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1. #PUMPKIN SWIRL CHEESECAKE HOW TO#
2. #PUMPKIN SWIRL CHEESECAKE CRACKED#
3. #PUMPKIN SWIRL CHEESECAKE CRACKER#
4. #PUMPKIN SWIRL CHEESECAKE CRACK#

Also, clean the knife off under hot water and wipe off in between each cut. To get perfectly clean slices, Press down the knife to the bottom and pull towards yourself to remove (don't lift). Remove the bars to a wire rack to cool for one hour, then into the fridge uncovered for at least 3 hours.

#PUMPKIN SWIRL CHEESECAKE CRACKED#

Some areas may be puffed up and cracked around the pumpkin, but it will fall and settle as it cools. STEP 5: Bake the Pumpkin Swirl Cheesecake Bars for 35-40 minutes or until set and there is a still a slight jiggle in the center (not sloshy, though). This helps to incorporate the batters together. Pull the knife up and down slightly as you swirl. Then, use a butter knife to swirl it in and throughout the cheesecake. STEP 4: Snip a small corner off of the piping bag and swirl around the top of the cheesecake. Pour the batter on top of the crust, spread it out, and gently tap on the counter to remove any air bubbles. Scrape the sides once more, then add the sour cream and vanilla and mix until combined. With the mixer running on low, add one egg until fully incorporated, then the other. Add the sugar and mix on low again, then scrape down the sides. STEP 3: Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix on low to cream. Transfer the mixture to a piping bag or tip top bag and set aside. If you'd like to make this step easier/more visually appealing, you can add 1-2 tablespoons of heavy cream to loosen it up. I will acknowledge that the pumpkin is slightly chunky so it makes it more difficult to swirl into the cheesecake, but I like the maximum pumpkin flavor. STEP 2: Combine the pumpkin, sugar, and spices in a bowl until mixed. Hot tip: the best tools for this job are a ⅓ cup measuring cup and an offset spatula.īake at 350℉/177℃ for 10 minutes.

#PUMPKIN SWIRL CHEESECAKE HOW TO#

Watch this quick video to see how to easily line your pan. Press the crumbs in the bottom of a parchment lined 8x8" pan. How to make the Pumpkin Swirl Cheesecake BarsĪdd in the sugar, salt and melted butter and pulse a few times to combine and until all crumbs are moistened.

#PUMPKIN SWIRL CHEESECAKE CRACK#

Whipping too much air into a cheesecake batter can cause it to crack and bake unevenly. You can do this with a handheld mixer if that's all you have, but be very careful not to whip for too long, as a hand mixer's low speed is much higher than a stand mixer's low speed. You will need a food processor of high speed blender, in addition to a stand mixer. This goes in the cheesecake batter and helps make it extra tangy (which we love in a cheesecake). I've tried with others and it doesn't taste the same! Canned pure pumpkin, not pumpkin pie filling! Just be sure that they are ground super fine.

I've made these with a few different brands and all turned out the same, though I find Sweetzels to be the spiciest (which I love). Here are some of the key ingredients - note, these are not all ingredients (the rest are considered staple items). If you want other pumpkin items, try my Pumpkin Chai Tiramisu, Pumpkin Pie Crumble Bars, or Pumpkin Spice Soft Pretzels! They're all pretty different depending on what you're looking for, but equally as delicious.

#PUMPKIN SWIRL CHEESECAKE CRACKER#

They get slightly caramelized when baked from the sugar already in cookies and is slightly crunchier than a graham cracker crust. They're SO creamy and tangy.įor extra punch, these easy Pumpkin Swirl Cheesecake Bars have a gingersnap crust. That's why I love a real simple cheesecake bar! This is a fall version with pure pumpkin puree and warm spices swirled into the cheesecake batter. Sometimes you want cheesecake, but you don't want the hassle of the springform pan and long bake time. Quicker and easier than normal cheesecake, these Pumpkin Swirl Cheesecake Bars are the perfect fall treat. Creamy, dense New York style cheesecake is swirled with a spiced pumpkin mixture and baked on a gingersnap base.