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swirled pumpkin cheesecake bars

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my Mamaw's recipe collection.

►
yield 16 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For swirled pumpkin cheesecake bars

  • 1 c
    graham cracker crumbs
  • 2 Tbsp
    sugar
  • 2 Tbsp
    reduced fat butter, melted
  • FOR THE FILLING
  • 11 oz
    reduced fat cream cheese
  • 1/3 c
    reduced fat sour cream
  • 1/3 c
    sugar
  • 2 tsp
    all purpose flour
  • 1/2 tsp
    vanilla
  • 1
    egg, lightly beaten
  • 1/2 c
    canned pumpkin
  • 1 Tbsp
    brown sugar

How To Make swirled pumpkin cheesecake bars

  • 1
    In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack.
  • 2
    For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended.
  • 3
    Pour plain batter over crust. Drop pumpkin batter by tablespoons over plain batter. Cut through batter with a knife to swirl. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.
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