Velvety pumpkin cheesecake bars featuring a crisp graham cracker crust, rich vanilla cheesecake, and a spiced pumpkin swirl.

Scale

Graham Cracker Crust:

1 ½ cups (170 g) graham cracker crumbs

2 Tablespoons granulated sugar

1 Tablespoon brown sugar, firmly packed

7 Tablespoons (100 g) salted butter, melted

Cheesecake:

24 oz (680 g) cream cheese, softened

¾ cup (150 g) granulated sugar

¼ cup (50 g) light brown sugar, firmly packed

½ cup (113 g) sour cream

1 teaspoon vanilla extract

3 large eggs, lightly beaten

Pumpkin Cheesecake:

⅔ cup (168 g) canned pumpkin

1 ½ teaspoons pumpkin spice

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1. Preheat oven to 325°F (163°C) and line a 9×13-inch baking dish with parchment paper.

2. Mix graham cracker crumbs, 2 tbsp sugar, 1 tbsp brown sugar, and melted butter; press into pan and bake for 10 minutes.

3. Beat softened cream cheese, ¾ cup sugar, and ¼ cup brown sugar until smooth; stir in sour cream, vanilla, and lightly beaten eggs.

4. Pour 1 ½ cups vanilla batter over crust; fold canned pumpkin and pumpkin spice into remaining batter.

5. Dollop pumpkin batter over vanilla layer, swirl with a knife, and bake for 35 to 40 minutes until edges set.

6. Cool completely, chill in the refrigerator for at least 4 hours, and slice into squares.

Use room temperature cream cheese for a lump-free batter. Chill for at least 4 hours before slicing for clean square cuts.