pumpkin swirl cheesecake bars

pumpkin swirl cheesecake bars

Do you love pumpkin pie and swoon for cheesecake? Then I’m pretty sure you’re going to love these. Spiced pumpkin cheesecake batter (yum!) swirled into a gingered sour cream cheesecake batter (double yum!).

The buttery crust is made with oats, cinnamon and pecans. I could eat it all by itself, it is that good.

I’m going to keep this post short and sweet, I just wanted to share the pumpkin love with my fellow Canadians before Thanksgiving this weekend!*

To my American friends, you could make a turkey with the works and celebrate with us ‘nucks! No? Not happening? Okay, well I recommend you at least make pumpkin swirl cheesecake bars as a test-run for your own Thanksgiving…

pumpkin swirl cheesecake bars

*How the heck did that happen?

Pumpkin Swirl Cheesecake Bars

I created these pumpkin swirl cheesecake bars for Rogers Foods (a Canadian flour and cereal company I develop recipes for).

For crust:

  • 1/2 cup Rogers All Purpose Flour
  • 2/3 cup Rogers Old Fashioned Large Flake Oats
  • 2/3 cup finely chopped pecans
  • 2/3 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter, melted

For cheesecake filling:

  • 1 bar cream cheese (250 grams; 8 ounces), softened
  • 1/2 cup sour cream
  • 1/2 cup + 3 tbsp sugar, separated
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 tbsp crystallized ginger, minced
  • 1 cup pumpkin puree (if using canned, look for 100% pure pumpkin NOT pumpkin pie filling)
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg

To make crust:

Preheat oven to 350 degrees F. Prepare a 9″x9″x2″ square baking pan by lining with parchment paper or buttering generously.

In a large bowl, stir together first six ingredients. Pour melted butter over top, and stir until moistened. Press firmly and evenly into baking pan. Bake in centre of oven for 20 minutes. Keep oven temperature at 350 degrees.

To make cheesecake:

In the large bowl of a standing mixer, beat together cream cheese and sour cream. Add 1/2 cup sugar and beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Remove 1 cup of cheesecake batter and stir in minced crystallized ginger; set aside.

To remaining batter, add pumpkin puree, remaining 3 tablespoons of sugar, and spices; beat to combine.

Drop spoonfuls of cheesecake batter onto the prepared crust, alternating between the plain and pumpkin batters. Gently swirl with a knife to create a marbled effect. Bake in centre of preheated oven for approximately 30 minutes, or until set (edges will be puff a bit and centre will jiggle only slightly, springing back when gently touched).

Cool on a wire rack, then transfer to refrigerator. Chill at least 2 hours prior to serving.

YIELD: 16 bars

 

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471 Comments

  1. Kate Kalbfleisch

    October 18, 2011 9:03 pm - Reply

    Rogers? Is that the same company that makes Rogers Golden Syrup?

    • Anonymous

      October 19, 2011 2:59 am - Reply

      Nope! They make flours, and cereals, grain products, etc..

  2. Alanna Taylor-Tobin

    May 27, 2012 10:04 pm - Reply

    Hot diggety- these look amazing! I love that they don’t use cookies in the crust – that’s the #1 thing that puts me off making cheesecake. Can’t wait to make these this fall!

  3. Heather C

    October 24, 2012 9:16 am - Reply

    Is there anything I can substitute for the minced ginger? Like maybe more ground ginger? I know this post is about a year old, but I thought these looked so yummy and I have so much pumpkin left over that needs using up! :)

    • foodess

      October 24, 2012 10:19 am - Reply

      Hi Heather! You can just leave out the minced crystallized ginger if you don’t have it, they’ll still be delish!

      • Heather C

        October 24, 2012 11:22 am - Reply

        Thanks!! I’m so excited to make them! Every time I make your chocolate cake, ppl rave, so I’m sure these will be just as big of a hit :)