1.5cupspretzelsfinely ground, measure 1½ cups AFTER grinding them
¼cupgranulated sugar
8tablespoonunsalted buttermelted
¼tsp salt
Pumpkin Pie Filling
15ozpumpkin puree
2eggsroom temp
1egg yolkroom temp
¾cupheavy creamroom temp
¾cupbrown sugar
1teaspoonvanilla extract
1teaspooncinnamon
½teaspoonkosher salt
½teaspoonground ginger
¼teaspoonground cloves
¼tsp nutmeg
Cheesecake Filling
8ozcream cheeseroom temp
¼cupgranulated sugar
1eggroom temp
1teaspoonvanilla extract
Instructions
Making the Pretzel Crust
Preheat the oven to 350°F. Spray an 8x8 pan with non stick cooking spray then line it with parchment paper and spray it again
Finely ground the pretzels in the food processor on low speed
Mix the pretzel crumbs and granulated sugar in a medium sized bowl
Add the melted butter and mix until fully incorporated
Spread the pretzel mixture evenly across the bottom of the parchment lined pan then press down firmly. Bake for 8 minutes then set aside
Making the Pumpkin Pie Filling
In a medium mixing bowl whisk together the pumpkin puree, eggs, yolk, cream, brown sugar and vanilla just until combined
In a separate small bowl whisk together the cinnamon, salt, ginger, cloves and nutmeg then whisk it into the pumpkin mixture just until combined
Making the Cheesecake Filling
In a medium bowl with an electric hand mixer beat the cream cheese and granulated sugar on medium speed for 2 minutes
Add the egg and vanilla then beat just until combined
Baking the Pumpkin Swirl Cheesecake Bars
Pour the pumpkin pie filling on top of the pretzel crust, reserving ½ cup
Dollop the cheesecake filling by spoonfuls across the pumpkin filling in 3 lines
Take the reserved ½ cup pumpkin pie filling and dollop it between the cheesecake dollops
Using a butter knife swirl up and down through the pan and in a couple circles to make the swirl
Bake for 35-40 minutes until the edges are slightly puffed and firm and middle is slightly wobbly
Cool completely before cutting and serving. Best if cooled for 12-24 hours. Enjoy!
Notes
Measure the pretzels after grinding them.Cheesecake bars will appear slightly jiggly in the center and set on the outer edges when done baking. Bars will fully set upon cooling. Let the cheesecake bars cool completely before cutting.