Swirled Pumpkin Cheesecake Bars

These swirled pumpkin cheesecake bars combine a crunchy oat crust with a creamy pumpkin-spiced filling for the perfect fall treat.

35 min Serves 15 Medium American

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These bars feature a buttery oat and pecan crust, a smooth cream cheese filling swirled with pumpkin butter, and a crumbly topping. Bake until golden, then chill before cutting into squares. They keep well in the refrigerator for up to three days.

Directions

Heat the oven to 350°F. Line a 13x9-inch baking pan with parchment paper, letting it hang over the edges for easy removal. Spray with nonstick cooking spray.

In a big bowl, combine 2 cups of flour, oats, brown sugar, pecans, salt, pumpkin pie spice, and baking soda. Add the butter and mix on medium-low speed with an electric mixer until the mixture becomes crumbly.

Set aside 1½ cups of this crumb mixture in another bowl. Press the rest evenly into the prepared pan. Bake for about 20 minutes, until lightly golden.

In a large bowl, beat the cream cheese, sugar, heavy cream, and the remaining 1 tablespoon of flour with an electric mixer on medium speed for 2 to 3 minutes. Scrape down the sides and beat again until smooth and creamy.

Beat in the eggs one at a time, mixing well after each addition. Pour this filling over the baked crust. Dollop the pumpkin butter on top of the cream cheese layer and swirl it in with a knife.

Sprinkle the reserved oat mixture evenly over the top.

Bake for 30 to 35 minutes, until the top is golden brown.

Remove from the oven and let cool completely. Once cool, lift the entire baked block out using the parchment paper as handles.

Remove from the pan and cut into bars. Cover and refrigerate for up to 3 days.