Pumpkin Swirl Cheesecake Bars Recipes

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PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY



Pumpkin Cheesecake Swirl Bars Recipe by Tasty image

Here's what you need: nonstick cooking spray, gingersnap cookies, unsalted butter, cream cheese, granulated sugar, large eggs, all purpose flour, pumpkin puree, McCormick® Pumpkin Pie Spice

Provided by Gwenaelle Le Cochennec

Categories     Desserts

Yield 12 bars

Number Of Ingredients 9

nonstick cooking spray, for greasing
42 gingersnap cookies
1 stick unsalted butter, melted
4 blocks cream cheese, room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
⅓ cup all purpose flour
1 can pumpkin puree
2 teaspoons McCormick® Pumpkin Pie Spice

Steps:

  • 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!

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