Pumpkin Swirl Cheesecake Bars
These pumpkin swirl cheesecake bars have two classic dessert in one recipe, cheesecake and pumpkin pie.
Servings: 15 Servings
Ingredients
For the Pumpkin Filling
For the Cheesecake Filling
- 24 ounce cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350° and spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- In a medium bowl, mix crust ingredients until combined. Press the crust mixture evenly into the prepared baking dish.
- Bake for 10 minutes, remove and let cool.
- In a medium bowl, beat pumpkin puree, pumpkin pie spice, and cinnamon until incorporated.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add in vanilla and salt and mix until well incorporated.
- Beat in eggs, one at a time, until fully combined.
- Take ¼ cup of cream cheese mixture and add it to the pumpkin mixture.
- Now, add scoops of each mixture (alternating between the two) until all of the filling is added to the dish.
- Using a sharp knife or toothpick, swirl the cream cheese mixture and the pumpkin mixture together.
- Bake in the preheated oven for 45-55 minutes, or until the edges are set but the middle is still jiggly.
- Cool and chill completely before serving.