Print

Perfect Pumpkin Swirl Cheesecake Bars: Easy Gingersnap Crust

Pumpkin Swirl Cheesecake Bars - featured image
Print Recipe

These Pumpkin Swirl Cheesecake Bars feature a spicy gingersnap crust, a velvety cheesecake layer, and a sweet pumpkin swirl. They are visually stunning, deceptively simple to make, and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups finely crushed gingersnap cookies
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1/3 cup light brown sugar, packed
  • 1 large egg yolk, room temperature
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides. Lightly grease the parchment and exposed sides of the pan.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs. Transfer to a medium bowl. Add melted butter and 2 tablespoons granulated sugar; stir until mixture resembles wet sand.
  3. Press crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until fragrant and set. Set on a wire rack to cool. Leave oven on.
  4. Make the cheesecake batter: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add 1 cup granulated sugar and beat until combined. Add room temperature eggs one at a time, beating on low after each addition just until yolk disappears. Beat in 1 teaspoon vanilla extract and sour cream on low until just combined.
  5. Make the pumpkin swirl: In a separate medium bowl, whisk together pumpkin puree, packed brown sugar, egg yolk, pumpkin pie spice, and 1/2 teaspoon vanilla extract until smooth.
  6. Assemble: Pour plain cheesecake batter over cooled crust and spread evenly. Drop spoonfuls of pumpkin mixture randomly over the top (8-10 dollops). Gently drag a butter knife or offset spatula through the batters in a figure-eight or swirling motion, making only 2-3 passes.
  7. Bake for 45-55 minutes. Edges should be set and slightly puffed, but center should still have a slight jiggle. If top browns too quickly, tent loosely with foil for last 10 minutes.
  8. Cool and chill: Place pan on a wire rack and cool completely to room temperature (1-2 hours). Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. Slice and serve: Use parchment sling to lift entire block out of pan onto a cutting board. Slice into clean squares with a large sharp chef’s knife, wiping knife clean between cuts.

Notes

Use room temperature ingredients for the cheesecake layer. Do not over-bake; a slightly jiggly center is ideal. Chill for at least 6 hours, preferably overnight, for clean slices. For gluten-free version, use gluten-free gingersnaps.

Nutrition

Keywords: pumpkin swirl cheesecake bars, gingersnap crust, fall dessert, cheesecake bars, pumpkin cheesecake

Find it online: https://evabakery.com/perfect-pumpkin-swirl-cheesecake-bars-easy-gingersnap-crust/