Cottage Cheese Pumpkin Swirl Cheesecake Bars
These velvety, beautifully marbled bars offer a delightful seasonal flavor. They make a crowd-pleasing dessert that will impress any gathering.
Ingredients
For the Crust
- 1 1/2 cups Gingersnap Cookie Crumbs
- 4 tbsp Unsalted Butter, Melted
For the Cheesecake Layer
- 2 cups Full Fat Cottage Cheese, Room Temperature
- 8 oz Cream Cheese, Softened
- 2/3 cup Granulated Sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1/8 tsp Salt
- 2 Large Eggs, Room Temperature
For the Pumpkin Swirl
- 3/4 cup Pumpkin Puree
- 3 tbsp Light Brown Sugar
- 1 1/2 tsp Pumpkin Pie Spice
- 1 Large Egg Yolk
Equipment
- 9x9-inch baking pan
- food processor or blender
- skewer
Instructions
- Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment, leaving an overhang on two sides. Mix the gingersnap crumbs with the melted butter, press firmly into the pan and bake for 10 minutes. Reduce the oven to 325°F and place a pan of hot water on the lower rack.
- Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky.
- Add the cream cheese, sugar, cornstarch, vanilla and salt and blend until smooth. Add the eggs and pulse just until combined.
- Transfer 1 cup of the cheesecake batter to a separate bowl and whisk in the pumpkin puree, brown sugar, pumpkin pie spice and egg yolk until smooth.
- Pour the plain batter over the crust and spread it evenly. Drop spoonfuls of the pumpkin batter over the top, then drag a skewer through both layers in a figure-eight pattern to create a marbled swirl.
- Bake on the middle rack for 40 to 45 minutes, until the edges are set and the center has a slight wobble.
- Let the bars cool completely in the pan, then refrigerate for at least 4 hours. Lift out using the parchment and cut into 16 bars.
Nutrition
Serving: 1servingCalories: 215kcalCarbohydrates: 23gProtein: 6gFat: 11g