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Spider Web Pumpkin Cheesecake Bars Easy Recipe for Halloween Parties

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Delightfully creamy, lightly spiced pumpkin cheesecake bars with a fun spider web swirl, perfect for Halloween parties and cozy fall comfort.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ⅓ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ¼ teaspoon salt
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons powdered sugar
  • A few drops of vanilla extract
  • Optional: black food coloring or cocoa powder for spider web swirl

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until mixture resembles wet sand and sticks when pressed.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set and slightly golden. Let cool.
  4. In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each. Stir in pumpkin puree, vanilla, cinnamon, nutmeg, ginger (if using), and salt until just combined.
  6. In a small bowl, mix sour cream (or Greek yogurt), powdered sugar, and vanilla extract until smooth. Add black food coloring or cocoa powder if desired.
  7. Pour pumpkin cheesecake filling over cooled crust and smooth the top gently.
  8. Dollop the swirl mixture over the filling in 6-8 evenly spaced spots.
  9. Use a toothpick or skewer to drag lines from the center of each dollop outward and inward to create a spider web pattern.
  10. Bake for 35-40 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and cool inside for 1 hour.
  11. Refrigerate for at least 4 hours or overnight to firm up and meld flavors.
  12. Lift bars from pan using parchment overhang and slice into squares with a sharp knife.

Notes

Use room temperature ingredients to avoid lumps and cracks. Do not overmix after adding eggs. Cooling gradually in the oven reduces cracking. Parchment paper helps with easy removal. For gluten-free crust, substitute almond flour. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: pumpkin cheesecake bars, Halloween dessert, pumpkin dessert, cheesecake bars, spider web swirl, easy pumpkin recipe, fall dessert

Find it online: https://tablemira.com/spider-web-pumpkin-cheesecake-bars-easy-recipe-for-halloween-parties/