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Pumpkin Pie Cheesecake Bars

Pumpkin pie cheesecake bars with a gingersnap crust and a swirled pumpkin-vanilla filling. Baked until just set, then chilled for clean, sliceable bars.
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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
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.33 cup sugar
  • 7 tbsp melted butter
For 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
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan
  • 1 mixing bowl

Method
 

Prep the crust
  1. Preheat the oven to 325F. Press the gingersnap crumbs, sugar, and melted butter into a lined 9x13 pan, pressing firmly so the base is even.
  2. Bake for 10 minutes at 325F. Look for the crust to smell toasty and hold together without crumbling when you gently tap the edge.
Make the filling and swirl
  1. Beat the cream cheese with both sugars until smooth. Beat until the mixture looks glossy and no sugar granules remain.
  2. Add the eggs one at a time, beating after each addition. Stop when the batter is thick and smooth, not grainy.
  3. Stir in the sour cream and vanilla. Mix until the batter is uniform and creamy.
  4. Divide the batter in half. Keep one portion plain and set it aside while you season the other half.
  5. Stir the pumpkin puree, pumpkin pie spice, and cinnamon into the first half. Mix until the pumpkin batter looks evenly speckled and slightly darker orange.
  6. Alternately pour both batters over the crust. Swirl with a knife in gentle figure-eights to create ribboned marbling on top.
Bake, chill, and serve
  1. Bake for 40-45 minutes at 325F. The center should be just set with a slight jiggle, and the edges should look set and puffed.
  2. Cool completely before refrigerating. Refrigerate for 4 hours to firm up the bars for clean slicing.
  3. Cut into bars and top each with whipped cream. Serve chilled for the tightest texture and defined swirls.

Notes

For the cleanest slices, chill the bars until fully firm (4 hours minimum) and use a sharp knife wiped between cuts. Store covered in the refrigerator for up to 4 days; freeze up to 2 months (freeze bars without whipped cream, then thaw in the fridge). Dietary swap: use reduced-fat cream cheese and reduced-fat sour cream for a lighter cheesecake base without changing the swirl technique.