Pumpkin Swirl Cheesecake Bars

Pumpkin cheesecake with whipped topping on a baking rack with an orange napkin.

5 from 1 vote

A decadent fall dessert that features deliciously spiced pumpkin swirled, real cheesecake, and a perfectly sweet crust. You family will love this easy to make taste of fall.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: cheesecake bars, pumpkin, pumpkin cheesecake

Servings: bars

Calories: 317cal

Author: Amy Desrosiers

Cost: $8

Equipment

11" x 7" glass baking dish
food processor
Hand mixer
Large bowl
parchment paper

Ingredients

Filling

2 pkgs, 16 ounces PHILADELPHIA Cream Cheese, softened and divided
¾ cup granulated sugar
1 tbsp. all-purpose flour
⅛ tsp. kosher salt
1 tsp. vanilla extract
2 large eggs room temperature
¾ cup pumpkin puree
1 tsp. pumpkin pie spice

Crust

1 cup crushed graham crackers (8 grahams)
1 tbsp. brown sugar
4 tbsps. unsalted butter melted

Topping

8 ounces COOL WHIP Whipped Topping thawed
1 tsp. cinnamon

Instructions

Preheat oven to 350° F.
Line an 11” x 7” baking dish with parchment paper, which makes it easier to remove from the pan and cut into bars.
Break graham crackers at the perforated sections. Add pieces to a food processor, and pulse about 5-6 times until graham crackers are finely crushed.
Add the graham cracker crumbs to a bowl and mix in the brown sugar and melted butter. Firmly press the mixture into the parchment-lined dish
Bake crust for 10 minutes, and then remove it from the oven to cool.
Reduce oven temperature to 325°F.
In a large bowl, combine cream cheese, and sugar until fluffy using an electric hand mixer on medium speed. Add in the salt, flour,vanilla extract, and mix until combined. Add eggs in one at a time beating in-between each. Mixture will be smooth and fluffy.
In another large bowl, stir the pumpkin puree, and pumpkin pie spice. Add ¾ ofa cup of the fluffy cream cheese mixture to the bowl and combine.
To assemble these bars, spread 1 cup of cream cheese mixture over the cooled crumb topping. Use a rubber spatula to smooth it out. Alternate ¼ cup dollops of cream cheese mixture and pumpkin mixture to the pan creating alternating colors
Using a large wooden skewer, create swirled patterns throughout the mixture to create a pretty marbled effect
Bake for 45-50 minutes until set. Allow pan to cool on a baking wire rack for one hour. Cheesecake will continue to set as it cools. Refrigerate for 3 hours before cutting. Remove the bars from the pan using the parchment paper overhang before cutting them with a wet knife into 12 bars.
Serve with a dollop of COOL WHIP and a sprinkle of cinnamon before enjoying. Keep leftovers chilled

Notes

Nutritional values may vary and are meant to be a guide.

Store any leftovers covered in the fridge. These will last up to 3 days for best taste when covered properly.

Nutrition