so I recommend starting the day before.These bars do require a little extra baking and chilling time so I recommend starting the day before.To get that cold, creamy cheesecake texture we all know and love, these bars must be chilled overnight.To get that cold, creamy cheesecake texture we all know and love, these bars must be chilled overnight.For those perfect, clean edges, use a very sharp knife and only cut the bars when cold.Both the cheesecake batter and pumpkin layer are naturally gluten free.These bars are as pretty as they are delicious and will be a big hit with all of the pumpkin (and cheesecake!). .

Leave a Reply

Your email adress will not be published ,Requied fileds are marked*.

Categories