I’m so excited that the weather has FINALLY started to cooled down in LA. I know I said that last week, but now it actually IS cooling down, for real. This morning was the first morning that I stepped onto my back patio and felt a true autumn breeze hit the back of my neck; I loved it so much that I enjoyed my first coffee of the day on the patio, It was lovely! I’m also excited because now that the weather has started to cool down I can finally use my oven without having to blast my a/c or without having all windows and doors open with fans blasting. It’s quite nice. I’m especially excited because we’re fully into pumpkin season, which makes me super happy. Yes I’m one of those people who freak out over pumpkin season and pumpkin put into EVERYTHING. This year we have quite a bit of pumpkin recipes for you, both sweet and savory, so I hope you’re ready for them!
Today we have these marbled pumpkin cheesecake bars. I think these are even better than any standard cheesecake. The low baking temp and thinner filling layer help to alleviate any sort of surface cracking issue one might have, without loosing any of the delicate and creamy texture. You also get plenty of pumpkin flavor in these bars and the marbling just makes it look cute. We posted this pumpkin pie with a chocolate crust last year and it was a big hit, so we’re bringing the chocolate crust back as the base for these little bars!
This cheesecake is pretty decadent so I’ve cut them into little bite sized bars…not that, that stopped me from eating 6 ‘little bites’, because it didn’t, but whatever. If you’re looking for a deliciously easy, seasonal dessert that’s great for a crowd, I recommend these marbled pumpkin cheesecake bars! What are some of your favorite pumpkin recipes/dishes to make or eat? I’d love to hear about them! Enjoy! xx, Jenny
More cheesecake recipes you might like:
Hungry for more?
Marbled Pumpkin Cheesecake Bars
- 8 ounces (about 30) chocolate wafers
- ½ cup (1 stick) unsalted butter, melted and cooled
- ½ teaspoon cinnamon
- 16 ounces cream cheese, softened
- ¾ cup pure cane sugar
- ¼ cup sour cream
- 1 tablespoon all purpose flour
- 3 eggs
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 ¼ cups pumpkin puree
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Preheat oven to 250˚F.
- Place wafers into a food processor and process until finely ground. Pour wafers into a bowl and stir in melted butter until fully incorporated. Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.
- cheesecake filling
- Place cream cheese and sugar in a large mixing bowl and beat together with a wooden spoon (you can also use an electric hand mixer or stand mixer, fitted with a paddle attachment). Add egg, one at a time, beating after each addition. Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and zest until fully incorporated. Set mixture aside.
- Place all ingredients into a bowl and stir together until fully combined. Add 1 ¼ cups of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.
- Pour half the cheesecake mixture over the crust and spread into a thin layer. Pour ½ cup scoops of both fillings into the baking dish in random dollops, until all of both fillings have been used. Using a toothpick, gently dip ¼ inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want before placing in the oven and baking for 25 to 35 minutes or until the center is still a little loose.
- Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour. Cur into small bars and serve.
- *Makes 1 (9”x12” Pan)