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Pumpkin Pie Cheesecake Bars

Pumpkin pie cheesecake bars with a gingersnap crust and swirled pumpkin-vanilla filling bake until just set, then chill for clean bar slices. Expect a smooth, creamy center and a spiced pumpkin ribbon on every bite.
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Prep Time 25 minutes
Cook Time 50 minutes
chilling 4 hours
Total Time 5 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333333 cup sugar
  • 7 tbsp butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
To serve
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Prepare and bake crust
  1. Preheat the oven to 325°F, then line a 9x13 pan and press the gingersnap crumbs mixture into an even layer. Bake for 10 minutes, then cool while you make the filling.
Mix cheesecake base and swirl filling
  1. Beat the cream cheese with the granulated sugar and brown sugar until smooth. Add the eggs one at a time, beating after each addition.
  2. Stir in the sour cream and vanilla, then divide the batter in half. Keep one half plain and reserve the other half for the pumpkin mixture.
  3. Stir the pumpkin puree, pumpkin pie spice, and cinnamon into the reserved batter half until evenly combined. You should have a spiced pumpkin cheesecake batter with a consistent color.
Assemble and bake
  1. Alternately pour the plain and pumpkin batters over the crust in a few spoonfuls, then swirl the two with a knife. Aim for visible ribbons without fully blending the batters.
  2. Bake at 325°F for 40-45 minutes, until the center is just set. Cool at room temperature, then refrigerate for 4 hours to firm up for slicing.
Serve
  1. Cut into bars and top each serving with whipped cream.

Notes

For the cleanest slices, chill the pan at least 4 hours (overnight is even better) and wipe the knife between cuts. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the swirl texture can soften. If you want a lighter option, use low-fat cream cheese and sour cream for a lower-fat version while keeping the same bake/chill times.