Pour Filling: Pour the pumpkin cheesecake filling over the pre-baked crust and spread it evenly.
Add Swirl: Drop spoonfuls of the pumpkin swirl mixture over the cheesecake filling. Use a knife or a toothpick to gently swirl the pumpkin mixture into the cheesecake.
Bake:
Bake: Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
Cool: Turn off the oven and crack the oven door slightly. Let the cheesecake bars cool in the oven for 1 hour. Then, remove from the oven and let cool to room temperature.
Chill:
Refrigerate: Refrigerate the bars for at least 3 hours, or overnight, to fully set.
Serve:
Cut and Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve.
Optional Toppings:
Top with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce if desired.
These Pumpkin Cheesecake Bars are a delightful combination of creamy cheesecake and spiced pumpkin, making them a perfect dessert for fall or any special occasion. Enjoy!
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