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Creamy Pumpkin Swirl Cheesecake Bars with Maple Pecan Crust

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These creamy pumpkin swirl cheesecake bars feature a silky cheesecake layer marbled with spiced pumpkin and a nutty maple pecan crust. Perfect for cozy gatherings, bake sales, or a comforting treat any time of year.

Ingredients

Scale
  • 1 1/2 cups pecan halves (toasted for extra flavor)
  • 1 cup old-fashioned rolled oats
  • 1/4 cup pure maple syrup
  • 3 tbsp unsalted butter, melted
  • 1/4 tsp salt
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup pure pumpkin puree
  • 1/4 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of ground cloves
  • 1 tbsp heavy cream
  • Optional: Chopped toasted pecans
  • Optional: Extra drizzle of maple syrup
  • Optional: Whipped cream

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a two-inch overhang for easy lifting. Lightly grease if desired.
  2. Place toasted pecan halves and oats in a food processor. Pulse until finely ground but not powdery.
  3. Add maple syrup, melted butter, and salt. Pulse until combined; mixture should stick together when pressed.
  4. Press crust mixture evenly into prepared pan. Bake for 10 minutes, until lightly golden and fragrant. Remove and let cool.
  5. In a large bowl, beat cream cheese until smooth and fluffy (about 2 minutes). Add sour cream and granulated sugar; mix until creamy.
  6. Beat in eggs, one at a time, mixing just until combined. Stir in vanilla extract.
  7. In a medium bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and heavy cream. Stir until smooth.
  8. Pour cheesecake batter over cooled crust, smoothing the top.
  9. Spoon dollops of pumpkin mixture onto cheesecake layer. Swirl gently with a butter knife or spatula to create a marbled effect.
  10. Bake for 30-35 minutes, until edges are set but center still jiggles slightly.
  11. Let bars cool in the pan for 1 hour. Refrigerate for at least 3 hours (overnight preferred) to set.
  12. Lift bars out using parchment overhang. Slice with a sharp, damp knife for clean edges.
  13. Top with extra toasted pecans, maple syrup, or whipped cream if desired.

Notes

For gluten-free bars, use certified gluten-free oats. Toasting pecans deepens flavor. Don’t overmix cheesecake batter to prevent cracks. Chill bars thoroughly for clean slices. Bars can be made dairy-free with plant-based cream cheese and sour cream. Store in the fridge up to 5 days or freeze up to 2 months.

Nutrition

Keywords: pumpkin cheesecake bars, maple pecan crust, fall dessert, easy cheesecake, pumpkin swirl, Thanksgiving dessert, gluten-free adaptable, creamy bars, autumn baking

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