Ingredients

3 cups graham cracker crumbs

6 tbsp granulated sugar (for crust)

10 tbsp unsalted butter, melted

1 can (15 oz) pumpkin puree (not pumpkin pie mix)

¾ cup heavy cream

2 large eggs (for pumpkin layer)

¾ cup granulated sugar (for pumpkin layer)

1 tsp vanilla extract (for pumpkin layer)

2 tsp pumpkin pie spice

8 oz cream cheese, softened

1 large egg (for cheesecake swirl)

1 egg yolk

½ cup granulated sugar (for cheesecake swirl)

1 tsp vanilla extract (for cheesecake swirl)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil for easy removal.

Step 2: In a medium bowl, combine graham cracker crumbs, 6 tablespoons sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.

Step 3: In a separate bowl, whisk together pumpkin puree, heavy cream, 2 eggs, ¾ cup sugar, 1 teaspoon vanilla extract, and pumpkin pie spice until smooth. Pour this pumpkin mixture evenly over the graham cracker crust.

Step 4: With an electric mixer, beat softened cream cheese, 1 egg, egg yolk, ½ cup sugar, and 1 teaspoon vanilla extract on medium speed until creamy and smooth for the cheesecake swirl.

Step 5: Drop spoonfuls of the cheesecake mixture over the pumpkin layer. Use a sharp knife to gently swirl the two layers together, creating a marbled effect without disturbing the crust.

Step 6: Bake the bars for 37 to 42 minutes, or until the center is just set. Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.

Step 7: Once chilled, cut into 15 squares and serve. Enjoy chilled for the best texture and flavor.

Tips & Variations

For extra crunch, sprinkle chopped pecans or walnuts on top before baking.

Use canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels.

Add a dollop of whipped cream or a sprinkle of cinnamon when serving to elevate the flavors.

To make it gluten-free, substitute graham cracker crumbs with gluten-free graham crackers.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin thoroughly to achieve the smooth texture of canned pumpkin. Also, fresh pumpkin may require adjustments in moisture, so monitor the consistency of your pumpkin layer.

How do I know when the cheesecake bars are done baking?

The bars are done when the center is just set and no longer jiggly but still slightly soft. Overbaking can cause cracking or dryness, so it’s best to check around the 37-minute mark.