Pumpkin Swirl Cheesecake
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These pumpkin cheesecake bars are a delightful treat that combines the classic flavors of pumpkin pie with creamy cheesecake. Perfect for the fall season or any time of year, these bars are sure to be a huge hit at any gathering.
With a buttery Graham cracker crust and a rich pumpkin cheesecake filling, this recipe is easy to follow and yields delicious pumpkin cheesecake bars that everyone will love.
This is one of our easy fall recipes you will want to bookmark for later.
Why You’ll Love This Recipe
- Creamy Texture: The softened cream cheese and sour cream create a creamy cheesecake layer that is perfectly smooth.
- Rich Pumpkin Flavor: Pumpkin puree and pumpkin pie spice infuse the bars with a warm, spiced pumpkin flavor.
- Easy Preparation: Using simple ingredients and straightforward steps, these bars are accessible even for first-time bakers.
- Versatile Dessert: Ideal for the holiday season or any pumpkin dessert craving, these bars can be topped with whipped cream or caramel sauce for extra indulgence.
- Make-Ahead Friendly: These bars need to chill for at least six hours, making them perfect for preparing ahead of time.
Ingredients for easy pumpkin cheesecake bars
- Graham cracker crumbs
- Butter
- Granulated sugar, divided
- Brown sugar, divided
- Pumpkin puree
- Pumpkin pie spice
- Cream cheese, softened
- Sour cream
- Vanilla extract
- Large eggs
How to make pumpkin bars
Step 1 – Preheat your oven to 325 degrees Fahrenheit.
Line an 8-inch square baking dish with parchment paper and set aside.
For the crust, add the butter to a microwave-safe bowl and heat in 30-second increments until melted.
Step 2 – In a medium mixing bowl, combine Graham cracker crumbs, melted butter, and 2 tablespoons . of granulated sugar and 2 tablespoons. Brown sugar, mix until well combined.
Step 3a – Press into an even layer in the bottom of the prepared baking dish.
Step 3b –In a large mixing bowl, use a hand mixer to combine cream cheese and the remaining granulated and brown sugar until smooth.
Step 4 – Add sour cream and vanilla, and mix until combined.
Add eggs, one at a time, mixing in between each egg until just combined.
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Remove 1 ½ cups of the cheesecake mixture and pour into a medium mixing bowl. Set the remaining mix aside.
To the 1 ½ cups, add pumpkin puree and pumpkin pie spice, and mix to combine.
Step 5 – Alternate spooning the different cheesecake flavors over the prepared crust.
Step 6 – Use a toothpick to swirl the cheesecake.
Bake 45—50 minutes. The cheesecake will still be slightly jiggly.
Allow the cheesecake to cool and chill in the refrigerator for 6 hours or overnight. Cut into squares to serve.
For more delicious creamy pumpkin desserts, try these Pumpkin Brownies or this delicious Pumpkin Cream Pie.
Tips for the Best Results
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth and creamy texture.
- Mix Gently: Use a hand mixer on medium speed to avoid over-mixing the cheesecake batter, which can cause cracks.
- Swirl with Care: Use a toothpick to gently swirl the pumpkin and vanilla cheesecake layers for a beautiful marbled effect.
- Cool Slowly: Allow the cheesecake to cool gradually by leaving the oven door slightly ajar. This helps prevent the cheesecake from sinking or cracking.
- Chill Thoroughly: For the best results, chill the bars in the refrigerator overnight or for at least six hours.
Substitutions and Variations
- Crust Options: Swap out the graham cracker crumbs for gingersnap cookies or cinnamon graham crackers for added spice.
- Pumpkin Alternatives: If you don’t have pumpkin puree, try using sweet potato or butternut squash puree for a different fall flavor.
- Spice Adjustments: Feel free to adjust the amount of pumpkin pie spice to your liking, or add a little bit of ground cinnamon for extra warmth.
- Dairy-Free Version: Use dairy-free cream cheese, butter, and sour cream to make this recipe suitable for those with dietary restrictions.
FAQs About This Recipe
Store the bars in an airtight container in the refrigerator for up to five days. You can also freeze them for longer storage.
It’s best to use pure pumpkin puree to control the sweetness and spice levels in the bars.
You can use a stand mixer with a paddle attachment or even a food processor, but be careful not to over-mix the batter.
More delicious pumpkin recipes
For more delicious pumpkin recipes, try my Cream Cheese Pumpkin Pie Dip , my Pumpkin Hand Pies or my Frosted Pumpkin Bread.
Pumpkin Swirl Cheesecake
Ingredients
- Ingredients:
- 1 1/2 cups graham cracker crumbs
- 8 tbsp. Butter
- 3/4 cup granulated sugar plus 2 tbsp, divided
- 1/4 cup brown sugar plus 2 tbsp, divided
- 1 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 3 8 ounce blocks of cream cheese, softened
- 1/2 cup sour cream
- 1 tsp. Vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 325 degrees fahrenheit.
- Line an 8 inch square baking dish with parchment paper and set aside.
- For the crust, add the butter to a microwave safe bowl, and heat on 30 second increments, until
- melted.
- In a medium mixing bowl, combine graham cracker crumbs, melted butter, 2 tbsp. Granulated
- sugar and 2 tbsp. Brown sugar, mix until well combined.
- Press into an even layer in the bottom of the prepared baking dish.
- In a large mixing bowl, use a hand mixer to combine cream cheese, and the remaining
- granulated and brown sugar, until smooth.
- Add sour cream and vanilla, and mix until combined.
- Add eggs, one at a time, mixing in between each egg until just combined.
- Remove 1 1⁄2 cups of the cheesecake mixture and pour into a medium mixing bowl. Set the
- remaining mix aside.
- To the 1 1⁄2 cups, add pumpkin puree and pumpkin pie spice, and mix to combine.
- Alternate spooning the different cheesecake flavors over the prepared crust, and use a toothpick
- to swirl the cheesecake.
- Bake 45-50 minutes, the cheesecake will still be slightly jiggly.
- Allow the cheesecake to cool, and chill in the refrigerator for 6 hours, or overnight.
Notes
Nutrition
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Yum! This recipe is a keeper!