Pumpkin Cheesecake Bars (Creamy Swirl Recipe)

Ingredients

For the graham cracker crust

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons packed brown sugar
• 1/4 teaspoon fine sea salt

For the cheesecake layer

• 16 ounces cream cheese, softened (2 blocks)
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

For the pumpkin swirl

• 3/4 cup pumpkin purée (not pumpkin pie filling)
• 1/4 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Tools & Cookware

• 8×8 inch metal baking pan
• Parchment paper
• Mixing bowls (2–3)
• Electric mixer
• Silicone spatula
• Whisk
• Butter knife or skewer

Instructions

1. Prep & pan: Line an 8×8 inch metal baking pan with parchment, leaving overhang. Preheat oven to 325°F (163°C).
2. Make the crust: Mix crumbs, melted butter, brown sugar, and salt. Press firmly into pan. Bake 8 minutes. Cool slightly.
3. Cheesecake batter: Beat cream cheese until smooth. Add sugar. Add eggs one at a time. Mix in sour cream, vanilla, and salt.
4. Pumpkin swirl: Whisk pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and vanilla. Whisk in 1/2 cup cheesecake batter.
5. Layer: Spread plain cheesecake batter over crust. Add spoonfuls of pumpkin mixture. Swirl gently with a knife.
6. Bake: Bake 45–55 minutes until edges set and center jiggles slightly. Tent with foil if browning.
7. Chill: Cool completely, then chill 3+ hours until firm.
8. Serve: Lift out with parchment sling and slice cleanly.