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Pumpkin Swirl Cheesecake Bars Recipe

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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/pumpkin-swirl-cheesecake-bars-recipe/