Food Pumpkin Swirl Cheesecake Bars Sure, you've seen this combo before. But not done this well. This recipe doesn't use a whole can of pumpkin, so add leftovers to a smoothie, a pot of chili, hot oatmeal or even hummus. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 9, 2021 Print Share Pumpkin Swirl Cheesecake Bars. Photo: Carson Downing Hands On Time: 20 mins Total Time: 6 hrs 25 mins Servings: 12 Yield: 12 bars Jump to Nutrition Facts Ingredients 10 whole sheets graham crackers (20 squares) ¼ cup unsalted butter, melted ¼ cup plus 2 tablespoons packed brown sugar, divided ⅛ teaspoon plus pinch fine sea salt, divided ½ cup canned pumpkin 3 large eggs, at room temperature, divided 2 tablespoons all-purpose flour, divided ¾ teaspoon pumpkin pie spice 1 ½ teaspoons vanilla, divided 2 8 ounce packages cream cheese, softened ¾ cup granulated sugar 2 tablespoons low-fat Greek yogurt Directions Position a rack in the center of the oven. Preheat oven to 375°. Line an 8-inch square baking pan with foil, allowing excess to hang over edges. In a food processor, pulse graham crackers to fine crumbs. Add melted butter, 1/4 cup brown sugar and 1/8 teaspoon salt. Process until evenly moistened. Pour crumb mixture into prepared pan. Press evenly over the bottom and 1 inch up the sides of pan. Bake until golden and set, about 10 minutes. Reduce oven temperature to 325°. Transfer pan to a wire rack to cool slightly. In a medium bowl, whisk together pumpkin, 1 egg, 2 tablespoons brown sugar, 1 tablespoon flour, the pumpkin pie spice, 1/2 teaspoon vanilla and a pinch of salt. Wipe out food processor bowl with a paper towel. Add cream cheese, granulated sugar, 2 eggs, the yogurt, 1 tablespoon flour and 1 teaspoon vanilla. Process until completely smooth, about 1 minute. Scrape the sides of bowl and process again briefly. Spread cheesecake mixture evenly over warm crust. Drop spoonfuls of pumpkin mixture over cheesecake mixture. Using a butter knife, lightly swirl mixtures together, being careful not to scrape the crust. Bake until cheesecake jiggles slightly in center when pan is nudged, 40 to 45 minutes. Cool completely in pan on a wire rack. Chill at least 4 hours (but preferably 24) before cutting into bars. Store in an airtight container in fridge. Print Nutrition Facts (per serving) 322 Calories 19g Fat 33g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 322 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 95mg 32% Sodium 236mg 10% Total Carbohydrate 33g 12% Total Sugars 24g Protein 5g Vitamin C 1mg 3% Calcium 66mg 5% Iron 1mg 6% Potassium 122mg 3%