Pumpkin Cheesecake Swirl Bars (Edit recipe)

Say hello to my pumpkin cheesecake swirl bars! 🎃 These are so delicious and are the new pumpkin pie. This is a three -step recipe!

25 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	446
Fat:	23 g
Carbohydrates:	71 g
Protein:	11 g
Cholesterol:	35 g
Sodium:	288 mg
Fiber:	2 g
Sugars:	28 g
Calculated for total recipe.

by The Taste of Montreal

View original recipe

Serves: 12-20

Ingredients

Crust

2 cups Graham Crackers, finely chopped or pulsed
9 Tbsp Unsalted Butter, melted
0.333 cup Light Brown Sugar
0.125 tsp Salt

Cheesecake Filling

16 oz Full Fat Cream Cheese, room temp
0.666 cups Granulated White Sugar
0.5 tsp Cornstarch
0.25 cup Sour Cream, room temp
2 whole Eggs
1 Tbsp Pure Vanilla Extract
0.125 tsp Salt

Pumpkin Pie Filling

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grease and line your 9x13 pan, set aside.
In a bowl, mix your graham cracker dust with all of your butter.
Place crust into pan and press firmly to cover the entire pan. Set aside.
Start on your cheesecake batter in your stand mixer by adding your cream cheese and sugar to start (please mix on low).
Once incorporated, add in your eggs, one at a time and mix.
Finish it off by adding your salt, vanilla extract, sour cream & cornstarch + mix.
In another bowl, add in your pumpkin, eggs, pumpkin pie spice mix & condensed milk.
Mix that all together until it's combined well.
Add your cheesecake batter over your graham crust first, and then add your pumpkin batter on top of it.
Place a toothpick in the center and create your swirl.
Bake at 350 for 40-45 minutes.
Allow for complete cooling on the counter before placing it to chill overnight in the fridge + slice!