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Swirled Pumpkin Cheesecake Bars with Gingersnap Crust

Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 16 bars
Ingredients Method

Ingredients
  

  • 1.5 cups finely crushed gingersnap and graham cracker crumbs
  • 3 tbsp packed dark brown sugar
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted
  • 16 oz (2 blocks) full-fat brick cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 1/4 cup full-fat sour cream or Greek yogurt, room temperature
  • 2 tsp pure vanilla extract
  • 3 large eggs, room temperature
  • 1 cup 100% pure canned pumpkin purée
  • 3 tbsp packed dark brown sugar
  • 1 tbsp all-purpose flour
  • 2 tsp pumpkin pie spice

Method
 

  1. Preheat oven to 325°F (165°C) and line a 9x9-inch baking pan with parchment paper. Mix cookie crumbs, brown sugar, cinnamon, and melted butter; press firmly into the pan and bake for 10 minutes.
  2. Beat softened cream cheese and granulated sugar until smooth. Mix in sour cream and vanilla, then add eggs one at a time on low speed.
  3. Pour two-thirds of the vanilla cheesecake batter over the crust. Whisk pumpkin purée, brown sugar, flour, and pumpkin pie spice into the remaining one-third of the batter.
  4. Dollop the spiced pumpkin batter over the vanilla layer and swirl with a butter knife. Bake at 325°F for 36–40 minutes until edges are set. Cool for 1 hour, then chill for 3 hours before slicing into 16 bars.

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