Rich and decadent pumpkin blueberry swirl cheesecake baked on a thick, buttery graham cracker crust. These cheesecake bars are deliciously spiced and so easy to make!
2cupsGraham Crackers Crumbsabout 15 sheets of Graham Crackers
1/2cupUnsalted Buttermelted
1tspPumpkin Pie Spice
Blueberry Sauce
1cupFresh Blueberries
1/4cupGranulated Sugar
1tspCornstarch
1tspPure Vanilla Extract
Cheesecake Filling
16ozCream Cheesesoftened to room temperature
1cupGranulated Sugar
1tspPure Vanilla Extract
1/2cupGreek Yogurtroom temperature
1/4tspSalt
3Eggsroom temperature
1 ½cupsPumpkin Puree
1tspPumpkin Pie Spice
1tspGround Cinnamon
1tbspCornstarch
Instructions
Crust
Preheat oven to 375°F (190 C).
Grease an 8 x 8 baking pan and line with parchment paper. Set aside.
In a medium bowl mix together the Graham cracker crumbs, melted butter and pumpkin pie spice until combined. Press the mixture into the prepared pan using the bottom side of a measuring cup. Make sure, not to leave any gaps.
Bake the crust for 8 minutes.
Remove from oven and let it cool before pouring the filling.
Blueberry Sauce
In a medium saucepan, add the blueberries, granulated sugar, cornstarch and vanilla extract.
Bring to a boil and then simmer in low heat for 5 minutes stirring occasionally. The blueberry sauce should be cooked down and have a medium thick consistency.
Remove from heat and transfer to a small bowl. Let it come to room temperature.
Cheesecake Filling
Preheat oven to 350°F (180C).
Using a hand/stand mixer with the whisk attachment on, mix the cream cheese on medium-high speed until silky smooth for 5 minutes.
Add the granulated sugar and mix on medium-high speed for 2 more minutes. Scrape down the sides of the bowl when necessary.
Mix in Greek yogurt, vanilla extract and salt until just combined.
Add the eggs one at a time beating on low speed after each addition. Do not overmix the batter. Set aside.
Assembling Cheesecake
Gather cheesecake batter, pumpkin mixture and blueberry sauce bowls.
Remove 1 and 1/2 cups of cheesecake batter and add into pumpkin mixture. Whisk until fully incorporated.
Remove 1/2 cup of cheesecake batter and add into blueberry sauce. Mix well using a spatula.
Spoon tablespoons of cheesecake batter, pumpkin cheesecake batter and blueberry cheesecake batter interchangeably over the cooled crust until the pan is filled and you have no batter left.
Use a knife to swirl and spiral the batters together for an abstract marble effect. Be careful not to drag the knife all the way down to the crust.
Hit baking pan once, on the kitchen counter to eliminate any air bubbles.
Bake for 30 to 35 minutes or until the cheesecake edges have set and the center is still a bit wobbly.
Remove from oven and let it cool down to room temperature inside the pan.
Cover with aluminum foil and refrigerate for at least 6 hours or overnight.
Cut into bars or squares and serve.
Enjoy!
Notes
Crust: Instead of a graham cracker crust, you can also use crumpled up gingersnap cookies or Biscoff cookies.
If you are using full Graham cracker sheets grind them in a food processor or place in a Ziploc bag and crush them finely with a rolling pin.
When pressing down the mixture into the pan, make sure you do not leave any gaps or loose parts.
Prebaking the Graham Cracker crust will prevent it from getting soggy and soft when adding the cheesecake filling.
Blueberry Sauce: You can use fresh or frozen blueberries.
Cheesecake Filling: Make sure you use softened cream cheese and Greek yogurt to avoid any lumps in the batter.
Cornstarch will prevent cheesecake from cracking while baking.
Note that ovens bake differently, so yours may take a little less or a little more time to bake.
The cheesecake will look wobbly when you remove it from oven but it will continue cooking as it cools down.
It is mandatory to chill cheesecake. I always chill mine overnight.
Make Ahead & Storage Instructions: You can prepare Graham Cracker crust, blueberry sauce and cheesecake batter (except eggs) one day ahead, refrigerate separately, then use the next day as instructed. Bring to room temperature before use.
Pumpkin blueberry swirl cheesecake bars will keep fresh in the fridge for up to 4 days covered airtightly. You can also freeze them up to 2 months. Place the sliced cheesecake bars on a sheet of parchment paper and freeze for 1 hour. Remove from freezer, place the cheesecake bars in an airtight container and return to freezer.
Have any questions about the recipe or want to ask for substitutions? Please contact us.