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Ultra close-up macro of creamy spiced pumpkin swirl cheesecake bar with cinnamon graham crust and whipped cream

Creamy Spiced Pumpkin Swirl Cheesecake Bars

Decadent autumn dessert squares featuring silky vanilla cheesecake marbled with spiced pumpkin puree, baked over a thick buttery cinnamon graham cracker crust. Chilled and sliced into clean bakery-worthy bars that melt in your mouth!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 rich cheesecake bars
Calories: 235
Ingredients Method Nutrition

Ingredients
  

Cinnamon Graham Cracker Crust
  • 1.5 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 3 tbsp granulated cane sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
Silky Vanilla Cheesecake Batter
  • 16 oz full-fat cream cheese softened to room temp
  • 1/2 cup granulated cane sugar
  • 1/4 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1.5 tsp pure vanilla extract
  • 1 tbsp all-purpose flour
Spiced Pumpkin Swirl Layer
  • 1/2 cup pure pumpkin puree 100% pure pumpkin
  • 2 tbsp light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
Optional Bakery Topping
  • 1 cup whipped cream and cinnamon for garnish

Method
 

Crust Preparation
  1. Preheat your oven to 325°F (165°C). Line an 8x8-inch or 9x9-inch square metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, cinnamon, and salt. Stir until the mixture resembles wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup. Bake for 10 minutes, then remove and cool slightly while preparing the filling.
Cheesecake Batter & Pumpkin Mixture
  1. In a large bowl using an electric hand mixer on medium-low speed, beat the softened cream cheese, sugar, and flour for 2 minutes until completely smooth, creamy, and lump-free.
  2. Add the sour cream and vanilla extract. Beat until blended. Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
  3. Scoop out 1/2 cup of the plain cheesecake batter and place it into a separate small bowl. Stir the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves into this portion until silky and vibrant orange.
Pour, Marble & Bake
  1. Pour the plain vanilla cheesecake batter over the par-baked graham cracker crust, spreading it into an even layer with a spatula.
  2. Dollop spoonfuls of the spiced pumpkin mixture across the top of the white batter. Use a slender wooden skewer or the tip of a butter knife to gently swirl through the dollops in figure-eight loops to create a gorgeous marbled pattern.
  3. Bake at 325°F (165°C) for 32 to 36 minutes until the edges are set and lightly puffed, but the center still has a gentle jiggle when shaken.
Cool, Chill & Slice
  1. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 20 minutes to prevent thermal shock cracks. Then cool completely to room temperature on a wire rack.
  2. Refrigerate uncovered for at least 4 hours (preferably overnight) until firm and thoroughly chilled.
  3. Use the parchment overhang to lift the cheesecake block onto a cutting board. Slice into 16 neat squares using a sharp knife wiped clean with a hot damp cloth between cuts. Garnish with whipped cream and cinnamon!

Nutrition

Calories: 235kcalCarbohydrates: 21gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 64mgSodium: 190mgPotassium: 95mgFiber: 1gSugar: 14gVitamin A: 1350IUVitamin C: 1mgCalcium: 52mgIron: 0.9mg

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