Pumpkin Swirled Cheesecake Bars

October 12, 2016

I have been craving cheesecake so bad lately and I don't even know why!

So why not swirl da magic within it?

 

The pumpkin yo.

 

This was a quick an easy dessert and extremely decadent. 

You only need one little bite. 

 

That's what I really loved about this recipe - it wasn't a traditional cheesecake shape, these became little bars. saaaaaah cute.

Like seriously!!

the cutest.

 

For this recipe, I tweaked just a tad. 

Cheesecake is typically cream cheese, eggs, sugar, vanilla....sour cream if you will.

 

But I added heavy cream and whipped the batter to get some airy-ness involved.

 

Let me JUST tell you....they came out extra creamy because of this. 

And i'm drooling at the thought of them again.

Now for the pumpkin, you don't have to go pumpkin..... if you know what i'm saayin.

 

You can definitely use a jam or even chocolate.....maybe some brownie batter....

 

COOKIE DOUGH.

 

I can go on and on. Or you can simply leave them to their own little original selves. You can't beat classic cheesecake. Ever. 

NOM.

 

 

Pumpkin Swirled Cheesecake Bars

 

yield: 12 (2 inch) bars

prep time: 5 minutes

cook time: 20-25 minutes

fridge time: 12 hours

 

Ingredients:

Cheesecake

  • 2 (8 oz) packs of cream cheese - room temp

  • 1/2 c sugar

  • 1 Tbs vanilla

  • 1/4 c heavy cream

  • 2 eggs

 

Pumpkin Swirl:

  • 1/2 c pumpkin puree

  • 1 tsp cinnamon

  • pinch of ground ginger

  • pinch of nutmeg

  • 2 Tbs sugar

 

Graham Cracker Crust

  • 1 sleeve of cinnamon crackers

  • 1 tsp cinnamon

  • 3/4 stick of salted butter, melted

 

Directions:

  1. Preheat oven to 325 degrees

  2. In a food processor - or by hand in a plastic sealed bag - grind up the graham crackers and cinnamon. 

  3. Slowly drizzle in the melted butter and mix well.

  4. Grab an 8x8 pan (I used glass) line with foil.

  5. Pour in your graham cracker mixture and press until all sides and bottom is covered evenly, using a back of a spoon. Set aside.

  6. In a mixer, combine the cream cheese, sugar and vanilla and blend until well mixed. Add in the heavy cream and once mixed in, beat on high for 1 minute.

  7. On low, add in the eggs one at a time and mix well.

  8. Pour into the graham cracker lined baking dish.

  9. In a small bowl, combine all the pumpkin swirl ingredients and dollop ontop of the cheesecake using a knife to cut through and make the swirl designs.

  10. Bake until center is still slightly jiggly but edges are slightly set. About 20-25 minutes.

  11. Let cool completely at room temperature and refridgerate overnight. 

  12. Cut into squares and ENJOY!

 

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