Go Back

Pumpkin Swirl Cheesecake Bars

Enjoy the flavors of pumpkin pie and cheesecake on a buttery graham cracker crust!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 24 servings

Ingredients
  

Crust

  • 1.5 cups graham cracker crumbs (about 12 graham cracker sheets)
  • 1/3 cup unsalted butter melted
  • 1/4 cup brown sugar packed

Pumpkin filling

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar packed
  • 2 tsp cornstarch
  • 1 tsp pumpkin pie spice (or 1/2 tsp each ground allspice & ground ginger,1/4 tsp each nutmeg & ground cloves)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 3/4 cup heavy cream
  • 1 large egg

Cheesecake

  • 8 oz low-fat cream cheese softened to room temperature
  • 1 cup low-fat Greek yogurt
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions
 

  • Adjust the oven rack to the lower third position and preheat oven to 350°F. Grease or line the bottom and sides of a 9x13-inch baking pan with parchment, leaving an overhang on the longer sides. Set aside.
  • Make the crust: Combine graham cracker crumbs, melted butter and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter. Press mixture into bottom of the prepared baking pan, pressing down with fingers, a spatula or the bottom of a dry measuring cup. Bake crust in preheated oven for 8 minutes. Let cool slightly.
  • Make the pumpkin layer: In a large bowl, beat all the pumpkin filling ingredients together until smooth. Reserve 1/3 cup of filling. Pour the remainder into warm crust.
  • Make the cheesecake layer: In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese and Greek yogurt together for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg and vanilla. Beat on high speed until completely combined. Spread evenly on top of the pumpkin batter.
  • Drop the remaining pumpkin batter in small spoonfuls on top of the cream cheese. With a spatula or toothpick, begin gently swirling the two together. Jiggle the pan back and forth to get the layers to settle into the pan.
  • Bake for 40-50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.