Swirled Pumpkin Cheesecake Bars

Prep 20 mins
Cook 40 mins
Add'l 2 hrs
Total 3 hrs

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!

Pumpkin Cheesecake Bars stacked on top of each other.

Swirled Pumpkin Cheesecake Bars

Hello my fellow Pumpkin Lovers! It’s so good to see all of you again and bring you my first pumpkin recipe of the year! We are kicking off this Fall season with Swirled Pumpkin Cheesecake Bars! Do they look a little familiar?

These glorious Pumpkin Cheesecake Bars are a fun twist on my now famous Pumpkin Cream Cheese Swirl Muffins. Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked!

These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top. We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars.

Overhead image of pumpkin bars with cheesecake swirled through them on parchment paper.

Can I make these Pumpkin Cheesecake Bars ahead?

Yes! Absolutely! It’s what makes them the perfect pumpkin dessert for a party.  You can make these up to a couple of days ahead and store them in the fridge for an event.

They have to be kept chilled and serve them cold from the fridge when you are ready, just like you would a cheesecake. They are also delicious served with a dollop of whip cream on top, if you happen to have it on hand. Bonus points if it’s cinnamon whipped cream!

Ingredients for pumpkin bars in glass bowls.


You will need ingredients to make the curst, pumpkin layer and cream cheese swirls. It may look like a lot, but most of the ingredients are repeated in each category!

Graham Cracker Crust:

  • graham cracker crumbs
  • granulated sugar
  • melted butter

Pumpkin Layer:

  • canned pumpkin (pure pumpkin – not pumpkin pie mix)
  • heavy cream
  • eggs
  • granulated sugar
  • vanilla extract
  • pumpkin pie spice

Cheesecake Swirl:

  • cream cheese
  • egg + an extra egg yolk
  • granulated sugar
  • vanilla extract

Canned Pumpkin

This recipe uses an entire can of pumpkin, so you will thankfully not have any leftover to go to waste! Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. You do not want to buy a can of pumpkin pie filling. Make sure and check your can to ensure you have the correct one.

Gingersnap Crust vs Graham Cracker Crust

Instead of a graham cracker crust, you can also use crumpled up gingersnap cookies for a gingersnap crust. Both crusts are absolutely delicious and I struggled with which one to share for the recipe on the blog post. I went with a graham cracker crust because it is the most classic crust for cheesecake bars, however the gingersnap crust is also beyond delicious.

Unbaked pumpkin bars with cheesecake swirled through them in a baking pan.

How to make Pumpkin Cheesecake Bars:

These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together.

  1. First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish.
  2. Whip together the pumpkin pie layer, seasoned with pumpkin spice, and pour it on top of the graham cracker layer.
  3. Then we beat together the cream cheese, eggs, sugar and vanilla until smooth. Pour it on top of the pumpkin layer and then drag a knife through the cheesecake and pumpkin layers to create a marbled look. 
  4. Bake for about 40 minutes, cool and refrigerate. Serve chilled! 
Stacked pumpkin cheesecake bars on a plate.
Tips for perfect Pumpkin Cheesecake Bars:

  • Use softened/room temperature cream cheese. If you don’t, you run the risk of having lumps in your cream cheese layer.
  • Allow the bars to cool completely before transferring to the fridge to finish chilling. You really can’t speed up this process.
  • Make sure your graham crackers (or gingersnaps) are truly crumbs. You don’t want chunks. I recommend using a food processor or large ziplock bag with a rolling pin crush them finely.
  • Parchment paper! Make sure and line your 9×13 baking dish with parchment paper to make sure nothing sticks or burns!
Pumpkin Cheesecake Bars sliced into squares on parchment paper.

These Swirled Pumpkin Cheesecake Bars are seriously scrumptious and an amazing Fall dessert. Serve them chilled with a warm cup of coffee on a chilly Fall night and they are absolute perfection. My husband already is begging me to make another batch AND to also make another batch to bring to his family’s Thanksgiving dinner! 

If you try this recipe, please leave a comment/review below letting me know how they turn out for you!

Looking for more pumpkin recipes? Check out these reader favorites: the best Pumpkin Cake, Pumpkin Pie Crisp, my easy Pumpkin Pie Cheesecake and a quick and easy Pumpkin Sheet Cake!

Yield: 15 bars

Swirled Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars stacked on top of each other.

