Get ready to elevate your dessert game with the most decadent and Instagram-worthy treat that will make your taste buds dance! These Marbled Pumpkin Cheesecake Bars are the ultimate autumn indulgence that combines the rich, creamy texture of classic cheesecake with the warm, spicy notes of pumpkin pie. Imagine cutting into a perfectly swirled bar that looks like a work of art and tastes like a slice of heaven – this recipe is about to become your new fall favorite that will have everyone begging for your secret!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 2 packages (8 oz each) cream cheese
- 1 cup pumpkin puree
- 1/2 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a measuring cup to create a compact, smooth base.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes using an electric mixer.
- Add 1/2 cup sugar to the cream cheese and continue beating until fully incorporated and no lumps remain.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Divide the cheesecake batter into two separate bowls. In one bowl, mix in pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Pour the plain cheesecake batter over the graham cracker crust, spreading it evenly.
- Carefully spoon the pumpkin cheesecake batter on top of the plain batter in dollops.
- Use a knife or skewer to create marbled swirls by gently dragging the knife through the batters in a zigzag pattern.
- Bake in the preheated oven for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Refrigerate for at least 2 hours or overnight to allow the bars to set completely.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 16 even squares.
- Serve chilled and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Matters: Ensure your cream cheese and eggs are at room temperature before mixing to achieve a smoother, lump-free batter.
- Crust Compression: When pressing the graham cracker crust, use a flat-bottomed measuring cup to create a compact, even base that will hold together perfectly.
- Marbling Technique: For the most beautiful swirls, don't overmix when creating the marble effect. Gentle, light strokes with a knife will give you those picture-perfect patterns.
- Cooling is Crucial: Allow the bars to cool completely at room temperature before refrigerating to prevent condensation and maintain the perfect texture.
- Clean Cut Trick: Use a hot, clean knife wiped between each cut to get smooth, professional-looking bar edges.
- Make-Ahead Magic: These bars actually taste even better the next day, so they're perfect for preparing in advance for parties or gatherings.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
