These Swirled Pumpkin Cheesecake Bars Feature The Flavors Of Pumpkin Pie And Creamy … Recipe

I baked what might be the Best Pumpkin Cheesecake Bars and honestly the pumpkin cheesecake swirl will ruin you for plain pumpkin pie.

I’m obsessed with these swirled bars because they mash pumpkin pie into creamy cheesecake in a way I actually crave. I love the tang of cream cheese meeting canned pumpkin puree and the little brown sugar spice vibe.

It’s messy bliss under your fork. Best Pumpkin Cheesecake Bars, no doubt, dense and silky and more interesting than a plain pie.

I find myself making them way too often when Fall Baking Recipes roll around. But mostly I eat them straight from the pan, warm, crumbs stuck to my fingers.

Pure buzzy dessert joy. I can’t quit them, seriously every week.

Ingredients

• Graham cracker crumbs — crunchy base that soaks up butter and holds everything together.
• Plus melted unsalted butter makes the crust rich and slightly toasty.
• Granulated sugar for crust adds a little sweetness and helps crumbs bind.
• Cream cheese brings that creamy, tangy backbone you want in cheesecake.
• Granulated sugar for cheesecake sweetens and balances the tang nicely.
• Two large eggs give structure and a silky, custardy texture.
• Vanilla extract adds warm, familiar sweetness to the batter.
• Basically flour helps the cheesecake set without getting cakey.
• Sour cream makes it extra creamy and gives a subtle tang.
• Pumpkin puree gives warm autumn flavor and moist, smooth body.
• Brown sugar adds deep caramel notes and cozy sweetness.
• Cinnamon brings that classic pumpkin pie warmth and spice.
• Ginger adds a bright, peppery kick to the pumpkin layer.
• Nutmeg gives a soft, nutty aroma you’ll recognize instantly.
• Cloves lend a bold, slightly bitter spice that’s small but mighty.
• Kosher salt balances sweetness and sharpens all the flavors.
• Plus the extra egg for pumpkin helps the layer firm up.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 16 ounces cream cheese, softened (2 standard blocks)
• 1/2 cup granulated sugar (for cheesecake)
• 2 large eggs (room temp)
• 1 teaspoon vanilla extract
• 2 tablespoons all purpose flour (helps the cheesecake set)
• 1/4 cup sour cream (optional but makes it creamy)
• 1 cup canned pumpkin puree
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 large egg (for the pumpkin layer)

How to Make this

1. Preheat oven to 325 F and line an 8×8 inch baking pan with parchment, leaving some overhang so you can lift the bars out later.

2. Make the crust: stir together 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons granulated sugar until moistened; press firmly and evenly into the bottom of the prepared pan. Chill while you make the fillings.

3. Beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth and no lumps remain; scrape the bowl so everything is mixed.

4. Add 2 large room temperature eggs, 1 teaspoon vanilla, 2 tablespoons flour, and 1/4 cup sour cream to the cream cheese mixture and beat until just combined. Don’t overmix.

5. Transfer about 1 cup of that cheesecake batter into a separate small bowl and set aside for swirling.

6. Make the pumpkin layer: in a medium bowl whisk together 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1 large egg, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon kosher salt until smooth.

7. Pour the larger portion of cheesecake batter over the chilled crust, spread gently, then spoon the pumpkin mixture on top in dollops. Drop the reserved cheesecake batter in small spoonfuls over the pumpkin.

8. Swirl: use a skewer or a knife to drag through the layers in a few figure eights or circles to create a marbled look; dont overdo it or the layers will blend together too much.

9. Bake in the preheated oven for about 35 to 45 minutes until the edges are set and the center still has a slight jiggle when you tap the pan. Turn the oven off, crack the door, and let the pan cool in the oven for 30 minutes to reduce cracking.

10. Chill uncovered on the counter until it reaches room temp, then refrigerate at least 4 hours or overnight. Use the parchment overhang to lift out, slice into bars, and serve cold. Store in the fridge.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper, with overhang for lifting the bars out
2. Mixing bowls, at least one large and one small for the reserved batter
3. Electric hand mixer or stand mixer to beat the cream cheese smooth
4. Measuring cups and spoons for dry and wet ingredients
5. Rubber spatula for scraping the bowl and spreading the layers
6. Whisk for the pumpkin mixture
7. Skewer, toothpick, or butter knife to swirl the layers
8. Rolling pin or food processor if you need to crush the graham crackers
9. Oven mitts and a cooling rack for safe removal and cooling

FAQ

These Swirled Pumpkin Cheesecake Bars Feature The Flavors Of Pumpkin Pie And Creamy … Recipe Substitutions and Variations

• Graham cracker crumbs: crushed digestive biscuits or golden Oreos work in a pinch (use same volume), or for a salty-sweet twist crush salted pretzels and drop the added crust salt a bit.
• Unsalted butter, melted: swap with melted coconut oil or melted margarine (1:1). Coconut oil lends a faint coconut taste so only use if that’s ok.
• Cream cheese: Neufchâtel or mascarpone are the closest stand-ins (use same weight). If you go mascarpone the bars will be richer and a touch less tangy.
• Pumpkin puree: canned sweet potato or roasted, mashed butternut squash are great substitutes (use same amount). Flavor is very similar though sweet potatoes can be a bit sweeter so reduce brown sugar a tad if needed.

