Marbled Pumpkin Cheesecake Bars

5 from 5 votes

Marbled Pumpkin Cheesecake Bars

We LOVE these Pumpkin Cheesecake Bars very much! They're easy to make, the filling is so creamy and the chocolate cookie crust is kissed with cinnamon for one of the best fall desserts ever! These bars also freeze very well, for whenever you're craving a quick sweet treat!

Prep Time20

Cook Time30

Chill Time1

Total Time1 50

Course: Dessert

Cuisine: American, greek

Servings:

Calories: 427kcal

Author: Teri & Jenny

Ingredients

chocolate crust

12 ounces chocolate wafer cookies finely ground
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 teaspoon cinnamon

cheesecake filling

16 ounces cream cheese, softened
¾ cup sugar
¼ cup sour cream
1 tablespoon all purpose flour
3 eggs
2 tablespoons whole milk
1 teaspoon vanilla extract
zest of 1 lemon

pumpkin filling

1 cup pumpkin puree
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

US Customary - Metric

Instructions

crust

Pour wafers and cinnamon into a bowl. 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 the bowl of a stand mixer and beat together with paddle attachment (you can also use an electric hand mixer).
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.

pumpkin filling

Place all ingredients into a bowl and stir together until fully combined.
Add 1 cup of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.

assemble

Preheat oven to 250˚F.
Pour cheesecake filling over the chocolate crust.
Dollop spoonfuls of pumpkin filling all over the top of the cheesecake filling.
Using a toothpick or two, 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 loose and wobbly.
Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour.
Run a small knife along the edges of the cheesecake that touch the pan directly, then carefully take the sides of parchment and lift the cheesecake from the pan. Cut into small bars and serve.

Notes

**Makes 1 (9”x13” Pan)**

Tips for Making the BEST Pumpkin Cheesecake Bars

Don't over-bake the bars! It'll cause the surface to crack as it cools and the filling won't be silky smooth! It's important that the center of the filling is still loose and wobbly when it's pulled from the oven.
We love using the Nabisco Chocolate Wafers for the crust, but if you're unable to find them, using Oreos (with the creme filling removed) is just fine!
Firmly pressing the crust into the pan and chilling the crust before adding the filling ingredients will both greatly help crust from crumbling into the filling.
Since this isn't a thick cheesecake bar it's important to just drag the toothpick near the surface of the filling to achieve the marble pattern. Inserting the toothpick too deeply into the filling will cause the toothpick to drag into the pumpkin cheesecake bars crust.

Nutrition