Pumpkin Swirl Cheesecake Bars

Ingredients

• 1 1/2 cups graham cracker crumbs (for the crust)
• 2 tbsp granulated sugar (for the crust)
• 6 tbsp (85g) unsalted butter, melted (for the crust)
• 16 oz cream cheese, softened (block style, not spreadable) (for the cheesecake filling)
• 2/3 cup (133g) granulated sugar (for the cheesecake filling)
• 1/2 cup (120g) sour cream, room temp (for the cheesecake filling)
• 2 tsp vanilla extract (for the cheesecake filling)
• Pinch of salt (for the cheesecake filling)
• 1 tbsp all-purpose flour (for the cheesecake filling)
• 2 eggs, room temp (for the cheesecake filling)
• 1/2 of the cheesecake filling (for the pumpkin filling)
• 2/3 cup (160g) pure pumpkin puree (not pie filling) (for the pumpkin filling)
• 1 1/2 tsp pumpkin pie spice (for the pumpkin filling)
• 1 tsp cinnamon (for the pumpkin filling)

Instructions

1. Preheat the oven to 325°F and line an 8x8 pan with parchment paper.
2. Mix crust ingredients together and press firmly into the prepared pan.
3. Bake ~8-10 min, then let it cool slightly.
4. Beat cream cheese and sugar until smooth.
5. Mix in sour cream, vanilla, salt, and flour.
6. Whisk in the eggs on low speed or by hand until just combined.
7. Reserve half of this filling on the side and mix the other half with pumpkin, pumpkin pie spice, and cinnamon.
8. If you want to do the pumpkin design, pour half the cheesecake filling over the crust. Pour about 2/3 of the pumpkin filling over that, followed by the rest of the cheesecake filling.
9. Using a piping bag, pipe the rest of the pumpkin filling on top in the shape of pumpkins.
10. Use a toothpick to add swirls & ridges to the pumpkins.
11. For a regular swirl (if you don't want to do the pumpkin design) alternate dropping spoonfuls of the cheesecake filling and pumpkin filling over the crust.
12. Bake 35-40 min or until the edges are set and center jiggles just slightly.
13. Cool at room temp for at least 30 minutes, then chill for at least 3 hours.