Pro Tips

– Chill the crust after you press it, for real. it firms up so you get clean bars instead of a soggy mess, and it helps the layers stay separate when you pour the fillings.

– Bring everything to room temp. cold cream cheese or eggs = lumpy batter and overmixing trying to fix it. a few minutes on the counter makes the texture way smoother.

– Don’t over-swirl. make a few big figure-eights, not a bunch of tiny circles, or the pumpkin will take over and you lose the marbling. less is more.

– Use the oven-cool trick: turn oven off, crack the door and leave the pan inside for about 30 minutes. it reduces cracking and keeps the center from curdling. then chill fully before slicing so the cuts are neat.

These Swirled Pumpkin Cheesecake Bars Feature The Flavors Of Pumpkin Pie And Creamy … Recipe

Recipe by Tina Braven

0.0 from 0 votes

I baked what might be the Best Pumpkin Cheesecake Bars and honestly the pumpkin cheesecake swirl will ruin you for plain pumpkin pie.

Pin

Servings

12

servings

Calories

346

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper, with overhang for lifting the bars out
2. Mixing bowls, at least one large and one small for the reserved batter
3. Electric hand mixer or stand mixer to beat the cream cheese smooth
4. Measuring cups and spoons for dry and wet ingredients
5. Rubber spatula for scraping the bowl and spreading the layers
6. Whisk for the pumpkin mixture
7. Skewer, toothpick, or butter knife to swirl the layers
8. Rolling pin or food processor if you need to crush the graham crackers
9. Oven mitts and a cooling rack for safe removal and cooling

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed)

• 6 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar (for crust)

• 16 ounces cream cheese, softened (2 standard blocks)

• 1/2 cup granulated sugar (for cheesecake)

• 2 large eggs (room temp)

• 1 teaspoon vanilla extract

• 2 tablespoons all purpose flour (helps the cheesecake set)

• 1/4 cup sour cream (optional but makes it creamy)

• 1 cup canned pumpkin puree

• 1/2 cup packed brown sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon kosher salt

• 1 large egg (for the pumpkin layer)

Directions

• Preheat oven to 325 F and line an 8×8 inch baking pan with parchment, leaving some overhang so you can lift the bars out later.
• Make the crust: stir together 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons granulated sugar until moistened; press firmly and evenly into the bottom of the prepared pan. Chill while you make the fillings.
• Beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth and no lumps remain; scrape the bowl so everything is mixed.
• Add 2 large room temperature eggs, 1 teaspoon vanilla, 2 tablespoons flour, and 1/4 cup sour cream to the cream cheese mixture and beat until just combined. Don’t overmix.
• Transfer about 1 cup of that cheesecake batter into a separate small bowl and set aside for swirling.
• Make the pumpkin layer: in a medium bowl whisk together 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1 large egg, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon kosher salt until smooth.
• Pour the larger portion of cheesecake batter over the chilled crust, spread gently, then spoon the pumpkin mixture on top in dollops. Drop the reserved cheesecake batter in small spoonfuls over the pumpkin.
• Swirl: use a skewer or a knife to drag through the layers in a few figure eights or circles to create a marbled look; dont overdo it or the layers will blend together too much.
• Bake in the preheated oven for about 35 to 45 minutes until the edges are set and the center still has a slight jiggle when you tap the pan. Turn the oven off, crack the door, and let the pan cool in the oven for 30 minutes to reduce cracking.
• Chill uncovered on the counter until it reaches room temp, then refrigerate at least 4 hours or overnight. Use the parchment overhang to lift out, slice into bars, and serve cold. Store in the fridge.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 116g
• Total number of serves: 12
• Calories: 346kcal
• Fat: 23.1g
• Saturated Fat: 12.8g
• Trans Fat: 0.33g
• Polyunsaturated: 2.3g
• Monounsaturated: 6.9g
• Cholesterol: 101mg
• Sodium: 272mg
• Potassium: 167mg
• Carbohydrates: 32.6g
• Fiber: 1.4g
• Sugar: 21.4g
• Protein: 5.9g
• Vitamin A: 1667IU
• Vitamin C: 0.9mg
• Calcium: 57mg
• Iron: 0.52mg