Swirly Pumpkin Cheesecake Bars
These delicious pumpkin cheesecake bars are tasty and fun to look at! This is a great addition to your Thanksgiving spread.
Pumpkin Cheesecake Bars
These swirly pumpkin cheesecake bars are not just delicious but they're so pretty ! They're creamy with a little hint of pumpkin pie sitting on top of a crust made from oatmeal cookies. I decided to use oatmeal cookies because the typical cookie used is ginger snap which IS delicious but I do think it can be overpowering for people who don't want that in-your-face pumpkin flavor. This makes it a little more subtle and likeable for everyone!
Ingredients
Crust
- 10 ounces Oatmeal Cookies
- 2 tbs Sugar
- 1 stick Unsalted Butter, Melted
Filling
- 3 8 oz Packages of Cream Cheese
- 1 cup Granulated Sugar
- 3 eggs
- 1 tbs Vanilla
- 1 can 15 ounce Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1 tbs Flour
Instructions
Crust
- Heat the oven to 375 degrees. Lightly grease a 9-by-13-inch pan and line with parchment paper. Let the parchment paper spill outside the edges(so you can grab it from there when its done!)
- In a food processor, pulse the cookies until they become crumbs. Transfer the to a mixing bowl, and stir in the sugar and the melted butter. Mix until well combined. Press the crust into an even layer in the base of the prepared pan.
- Bake for 10 minutes.
Filling
- Add cream cheese, vanilla and sugar to a mixer. Mix until well combined. Add your eggs one at a time and mix well.
- In a separate bowl, add in your pumpkin puree, pumpkin pie spice and flour. Mix well.
- Measure out 1.5 cup of the cheesecake batter and add it to the pumpkin mixture. Mix well.
- Grab your prepared crust and add 1 cup of the plain cheesecake batter to it. Add 1 cup of the pumpkin mixture on top and continue alternating until you use all the batter. do NOT mix it as you go.
- Using a pointed knife, toothpick or skewer, swirl the mixtures together. Be careful to not over swirl because then the colors will just combine and it won't look like a swirled cheesecake. Make sure to not hit the crust on the bottom.
- Bake for 35 minutes or until the center of the cheesecake has the slightest jiggle.
- Let it cool completely and then refrigerate for at least 3 hours before cutting into squares and serving.