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Swirled Pumpkin Cheesecake Bars

Swirled pumpkin cheesecake bars with a gingersnap crust and two creamy layers. You’ll bake until just set, then chill for clean slices with a dramatic caramel-and-cream swirl pattern.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.33 cup sugar
  • 6 tbsp melted butter
Vanilla cheesecake layer
  • 16 oz cream cheese, softened
  • 0.5 cup sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1.5 tsp vanilla
Pumpkin swirl layer
  • 8 oz cream cheese, softened
  • 0.5 cup pumpkin puree
  • 0.25 cup brown sugar
  • 1 egg
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan
  • 1 electric mixer

Method
 

Bake the crust
  1. Preheat the oven to 325F. Press the gingersnap crumbs into a lined 9x13 baking pan in an even layer.
  2. Bake the crust for 8 minutes. The edges should look set and slightly toasted when you remove the pan.
Make the cheesecake layers
  1. Beat the vanilla cheesecake layer ingredients until smooth and creamy. Stop when no lumps remain and the mixture looks glossy.
  2. Beat the pumpkin swirl layer ingredients until smooth and uniform. The mixture should be thick enough to dollop and swirl without running.
Assemble and bake
  1. Pour the vanilla cheesecake over the baked crust. Spread gently so it covers the crust completely.
  2. Dollop the pumpkin swirl mixture in large spoonfuls over the vanilla layer. Distribute so there are visible mounds across the surface.
  3. Use a knife to swirl dramatically through the dollops. Draw swirls from one side to the other for a clear marbled pattern.
  4. Bake for 32-35 minutes at 325F until the center is just set. The middle should jiggle slightly but not look liquid.
Cool and chill
  1. Cool the bars at room temperature until they stop steaming. The surface should look firm and matte before refrigerating.
  2. Refrigerate for 3 hours. Chill until fully firm, then cut into bars for clean slices.

Notes

For the smoothest swirl, ensure both cream cheese layers are fully softened before mixing so there are no lumps. Store covered in the refrigerator up to 4 days; freeze bars (wrapped individually) up to 2 months for best texture. For a lighter option, use low-fat cream cheese and reduced-fat sour cream—swirl and bake times stay the same, but the texture may be slightly softer.