Pumpkin Cheesecake Swirl Bars
Gwenaelle Le Cochennec & Jordan Kenna
Tasty Team
Advertisement
Ingredients
for 12 bars
- nonstick cooking spray, for greasing
- 42 gingersnap cookies
- 1 stick unsalted butter, melted
- 4 blocks cream cheese, room temperature
-
1 ½ cups granulated sugar (300 g) - 3 large eggs, room temperature
-
⅓ cup all purpose flour (40 g) - 1 can pumpkin puree
-
2 teaspoons McCormick® Pumpkin Pie Spice Schwartz® Pumpkin Pie Spice Club House® Pumpkin Pie Spice
Advertisement
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
- In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
- Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
- In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
- Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
- To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
- Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
- Bake for 35–40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
- Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
- Enjoy!
Scroll for more content
Scroll for more content
Advertisement
Advertisement
Related Recipes
Advertisement
Tasty's Holiday Recipes
Submit a recipe to Tasty
Have a recipe of your own to share? Submit your recipe here.
Submit your recipeTips
-
sophsham_08
This was very yummy I made it for my family who loves pumpkin and it was very yummy and I definitely recommend and if you see this please like it I never get any likes
2020-11-06T17:01:46Z Helpful (123) -
heyoooo
This looks really good!! I would use graham crackers instead
2020-11-05T00:57:05Z Helpful (23) -
luckybuddy550
For anyone who doesn’t want to measure out the graham crackers I used two packages
2020-11-18T22:56:10Z Helpful (20) -
Starr Gaither
Huge holiday hit in my fam!
2020-11-27T00:34:35Z Helpful (17) -
loveealize
Here’s how my attempt came out
2020-11-23T01:20:44Z Helpful (16) -
Angela Baker
It was really delicious! My family always makes sweet potato pie and pecan pie for thanksgiving and my husband loves pumpkin so I figured I’d make this for him to satisfy his pumpkin craving. I saw in the comments some confusion about the butter and pumpkin purée measurements (in the video it’s more specific) 1/2 cup of butter and 15oz of pumpkin purée.
2020-11-19T13:30:11Z Helpful (16) -
Nicole Baumann
I used graham crackers like the video said, and I added vanilla to the cream cheese mixture. Also, mine took about an hour and 10 minutes to bake. Maybe next time I will raise the temp to 350.
2020-11-14T15:06:04Z Helpful (13) -
Doug Keener
Definitely recommend this recipe, however was unsure of the size of the can of pumpkin puree because it's not specific in the recipe. The grocery store only had the larger cans, I'm assuming 28-30 oz. This turned out to be too much. Flavor is great, texture is softer than desired. Next time correct amount of pumpkin should make it even better.
2020-11-10T14:51:19Z Helpful (12) -
Michael Gajewski
I loved the recipe. Anyone can try this!
2020-11-08T15:07:52Z Helpful (12) -
Mary Logan
I made these as mini cheesecakes instead. It would be much better if the recipe had actual amounts for the pumpkin puree and the butter as not everyone is located in the US.
2020-11-14T21:10:14Z Helpful (11) -
Rachel Sutton
I just made these and I think that they were amazing, I’m planning on making them for thanksgiving. The only tip I have is to make it for 50 minutes instead of 35, other than that great recipe one hundred percent recommend!
2020-11-13T04:41:30Z Helpful (8) -
ritaannie02
Making this for Thanksgiving! So excited to try them!!
2020-11-26T03:25:05Z Helpful (6)
Scroll for more content
Scroll for more content
Advertisement