Ingredients
Equipment
Method
Prep and bake the crust
- Preheat the oven to 325F, then line a 9x13 pan and press gingersnap crumbs over the bottom to form an even layer.
- Bake for 10 minutes, then let the crust cool slightly while you make the filling.
Make the cheesecake batter and swirl
- Beat the softened cream cheese with both sugars until smooth.
- Add the eggs one at a time, beating after each addition until incorporated.
- Stir in the sour cream and vanilla, then divide the batter into two portions.
- Stir the pumpkin puree, pumpkin pie spice, and cinnamon into one portion until evenly colored.
- Alternately pour both batters over the crust and swirl with a knife to create a marbled pattern.
Bake, cool, and finish
- Bake for 40-45 minutes, until the center is just set.
- Cool to room temperature, then refrigerate for 4 hours to chill and firm.
- Cut into bars and top each bar with whipped cream before serving.
Notes
For the cleanest slices, chill at least 4 hours and use a sharp knife warmed under hot water, wiping between cuts. Store covered in the refrigerator for up to 4 days. Freeze bars (without whipped cream) for up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese if you want a slightly softer set.