Pumpkin Swirl Cheesecake Bars Recipe

Introduction

These Pumpkin Swirl Cheesecake Bars offer the perfect blend of creamy cheesecake and seasonal pumpkin spice in every bite. Easy to make and beautifully marbled, they are an ideal dessert for fall gatherings or any cozy occasion.

Ingredients

• 9 honey graham crackers (generally 1 sleeve)
• 1/2 cup unsalted butter (melted)
• 1 1/2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 24 ounces brick-style cream cheese (3, 8-oz blocks, softened to room temperature)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2/3 cup sour cream (room temperature)
• 1 tablespoon vanilla extract
• 4 large eggs (room temperature)
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 1 tablespoon pumpkin spice
• 1 1/2 cups heavy whipping cream

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Step 2: Crush the honey graham crackers into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crumbs with melted butter, 1 1/2 tablespoons sugar, and salt until combined. Press evenly into the bottom of the prepared pan to form the crust.
3. Step 3: Bake the crust for about 10 minutes, then remove and let it cool slightly while preparing the filling.
4. Step 4: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and brown sugar, and continue to beat until fluffy and well combined.
5. Step 5: Mix in sour cream and vanilla extract until fully incorporated.
6. Step 6: Add eggs one at a time, beating gently after each addition. Avoid overmixing to keep the texture light.
7. Step 7: Divide the cream cheese mixture into two bowls evenly. To one bowl, add the pumpkin puree and pumpkin spice, stirring until blended.
8. Step 8: Pour half of the plain cheesecake batter over the crust. Spoon the pumpkin mixture on top, then dollop the remaining plain batter. Use a knife or skewer to gently swirl the batters together for a marbled effect.
9. Step 9: Bake for 50–60 minutes until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake bars inside with the door slightly open for 1 hour to prevent cracking.
10. Step 10: Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing into bars.
11. Step 11: Before serving, whip the heavy cream until stiff peaks form and spread or pipe over the bars for a rich finishing touch.

Tips & Variations

• For a gluten-free crust, substitute the graham crackers with gluten-free cookies or almond flour crust.
• Make sure all dairy ingredients are at room temperature for a smooth batter and to avoid lumps.
• Swirl gently but thoroughly to create a beautiful marbled look without overmixing flavors.
• Add chopped pecans or a drizzle of caramel on top for extra texture and sweetness.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat is not recommended as the texture is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains spices and sweeteners that can alter the taste and texture. Use pure pumpkin puree to control the flavor in this recipe.

What if I don’t have a 9×13-inch pan?

You can use a similar-sized pan, like 8×12-inch, but the bars may be thicker and require slightly longer baking time. Keep an eye on them and test for doneness by checking if the center jiggles gently.

Pumpkin Swirl Cheesecake Bars Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

Delight in these luscious Pumpkin Swirl Cheesecake Bars, featuring a smooth cream cheese base swirled with spiced pumpkin puree on a buttery graham cracker crust. Perfectly balanced with warm pumpkin spice and a creamy texture, these bars make a festive treat for autumn or any cozy occasion.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours 5 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 9 honey graham crackers (generally 1 sleeve)
• 1/2 cup unsalted butter (melted)
• 1 1/2 Tablespoons granulated sugar
• 1/4 teaspoon salt

Cheesecake Filling

• 24 ounces brick-style cream cheese (3, 8-oz blocks, softened to room temperature)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2/3 cup sour cream (room temperature)
• 1 Tablespoon vanilla extract
• 4 large eggs (room temperature)

Pumpkin Swirl

• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 1 Tablespoon pumpkin spice

Topping

• 1 1/2 cups heavy whipping cream

Instructions

1. Prepare the crust: Preheat the oven to 325°F (163°C). Crush the honey graham crackers into fine crumbs, then combine with melted butter, granulated sugar, and salt. Press the mixture evenly into the bottom of a lined 9×13-inch baking pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
2. Mix the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add the granulated sugar and light brown sugar, continuing to beat until fully incorporated and smooth. Add the sour cream and vanilla extract; mix well. Next, add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to maintain a smooth texture.
3. Prepare the pumpkin swirl: In a separate bowl, combine the pumpkin puree with the pumpkin spice. Stir thoroughly until the spices are evenly distributed throughout the pumpkin.
4. Assemble the bars: Pour half of the cream cheese mixture over the cooled graham cracker crust and spread it out evenly. Spoon dollops of half the pumpkin mixture over the cream cheese layer. Repeat by layering the remaining cream cheese mixture and then the remaining pumpkin mixture. Using a butter knife or skewer, swirl the pumpkin into the cream cheese filling gently to create a marbled effect.
5. Bake the cheesecake bars: Place the pan in the preheated oven and bake at 325°F (163°C) for 40-45 minutes or until the edges are set and the center is slightly jiggly. Avoid overbaking to prevent cracks. Remove from the oven and allow to cool at room temperature, then refrigerate for at least 4 hours, preferably overnight, to let the bars fully set.
6. Prepare the whipped cream topping: Using a chilled bowl and beaters, whip the heavy cream until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake bars just before serving for a rich and airy finish.
7. Serve: Cut the chilled cheesecake into bars and serve chilled. Enjoy the perfect balance of creamy, spiced pumpkin and buttery crust in every bite.

Notes

• Ensure all dairy ingredients are at room temperature before mixing for a smooth batter and to avoid lumps.
• Do not use pumpkin pie filling; use pure pumpkin puree for the best texture and flavor.
• Swirling the pumpkin mixture gently into the cream cheese is key to creating an attractive marbled effect.
• Chilling the cheesecake bars overnight improves slicing ease and enhances flavor development.
• For easier cleanup and slicing, line the baking pan with parchment paper, leaving overhang on the sides for lifting the bars out.
• Adjust pumpkin spice to taste if you prefer a milder or stronger spice flavor.

Keywords: Pumpkin Swirl Cheesecake Bars, pumpkin cheesecake, autumn dessert, fall recipes, cream cheese bars, pumpkin spice dessert