I know, I know, I already have a recipe for both pumpkin pie cheesecake and New York cheesecake, but now I’m combing the two into these glorious swirled cheesecake bars. They’re everything you love about spiced pumpkin pie and tangy cheesecake, just crammed into one sweet dessert. And let me tell you… they’re absolutely delicious!!
I’ve been wanting to post this recipe for a while now, but I was a little embarrassed by how lazy I got with the whole swirling thing. But you know what? I’m not perfect, and while I may not be an expert on marbling cheesecake, they taste crazy good and that’s what really matters. ????
Most of you know I love pumpkin & cheesecake, so it was just a matter of time before I put the two together. I decided that instead of using a traditional graham or gingersnap crust, that I’d use my ultra flaky pie crust base (the same one I used for these apple pie dulce de leche bars). Turns out that was an excellent idea! It really made these feel more like pie, which was kind of what I was going for.
For the base I used a combo of cream cheese and ricotta. We’re big fans of ricotta (especially the husband) so I really wanted to use it in these… plus it kind of mimicked the texture of the pumpkin puree. Speaking of the pumpkin puree, I combined it with a bit of the reserved cheesecake filling, cinnamon and pumpkin pie spice, it helped thicken the puree up a bit. I swirled everything together on top of the crust and then baked them until the center was set, about 40 minutes.
As soon as I pulled the pan out of the oven, I let the bars come to room temperature and then tossed them in the fridge to chill. I like really cold cheesecake, but if you’re ok with room temperature, go ahead and cut them up! Top them with a dollop of homemade whipped cream, a sprinkle of pumpkin pie spice, and if you’re feeling extra fancy, some candied nuts! (We had some candied walnut leftover from this salad, so we chopped them and tossed them on top).
I love how creamy and flavorful these pumpkin pie cheesecake bars are! They’re perfectly spiced, tangy, and not overly sweet. They’d be a great addition to your holiday spread!! Enjoy & happy baking!
Pumpkin Pie Cheesecake Bars Recipe
For the Crust
- 1 1/4 cup all purpose flour
- 1 1/2 tbsp granulated sugar
- 1/4 tsp salt
- 7 tbsp butter - cold and cut into 1/4'' pieces
- 1 egg yolk
- 2 1/2 tbsp ice water
For the Filling
- 1 lb part-skim ricotta cheese - room temperature
- 1 lb cream cheese - room temperature
- 2 eggs - room temperature
- 2 egg yolks - room temperature
- 1 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- whipped cream
- pumpkin pie spice
- candied nuts - chopped
- Preheat oven to 350 degrees, arrange a rack in the middle. Line the bottom of a 9x13-inch baking pan (I prefer using a metal one with square sides) with parchment paper, set aside.
- To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
- After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan. Gently prick the bottom of the crust with a fork. Place in the freezer and chill while preparing the filling.
- In the bowl of a stand mixer or a large mixing bowl, combine the ricotta, cream cheese, eggs & yolks, sugar, and vanilla extract. Turn mixer on (or use a hand mixer) and beat until smooth and creamy, about 2 minutes on medium speed. Reserve 1 cup of the filling, pour the remaining mixture into the prepared crust. Mix the reserved cheesecake filling with the pumpkin, cinnamon, and pumpkin pie spice, beat until smooth. Drop dollops of the pumpkin mixture on the top of the filling then swirl with a knife to create a marble look.
- Place in the oven and bake until the center is mostly set, but still slightly jiggly, about 40-45 minutes. Remove from the oven and allow to cool at room temperature for 30 minutes. Place a layer of paper towels over top, then cover with foil and chill for 1 hour or longer. Cut just before serving, garnish with whipped cream, pumpkin pie spice and chopped candied nuts.