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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ½ cup brown sugar - 1 teaspoon cinnamon - 16 oz cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ¼ teaspoon salt To make these bars, you need simple yet tasty ingredients. The crust combines graham cracker crumbs, melted butter, brown sugar, and cinnamon. This blend gives a sweet and spicy base. The filling includes cream cheese, sugar, eggs, pumpkin puree, and spices. This mix creates a rich, creamy layer. Each bite will be smooth and flavorful. I love using high-quality cream cheese. It makes the filling extra creamy. The pumpkin puree adds a nice texture and taste. Pumpkin pie spice gives that cozy fall flavor. Remember to use fresh spices for the best taste. Gather your ingredients, and let’s make these bars! First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, grab an 8x8 inch baking pan. Grease it lightly and line it with parchment paper. Leave some paper hanging over the edges. This helps you lift the bars out later. In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Use a fork or your hands to combine everything well. Press this mixture firmly into the bottom of the prepared pan. Make sure it is even and compact. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. You can use an electric mixer to make this easier. After it’s creamy, add the eggs one at a time. Mix well after each egg. Then, add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Blend everything until it is smooth and creamy. Pour the pumpkin cheesecake filling over the crust in the pan. Spread it out evenly. If you want a pretty swirl effect, use a knife or toothpick to lightly swirl the top. Then, put the pan back into the oven. Bake for 30-35 minutes. The center should be set but still a little jiggly. This is okay! Let the bars cool at room temperature for about 30 minutes. After cooling, place the pan in the fridge for at least 2 hours. This helps the bars firm up. When ready, use the parchment paper to lift the bars out. Cut them into small squares and serve. Enjoy them chilled or at room temperature! To create that beautiful swirl, use a knife or toothpick. Dip it into the filling. Gently move it in a figure-eight motion. This technique mixes the pumpkin cheesecake and crust without overdoing it. Aim for a light touch to keep the layers distinct. Each cut adds a unique touch to your bars. One common mistake is overbaking the bars. Keep an eye on the center; it should still jiggle slightly. If it looks too firm, it may dry out. Also, let the bars cool completely before cutting. This helps them hold their shape better. Finally, always use softened cream cheese. This ensures a smooth filling. For a delightful presentation, serve the bars on a decorative plate. Dust them with powdered sugar for a sweet touch. A sprinkle of cinnamon also adds warmth and style. For extra flair, top each square with whipped cream. You can even add a pinch of nutmeg for an extra kick. Feel free to get creative! {{image_2}} You can easily boost the flavor of your pumpkin spice cheesecake swirl bars. Add-ins make each bite special. Consider mixing in: - Chopped nuts, like walnuts or pecans - Chocolate chips for a sweet twist - Dried cranberries for a tangy touch - A dash of maple syrup for extra sweetness These options will enhance the bars and surprise your taste buds. You can enjoy these bars even if you have dietary needs. For gluten-free bars, use gluten-free graham cracker crumbs. For a dairy-free version, try using: - Dairy-free cream cheese - Coconut milk or almond milk instead of regular milk These swaps keep the flavor while making it friendly for your diet. Toppings can change your bars from good to great. Here are some ideas: - Drizzle with caramel sauce for added sweetness - Top with a sprinkle of crushed pecans for crunch - Serve with a dollop of whipped coconut cream for a light touch - Dust with cocoa powder for a rich flavor Experiment with these options to make your bars truly unique. To keep your pumpkin spice cheesecake swirl bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. If you cut the bars, place parchment paper between the layers to stop them from sticking together. These bars taste best when chilled, so make sure to enjoy them cold! You can freeze these bars for longer storage. First, cut them into squares. Then, wrap each square in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to eat them, thaw them in the fridge overnight. These pumpkin spice cheesecake swirl bars last about five days in the fridge. To keep them tasting fresh, avoid leaving them out at room temperature for too long. Always check for any signs of spoilage before enjoying your treats. Following these best practices will help you savor every bite! Yes, you can use fresh pumpkin. Cook and puree it until smooth. Make sure to drain excess water. This will keep the bars from becoming too watery. I love the fresh taste, but it takes extra time. Check the center of the bars. They should be set but still jiggle slightly. A toothpick inserted should come out mostly clean. Don’t worry if it seems soft; it will firm up while cooling. If your filling is runny, try adding more cream cheese. Blend in small amounts until thick. Make sure the cream cheese is softened well before mixing. This helps it blend smoothly. Yes! These bars are great for making ahead. Store them in the fridge for up to three days. This allows the flavors to blend nicely. Just cut them right before serving. These bars pair well with whipped cream or ice cream. A drizzle of caramel sauce adds a nice touch. You can also sprinkle nuts or chocolate shavings on top. Enjoy with a warm drink for a cozy treat! Making pumpkin spice cheesecake swirl bars is fun and easy. We discussed the best ingredients, steps, and tips to get great results. I shared ideas for flavor variations and how to store these treats. Remember to keep your pan ready and follow the steps carefully. Use my serving tips for a great look. With these bars, you can impress anyone at your next gathering. Enjoy making and sharing these tasty delights!

Pumpkin Spice Cheesecake Swirl Bars

Indulge in the ultimate fall treat with these irresistible Pumpkin Spice Cheesecake Swirl Bars. Perfect for cozy gatherings or a sweet snack, these bars combine a buttery graham cracker crust with creamy pumpkin cheesecake that's spiced to perfection. Ready in just under three hours, they are sure to impress your friends and family. Click through to discover the full recipe and make your autumn unforgettable!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

½ cup brown sugar

1 teaspoon cinnamon

For the pumpkin cheesecake filling:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

¼ teaspoon salt

Instructions
 

Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal later.

    Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix until well combined. Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.

      Bake the crust: Place the crust in the preheated oven and bake for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.

        Prepare the pumpkin cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy.

          Add eggs: Add the eggs, one at a time, mixing well after each addition.

            Incorporate pumpkin and spices: Add in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix until fully combined and smooth.

              Assemble the bars: Pour the pumpkin cheesecake filling over the pre-baked crust, spreading it evenly. Optionally, you can use a knife or toothpick to swirl the top lightly for a marbled effect.

                Bake the bars: Return the pan to the oven and bake for 30-35 minutes, or until the center is set but still slightly jiggly. (Don’t worry; it will continue to set as it cools.)

                  Cool down: Allow the bars to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before cutting into squares.

                    Serve: Once chilled, use the parchment overhang to lift the bars out of the pan. Cut into bite-sized squares and serve chilled or at room temperature.

                      Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 16 squares

                        - Presentation Tips: Serve on a decorative plate, dust with powdered sugar, and garnish with a sprinkle of cinnamon and a dollop of whipped cream if desired.