Ingredients
Scale
- For the Crust:
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Pumpkin Cheesecake Filling:
- 16 oz cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- For the Cinnamon Roll Swirl:
- 4 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup all-purpose flour
- For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk or heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Step 1: Preparation Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Bake the crust for 8 minutes, then remove and let it cool slightly while you prepare the filling.
- Step 2: Mixing the Cheesecake Filling In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully incorporated. Add the eggs one at a time, beating on low speed just until combined. Avoid over-mixing the eggs to prevent air bubbles from forming in your cheesecake.
- Step 3: Creating the Cinnamon Swirl In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and flour. The mixture should be thick but pourable, resembling a paste. If it is too thick, add another teaspoon of melted butter. This mixture will provide the signature “cinnamon roll” flavor and texture within the bars.
- Step 4: Layering and Swirling Pour the pumpkin cheesecake filling over the pre-baked crust and spread it evenly with a spatula. Drop small spoonfuls of the cinnamon swirl mixture across the top of the cheesecake layer. Use a butter knife or a toothpick to gently swirl the cinnamon mixture into the cheesecake, creating a marble pattern. Be careful not to touch the bottom crust while swirling.
- Step 5: Baking Place the pan in the center of the oven and bake for 40 to 45 minutes. The edges should be set and slightly puffed, while the center should still have a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 20 minutes to prevent cracking.
- Step 6: Cooling and Chilling Remove the pan from the oven and let it cool completely to room temperature on a wire rack. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly and for the flavors to meld.
- Step 7: Glazing and Serving In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Lift the chilled cheesecake out of the pan using the parchment paper overhang. Drizzle the glaze generously over the top. Use a sharp, warm knife to cut the cheesecake into 16 bars, wiping the knife clean between each cut for perfect slices.
- Cook Time: 1 hour 15 minutes