These Pumpkin Swirl Cheesecake Bars are a creamy dream! With a smooth pumpkin filling marbled with rich cheesecake, they are perfect for fall gatherings or cozy nights in.
Honestly, I can’t resist sneaking bites straight from the pan! 🥰 They’re so easy to make that even my dog could help—if only he could reach the mixer! Great for sharing or just keeping for yourself!
Key Ingredients & Substitutions
Graham Cracker Crumbs: They form the crust that holds everything together. Use Digestive biscuits or vanilla wafer crumbs if you can’t find graham crackers. They give a nice flavor too!
Canned Pumpkin Puree: Make sure to pick plain pumpkin puree, not the spiced pie filling, for the right taste. If you have fresh pumpkin, you can roast and puree it instead!
Cream Cheese: This is essential for that creamy cheesecake layer. If you’re looking for a lighter option, try Neufchâtel cheese. It has less fat but still works well.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves adds warmth. You can skip cloves if you don’t have them and double the cinnamon or ginger for a similar effect.
How Do I Achieve a Creamy Cheesecake Layer?
Getting that smooth and creamy cheesecake texture is key to these bars. Here’s how you do it:
- Make sure your cream cheese is truly softened. Leave it out at room temperature for about 30 minutes.
- Beat the cream cheese alone first until it’s creamy, then gradually add the sugar. This helps prevent lumps.
- When adding the eggs, mix each one just until combined—don’t overmix. This prevents the cheesecake from cracking.
Following these steps will ensure a luscious texture that pairs perfectly with the pumpkin layer!
How to Make Pumpkin Swirl Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 3/4 cups graham cracker crumbs (about 12 full sheets)
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For the Pumpkin Layer:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of preparation time, plus 40 to 50 minutes of baking time, and then you’ll need about 3 hours of chilling in the fridge. Total, you’re looking at roughly 4 hours from start to enjoying these delicious bars, but trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Baking Pan:
Begin by preheating your oven to 350°F (175°C). Grab a 9×9-inch square baking pan and line it with parchment paper. Leave some extra paper hanging over the sides—this will help you lift the bars out later on!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, brown sugar, ground cinnamon, and salt. Pour the melted butter over this mixture and stir until everything is well combined and moistened. Press this mixture firmly into the bottom of your prepared pan to create a crust. It should be nice and even!
3. Bake the Crust:
Pop the crust in the oven and let it bake for about 10 minutes. Once it’s golden and slightly firm, remove it from the oven and allow it to cool while you prepare the filling layers.
4. Prepare the Pumpkin Layer:
In a clean bowl, whisk together the canned pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and the egg until you have a smooth mixture. Set this aside for later.
5. Make the Cheesecake Layer:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth. Add the sugar and mix until combined. Next, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
6. Layer the Mixtures:
Pour half of the cheesecake mixture over the cooled crust and spread it evenly. Then, drop spoonfuls of the pumpkin mixture over the cheesecake layer. Finally, pour the remaining cheesecake mixture on top.
7. Create the Swirl:
Using a butter knife or skewer, gently swirl the pumpkin and cheesecake layers together. Don’t overdo it—just enough to create a beautiful marbled effect!
8. Bake the Bars:
Bake the assembled layers in the oven for 35-40 minutes. You want the edges to be set while the center may still jiggle slightly. This will ensure that they remain creamy and luscious!
9. Cool and Chill:
After baking, allow the bars to cool completely in the pan on a wire rack. Once they have cooled down, transfer the pan to the refrigerator and chill for at least 3 hours, or overnight if you can resist.
10. Serve and Enjoy:
Once chilled, carefully lift the bars out of the pan using the overhanging parchment paper. Cut into squares and enjoy your delicious, creamy Pumpkin Swirl Cheesecake Bars!
They’re perfect for gatherings, holidays, or any time you want a sweet treat that celebrates the flavors of fall!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! If you want to use fresh pumpkin, simply roast it, scoop out the flesh, and blend it until smooth. Make sure to measure 1 cup for the recipe!
How Do I Store Leftover Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep them longer, you can freeze them for up to 2 months—just make sure to wrap them tightly!
Can I Substitute the Cream Cheese for a Lighter Option?
Yes! You can use Neufchâtel cheese as a lower-fat alternative. It has a similar texture and flavor, so your bars will still turn out creamy and delicious.
What if My Bars Crack After Baking?
Cracking may happen if the cheesecake is overbaked or if it was mixed too vigorously. To avoid this, ensure you’re not overmixing the filling and keep an eye on the baking time. If cracks do appear, just top with extra pumpkin puree or whipped cream for a pretty presentation!
