Swirled Pumpkin Cheesecake Bars

Ingredients

For the Crust

• 8 whole graham crackers, broken into 1-inch pieces
• 4 tablespoons unsalted butter, melted
• 1 tablespoon sugar

For the Filling

• 1 pound (two 8-oz bars) cream cheese, room temperature
• ¾ cups sugar
• 1 tablespoon all-purpose flour
• Pinch of salt
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• ½ cup + 2 tablespoons solid-pack pumpkin purée
• ½ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• ¼ teaspoon ground ginger

To Make Swirled Pumpkin Cheesecake Bars

Crust

• Preheat oven to 350°F. Line the bottom of an 11×7-inch baking dish with parchment paper.
• Process graham crackers in a food processor to fine crumbs. Add sugar and butter; pulse until combined. Press evenly into the bottom of the pan.
• Bake until set, about 10 minutes. Transfer to a wire rack and cool completely.

Filling

• Reduce oven temperature to 325°F.
• Beat cream cheese and sugar on medium speed until fluffy and smooth, about 3 minutes. Add flour, salt, and vanilla; beat to combine. Add eggs one at a time, beating just until combined after each. Set aside.
• In a separate bowl, combine pumpkin purée, cinnamon, nutmeg, and ginger. Add ¾ cup of the cream cheese mixture and stir until fully incorporated.
• Spread 1 cup of the cream cheese mixture in a thin layer on the crust. Drop ¼-cup dollops of the pumpkin mixture and the cream cheese mixture in alternating checkerboard pattern. Use a wooden skewer or toothpick to swirl the two fillings into a marbling pattern.
• Bake until set, 45–50 minutes. Cool completely on a wire rack. Refrigerate until chilled, 2–3 hours. Lift from pan using parchment, cut into bars, and serve.