Marbled pumpkin-maple cheesecake bars for autumn indulgence

Ingredients for Marbled pumpkin-maple cheesecake bars

• 113 g unsalted butter, melted, slightly cooled, plus more for greasing the pan

• 280 g digestive biscuits (about 20)

• 30 g caster sugar

• 2.5 ml salt

• 680 g cream cheese, room temperature, cut into small pieces

• 4 large eggs, room temperature

• 200 g caster sugar

• 10 ml vanilla extract

• 2.5 ml salt

• 225 g soured cream, room temperature

• 120 ml pure maple syrup

• 425 g pumpkin purée

• 7.5 ml pumpkin pie spice

• 2.5 ml ground ginger

How to make Marbled pumpkin-maple cheesecake bars

1. Place a rack in the centre of the oven and preheat to 180°C (fan 160°C).

2. Lightly butter a 33 x 23 x 5 cm metal baking tin. Line the base and sides with parchment paper, leaving some overhang on the long sides, then butter the parchment.

3. Pulse the digestive biscuits in a food processor until fine crumbs form (you should have approximately 250 g).

4. Add 100 g of sugar and a pinch of salt, then pulse just to combine.

5. Add 115 g of melted butter and pulse until the mixture resembles wet sand.

6. Transfer the crumbs to the prepared tin and press firmly into the bottom using a measuring cup.

7. Bake the crust for 8–10 minutes, until fragrant and the edges are just starting to take on colour.

8. Transfer the tin to a wire rack and allow to cool.

9. Reduce the oven temperature to 135°C (fan 115°C).

10. In the bowl of a stand mixer fitted with the paddle attachment, beat 600 g of cream cheese on medium-high speed until smooth, about 2 minutes.

11. Add 3 large eggs, 100 g of sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Beat on low speed, occasionally scraping down the sides of the bowl, until well combined.

12. Add 200 g of sour cream and 60 ml of maple syrup, then beat until the mixture is thick and creamy with no lumps remaining.

13. Scoop 180 ml of the filling into a small bowl and set aside for marbling later.

14. Add 250 g of pumpkin purée, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of grated ginger to the remaining filling, then beat until no streaks remain.

15. Remove the bowl from the mixer and tap it on the counter several times to bring any air bubbles to the surface.

16. Scrape the filling into the cooled crust and gently pop any air bubbles that may form.

17. Dollop the reserved filling over the pumpkin filling and swirl with a skewer or toothpick to create a marbled effect.

18. Bake the cheesecake for 40–50 minutes, until the edges are set but the centre still wobbles slightly when gently shaken (it will firm up as it cools).

19. Transfer the cheesecake to a wire rack on the stovetop and allow to cool for about 3 hours (the warmth from the cooling oven will help it reach room temperature more slowly, preventing cracks on the surface).

20. Chill the cheesecake in the fridge until cold and firm, for 3–4 hours.

21. Cut into bars or squares to serve.

Do Ahead: The cheesecake can be made up to 2 days in advance. Cover and chill until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.