Ingredients
Equipment
Method
Bake the crust
- Preheat the oven to 325°F, then line a 9x13 pan. Press the crumbs crust mixture into the pan and bake for 8 minutes until set and lightly fragrant, visible at the edges.
Make the cheesecake layers
- Beat the vanilla cheesecake layer until smooth and glossy, then set it aside. Beat the pumpkin swirl layer until smooth and lump-free, then set it aside.
Assemble and swirl
- Pour the vanilla cheesecake over the baked crust and spread it to the corners. Dollop the pumpkin mixture in large spoonfuls over the vanilla layer, creating clear mounds on top.
- Use a knife to swirl dramatically through the layers, dragging through the surface to form bold streaks. Stop when distinct caramel-and-cream patterns appear rather than blending fully.
Bake, cool, and chill
- Bake at 325°F for 32–35 minutes until the center is just set and the edges look slightly puffed. Look for a gentle jiggle in the middle when you tap the pan.
- Cool the bars at room temperature until fully cooled. Refrigerate for 3 hours to firm up, then cut into bars with clean edges.
Notes
For the neatest bars, chill at least 3 hours and wipe your knife between cuts. Store covered in the refrigerator up to 4 days; freezing is yes—freeze bars up to 2 months and thaw in the fridge overnight. Dietary swap: use a 1:1 cream-cheese alternative (or reduced-fat cream cheese) if desired to lower calories, keeping the same baking time for a just-set center.