Ingredients
Equipment
Method
Prepare the crust
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your 9x13-inch pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside while you prepare the filling.
Make the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and salt.
Divide and flavor the filling
- Divide the cream cheese mixture evenly into two separate bowls. To one bowl, add the pumpkin puree along with the cinnamon, nutmeg, and ginger. Mix until the spices are fully incorporated and the mixture is smooth. The other bowl remains plain cream cheese filling.
Create the swirl
- Drop spoonfuls of each mixture alternately over the baked crust. Use a butter knife or skewer to gently swirl the pumpkin and cream cheese mixtures together, creating a marbled effect. Be careful not to overmix so the beautiful swirls remain distinct.
Bake to perfection
- Bake the bars in the preheated oven for 50-60 minutes, or until the edges are set and the center jiggles slightly when you gently shake the pan. This ensures a creamy texture without overbaking. Remove from the oven and allow to cool completely on a wire rack.
Chill and serve
- Once cooled, refrigerate the bars for at least 4 hours or overnight. This chilling step helps the cheesecake set fully and makes slicing cleaner. Cut into squares and serve chilled or at room temperature.
Notes
- Use plain pumpkin puree, not canned pumpkin pie filling, to control sweetness and flavor.
- Store bars in an airtight container in the fridge for up to 5 days or freeze individually wrapped for up to 3 months.
- For a lighter version, substitute sugar with erythritol and use light cream cheese and butter substitutes.