This creamy Pumpkin Swirl Cheesecake bars recipe is the ultimate fall dessert. It’s a wonderful, easy treat that combines simple ingredients of pumpkin purée, warm spices, and creamy cheesecake filling and makes a perfect Thanksgiving dessert or for any other special occasion.
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Easy Pumpkin Cheesecake Swirl Bars
If you’ve ever been torn between making cheesecake and pumpkin bars, these pumpkin cheesecake bars are like a two-in-one dessert and so perfect for pumpkin season baking!
You have a pumpkin pie filling paired with a cheesecake batter and a buttery graham cracker crust. When I am unsure of what pumpkin dessert I want to serve a crowd, this one always makes the list.
If you are on the hunt for more tasty pumpkin recipes, I have more for you to try. This layered pumpkin delight is one of our new favorites. These pumpkin whoopie pies are a fun tradition or this easy pumpkin coffee cake is a fantastic weekend breakfast treat!
Pumpkin Swirl Cheesecake Bars Ingredients Notes
- Graham Crackers – You can use graham cracker crumbs or a food processor to grind up graham crackers yourself.
- Butter – Real butter is what I recommend over margarine.
- Sugar – Granulated sugar and brown sugar are what you will use for the dessert.
- Pumpkin Puree – Canned pumpkin is what you will use in this pumpkin mixture. It creates that perfect creamy texture for the pumpkin layer.
- Pumpkin Pie Spice – To enhance the pumpkin flavor you will use some pumpkin pie spice.
- Cream Cheese – softened cream cheese is needed for the cheesecake layer to be ultra creamy and create the right consistency.
- Vanilla – A splash of vanilla extract sweetens up the dessert perfectly.
- Sour Cream – I like to use sour cream as it creates that tang in the creamy cheesecake mixture.
- Eggs – Large eggs are what you will use for the dessert. I recommend using room-temperature eggs.
Variations
1. Instead of a graham cracker crust swap with gingersnap cookies for a gingersnap crust, Golden Oreo crust, or even an Oreo cookie crust.
2. Mix in white chocolate chips, semisweet chocolate chips, etc.
3. Create a crunchy pecan streusel to sprinkle on top. You can mix pecans with some brown sugar, a little melted butter cinnamon, or even pumpkin spice.
4. Swirl in some Nutella with a butter knife.
5. Once the bars are cooled you can drizzle with some caramel sauce.
6. If you want a gluten-free dessert, use gluten-free graham crackers to make the crust gluten-free.
7. Use vegan cream cheese, flax eggs, and vegan butter for a vegan option. The texture of the dessert will vary a bit with the switching of ingredients.
8. Make mini cheesecakes using a muffin pan, and cupcake liners, and bake for less time. Just press the mixture of crust in and then add batter and bake the pumpkin pie cheesecake bites for around 20-30 minutes.
How to Make these Pumpkin Cheesecake Bars
Step 1 – Preheat the oven and then prep your square baking pan with parchment paper.
Step 2 – In a microwave-safe bowl add your butter and heat to melt it.
Then add in the graham cracker crumbs, 2 tablespoons white sugar, and 2 tablespoons brown sugar. Mix to create a sand-like texture.
Step 3 – Press mixture into the pan, making sure to pack it in. Then set it aside.
Step 4 – In a large mixing bowl you will add the cream cheese and the remaining sugar into the bowl. Then mix with an electric mixer or stand mixer with the paddle attachment.
Step 5 – Add in the sour cream and vanilla and mix well. Then add in the eggs one at a time, blending between each egg.
Remove 1 ½ cups of the cheesecake mixture and place in another bowl.
Step 6 – In the remaining batter, add the pumpkin puree and pumpkin spice. Mix well.
Step 7 – Then alternate spooning the cheesecake batter and the pumpkin cheesecake batter in a checkerboard pattern.
Step 8 – With a toothpick or butter knife, swirl the two together giving it the marble effect.
Step 9 – Place on the oven rack and bake for 45-50 minutes.
Once done, let the creamy pumpkin swirl cheesecake cool in the refrigerator for at least 5 hours to set.
Top Tips
- Room temperature ingredients are recommended to make this fall dessert.
