These swirled Pumpkin Cheesecake Bars combine creamy cheesecake and pumpkin pie flavors on a graham cracker crust—a cozy, crowd-pleasing dessert perfect for fall gatherings. With warm flavors and an easy-to-make swirl, they’re bound to be a hit!
Swirled Pumpkin Cheesecake Bars – A Decadent Fall Dessert
Craving pumpkin pie and cheesecake but can’t decide between the two? These swirled Pumpkin Cheesecake Bars bring you the best of both worlds with a creamy, spiced pumpkin layer swirled with tangy cheesecake on a homemade buttery graham cracker crust.
Perfect for fall gatherings, Thanksgiving dessert tables, or simply satisfying that seasonal craving at home, these simple bars are easy to make and even easier to love.
Easy Pumpkin Cheesecake Bars
Each bite of these Pumpkin Cheesecake Bars is full of warm spices like cinnamon and nutmeg, and that pretty swirl on top makes them look like you spent way more time in the kitchen than you did!
Great for Thanksgiving or any fall get-together, these bars are guaranteed to be a crowd-pleaser (and super easy to make, too!).
Tips for the Perfect Swirl
- Make sure your cream cheese is at room temperature to avoid lumps in the filling.
- For distinct swirls, don’t over-swirl; two or three gentle passes with a skewer should do the trick!
These Pumpkin Cheesecake Bars are creamy, rich, and full of cozy fall spices that bring all the flavors of pumpkin pie in an easy, handheld dessert. Let these bars be the star of your next fall get-together!
Pumpkin Cheesecake Bars
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese softened
- 1 cup granulated sugar divided
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
Instructions
Prepare the Crust
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
- Press the mixture firmly into the bottom of your prepared pan to create an even crust.
- Bake the crust for 8-10 minutes or until lightly golden. Set aside to cool slightly.
Make the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add ½ cup of the sugar and mix until combined.
- Add one egg at a time, mixing well after each addition. Then stir in the vanilla extract. Set aside ¾ cup of this cheesecake mixture for swirling.
- Make the Pumpkin Layer
- In a separate bowl, combine the pumpkin puree, remaining ½ cup of sugar, cinnamon, nutmeg, ginger, and cloves. Mix until smooth.
- Add the remaining cheesecake mixture to the pumpkin mixture and stir until combined.
Assemble and Swirl
- Pour the pumpkin cheesecake mixture over the prepared crust and spread it evenly.
- Dollop spoonfuls of the reserved plain cheesecake mixture on top of the pumpkin layer.
- Use a knife or skewer to create swirls by dragging it through the dollops, forming a marbled pattern.
Bake and Cool
- Bake for 35-40 minutes or until the center is just set and the edges begin to pull away from the sides of the pan.
- Allow the bars to cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours (or overnight for best results).
Slice and Serve
- Once fully chilled, lift the bars out of the pan using the parchment overhang and slice into squares.
- Serve as is or top with a dollop of whipped cream for an extra treat!
Nutrition
To keep your Pumpkin Cheesecake Bars fresh and delicious, here are a few storage tips:
- Refrigerate: Store the bars in an airtight container in the fridge for up to 4-5 days. The cool temperature keeps the cheesecake layer creamy and the flavors fresh.
- Layer with Parchment: If stacking the bars, place a sheet of parchment or wax paper between layers to prevent them from sticking together.
- Freeze for Later: For longer storage, freeze individual bars by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Just thaw in the fridge overnight before serving.
- Serve Chilled: These bars taste best when served cold, so keep them refrigerated until ready to enjoy!
