Food Recipes Pumpkin Swirl Cheesecake Bars 4.1 (15) Add your rating & review These gorgeous bars are much easier to prepare than a whole pumpkin swirl cheesecake—but just as tasty. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on November 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 3 hrs 30 mins Yield: 24 serves These gorgeous, pumpkin swirl cheesecake bars have a speculoos cookie crust (what cookie butter is made from), which pairs deliciously with the spiced pumpkin filling. To make these just the right amount of sweet, we swirled in some of the tangy original cheesecake mixture, which also creates that pretty swirl on top. Ingredients Nonstick cooking spray 12 ounces speculoos cookies (about 40) ½ cup (1 stick) unsalted butter, melted Kosher salt 4 8-oz bars cream cheese, at room temperature 1 ¼ cups granulated sugar 4 large eggs, at room temperature ¼ cup all-purpose flour 1 15-oz can pure pumpkin puree 1 teaspoon ground allspice 1 teaspoon ground ginger 1 ½ teaspoons ground cinnamon Directions Preheat the oven to 325°F. Line a 9x13-inch baking dish with two crisscrossed pieces of parchment paper, leaving an overhang on all sides. Coat the parchment with nonstick cooking spray. Pulse cookies in a food processor until finely ground, about 20 seconds (you should have about 2 cups packed crumbs). Add butter and a pinch of salt and pulse until just combined. Using a flat-bottomed measuring cup, press the mixture into the bottom of the prepared pan. Place in freezer and chill until firm, about 10 minutes. Beat cream cheese and sugar with an electric mixer on medium-high until creamy, about 2 minutes. Add the eggs and beat to combine. Reduce speed to low and beat in flour and ½ teaspoon salt. Transfer 1½ cups of filling to a small bowl and set aside. To the remaining filling, add the pumpkin, allspice, ginger, and cinnamon and beat until combined. Pour the pumpkin filling over the crust. Dollop the reserved plain filling onto the pumpkin and swirl with a toothpick or skewer to create a marble effect. Bake until just set (the center will still be slightly wobbly), 30 to 35 minutes. Let cool at room temperature for 30 minutes, then refrigerate until set, about 2 hours. Rate it Print