Print

Perfect Pumpkin Cheesecake Swirl Bars Recipe

pumpkin cheesecake swirl bars - featured image
Print Recipe

These pumpkin cheesecake swirl bars feature a buttery shortbread crust, a rich spiced pumpkin layer, and a tangy cream cheese swirl. They’re simple to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • Pinch of salt
  • 1 can (15 oz / 425g) canned pumpkin puree
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ⅔ cup (160ml) evaporated milk
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60g) sour cream
  • ½ teaspoon vanilla extract
  • 1 large egg, at room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a food processor, combine flour, ¼ cup sugar, and a pinch of salt. Add cold cubed butter and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Press firmly into the bottom of the prepared pan. Bake for 15-18 minutes until edges are lightly golden. Set aside to cool slightly.
  3. In a large bowl, whisk together pumpkin puree, ¾ cup granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in evaporated milk, pumpkin pie spice, cinnamon, 1 teaspoon vanilla, and ¼ teaspoon salt until combined and silky.
  4. In a separate bowl, beat softened cream cheese with an electric mixer until smooth (about 2 minutes). Add ¼ cup sugar and beat until combined. Mix in sour cream and ½ teaspoon vanilla. Add 1 egg and beat on low just until incorporated.
  5. Pour pumpkin mixture over pre-baked crust and spread evenly. Drop spoonfuls of cheesecake mixture (8-10 dollops) over the pumpkin layer. Use a butter knife or toothpick to swirl in a figure-eight or zigzag pattern, making 6-8 passes.
  6. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center jiggles slightly. If top browns too quickly, tent with foil for the last 10 minutes.
  7. Cool completely on a wire rack, then refrigerate for at least 4 hours (preferably overnight) before slicing into 16 bars.

Notes

Room temperature ingredients are crucial for a smooth texture. Pre-bake the crust to prevent sogginess. Do not over-swirl; 6-8 passes are enough. Cool completely and refrigerate before slicing for clean cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin swirl bars, fall dessert, Thanksgiving dessert, cream cheese swirl, pumpkin bars

Find it online: https://platebelle.com/perfect-pumpkin-cheesecake-swirl-bars-recipe/