- Make sure that you press firmly when adding the crust to the bottom of the pan.
- If you want to make sure the crust doesn’t become soggy, bake at 325 degrees for 5-8 minutes. Then let the crust cool before you fill it with the batter to bake.
- Gently tap the bottom of the pan once your cheesecake batter is in the pan. This is going to help release any air bubbles in the batter.
- You want the center of the cheesecake to have just a slight jiggle.
- This delicious dessert is easy to make, but one thing you can’t skip is making sure you allow your cheesecake to fully cool in the fridge before you eat.
- Dip your sharp knife in warm water, and then wipe it off with a paper towel. Make a clean cut on the bars. Then wipe the knife again, dip in water, and repeat the steps for clean slices.
- Alternating the plain batter and pumpkin batter is going to help give you that swirl look to the cheesecake bars.
FAQ’s
Any leftover cheesecake needs to be stored in an airtight container in the refrigerator for 4-5 days. For the best flavor and texture of the cheesecake, you will want to eat it within the first two days of it being made.
Yes, you can freeze these pumpkin cheesecake bars. Place the bars in a freezer container or bag and freeze for up to 2 months. You can then eat them all pumpkin season when you get a sweet tooth craving. Thaw the cheesecake bars in the fridge overnight before you go to eat them.
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Pumpkin Swirl Cheesecake Bars
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup butter 1 stick
- ¾ cup white sugar plus 2 tablespoons, divided
- ¼ cup brown sugar plus 2 tablespoons, divided
- 1 cup pumpkin puree
- 1 ½ teaspoon pumpkin pie spice
- 24 ounces cream cheese softened
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat oven to 325° F.
- Line an 8 inch square baking dish with parchment paper and set aside.
Make the crust
- In a small microwave safe bowl, add the butter and heat for 30 seconds then stir and heat for another 30 seconds until melted.½ cup butter
- In a medium bowl, add the graham cracker crumbs, melted butter, 2 tablespoons white sugar and 2 tablespoons brown sugar and mix until combined thoroughly and resembles wet sand.1 ½ cups graham cracker crumbs
- Add the mixture to the prepared baking dish and press down in an even layer.
- In a large mixing bowl, add the softened cream cheese and the remaining white and brown sugar and blend with an electric hand mixer on medium high speed until combined.¾ cup white sugar, 24 ounces cream cheese, ¼ cup brown sugar
- Add the sour cream and vanilla extract and blend.½ cup sour cream, 1 teaspoon vanilla extract
- Add in the eggs, one at a time, blending them in between each on is added.3 large eggs
- Remove 1 ½ cups of the cheesecake mixture and add to a medium bowl. (set the remaining mix aside)
- Add the pumpkin puree and pumpkin pie spice to this removed mixture and combine well.1 cup pumpkin puree, 1 ½ teaspoon pumpkin pie spice
- Alternate spooning the different cheesecake flavors over the crust in a checkerboard pattern.
- Then use a toothpick or fork to swirl the cheesecake sections together.
- Place in the preheated oven and bake 45-50 minutes.
- Allow the cheesecake to cool completely and then chill in the refrigerator for at least 5 hours.
Notes
- Instead of a graham cracker crust swap with gingersnap cookies for a gingersnap crust, Golden Oreo crust, or even an Oreo cookie crust.
- Mix in white chocolate chips, semisweet chocolate chips, etc.
- Create a crunchy pecan streusel to sprinkle on top. You can mix pecans with some brown sugar, a little melted butter cinnamon, or even pumpkin spice.
- Swirl in some Nutella with a butter knife.
- Once the bars are cooled you can drizzle with some caramel sauce.
- If you want a gluten-free dessert, use gluten-free graham crackers to make the crust gluten-free.
- Use vegan cream cheese, flax eggs, and vegan butter for a vegan option. The texture of the dessert will vary a bit with the switching of ingredients.
- Make mini cheesecakes using a muffin pan, and cupcake liners, and bake for less time. Just press the mixture of crust in and then add batter and bake the pumpkin pie cheesecake bites for around 20-30 minutes.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Naz
This is an exact replica of Sugar Spun Run’s recipe (and potentially others if SSR copied hers), except with slightly more butter in the crust. Filling is EXACTLY the same LOL.