Pumpkin Cinnamon Roll Cheesecake Bars
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 1/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened (for swirl)
- 1/2 cup powdered sugar (for optional glaze)
- 1 tablespoon milk or heavy cream (for optional glaze)
Instructions
- Preheat your oven to 325°F (165°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. This makes it much easier to lift the bars out once they have cooled and set.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons of melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of your prepared pan. Bake the crust for 8-10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and fluffy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until well combined. Add the eggs one at a time, beating on low speed just until incorporated. Do not overmix the batter at this stage to avoid cracks.
- In a small bowl, mix the brown sugar, ground cinnamon, and 2 tablespoons of softened butter. Use a fork to combine them until you have a thick, crumbly paste. If it feels too dry, you can add a tiny bit of melted butter to make it more spreadable.
- Pour the pumpkin cheesecake filling over the baked crust. Drop small spoonfuls of the cinnamon mixture onto the top of the cheesecake batter. Use a toothpick or a knife to gently swirl the cinnamon mixture into the cheesecake, creating a beautiful marbled pattern.
- Place the pan back in the oven and bake for 40 to 45 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake sit inside for 10 minutes to prevent cracking.
- Remove the pan from the oven and let it cool completely at room temperature. 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 so you can get clean slices.
- If desired, whisk together powdered sugar and milk to create a simple glaze. Drizzle this over the chilled bars before cutting them into 16 squares. Serve cold and enjoy!