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 2 hours
Total Time 3 hours


Graham Cracker Crust:

  • 3 cups graham cracker crumbs
  • 6 tablespoons granulated sugar
  • 10 tablespoons melted butter

Pumpkin Layer:

  • 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
  • 3/4 cup heavy cream
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Cheesecake Swirl:

  • 8 oz cream cheese, softened
  • 1 large egg
  • 1 egg yolk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
  2. Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
  3. Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.
  4. Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed. 

  5. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.
  6. Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.
  7. Slice into squares and serve.


Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week.

Nutrition Information:


15 bars

Serving Size:

1 bar

Amount Per Serving: Calories: 338Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 99mgSodium: 204mgCarbohydrates: 36gFiber: 1gSugar: 27gProtein: 4g

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27 Responses
  1. Judy

    Well, I finally tried these over the holiday. I loved the idea of gingersnaps for the crust, but didn’t have any, and didn’t want to make any. Instead I put 1 1/4 tsp round ginger in the graham crackers. Also, I used a whole heaping TBSP of up pumpkin pie spice. I put this in a 7×10 fat daddy 3 inch deep baking pan, lined with parchment. It is my go to pa as I only have a toaster oven.(I live in a studio apartment with no oven) Baked for the same amount of time. Allowed to cool. So nice. Didn’t last long.

  2. Natalie Duimstra

    I just made these and when I sliced into them, they were incredibly runny. It didn’t set like a normal pumpkin dessert. I followed the recipe exactly except used half and half instead of the cream. Is that why??

  3. DHD

    Followed the directions exactly except skipped the tin foil/ parchment paper and just sprayed pan with cooking spray. They did not stick and came out perfect. Super easy and delicious! Will definitely be making these again!

  4. Vanessa

    my local shop doesnt have pumpkin puree, only pumpkin pie filling. can I still use it but skip the sugar so its not too sweet?

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  6. Katherine Simion

    I made this!!! I did a few things different. I used fresh pumpkin and I used vanilla wafers because my family does not share my love of ginger snaps! Super easy and very good!

  7. Km123

    Thanks for the recipe! A few things I’d change about it for next time I make it: 1) no need to use foil—the crust stuck to it and would have been easier without it. 2) prebake the crust—too soggy for my taste 3) each of the three parts needs a pinch of salt—it’s just a tad bland without it. Good recipe nonetheless! Oh, and the ratio of cheesecake was too much to form a marble pattern, but I was ok with it since I like the cheesecake flavor a lot.

  8. Lisa Durant

    These bars were awful. The cream cheese had to be doubled just to get it to be more solidified rather than just liquid. Not very sweet.

  9. Morgan

    These have become a family favorite, everyone Loves them, I do add an extra package of cream cheese though to add to the flavor. Such a great recipe!

  10. Jen

    I made these and they were delish. I did reduce the sugar to just a cup with no apparent issues. They are very very rich! I’m wondering if it would be possible to half the recipe?

  11. Kris Alden

    ew rev So, I made the pumpkin swirl cheesecake bars today and while they taste good it was impossible to peel the foil off the bottom of the bars. Every single bar was stuck to the foil and if I tried to peel the foil off the bottom crust came off the bars. I normally don’t ever line a Baking Pan with foil but because this was a new recipe I went ahead and followed your directions. A huge mess and an expensive and time consuming annoyance! I wish I had prebaked the crust first as I normally do. Huge disappointment!

    1. Suzanne

      I had the same problem.  I made these today for a Friendsgiving party and was mortified at how each bar was stuck to the foil. I should have trusted my gut when I wondered why the crust and batter were poured directly onto the foil.  Lesson learned!

    1. trish

      I have to double check after reading your question b/c i just put a batch in the oven and wondered Half and Half!!!! I didn’t see half and half! the recipe calls for heavy cream. (maybe you meant the other way around.- i am sure you can substitute half and half for heavy cream.)

  12. Maricella

    Made these for the first time for my husband’s surprise party. They were an absolute hit!! Everyone loved them and they were gone almost instantly! I am not a fan of cheesecake, but these were incredibly delicious!!

  13. Lori Hathcock

    Hi there.  I will be making your swirled pumpkin cheesecake bars and did not notice that you bake your crust like traditional cheesecakes so I wanted to confirm before I have a disaster on my hands.  

  14. Patricia O.

    I haven’t tasted them yet as they are still cooling and need to chill, but my swirls aren’t nearly as vibrant as yours. Did I swirl too much?

    1. Jessica

      Yes, or didn’t swirl deep enough to get the lower level to swirl on top. However, they still should have tasted delicious! Hope you enjoyed them!

  15. Sam Smith

    Saw these this morning and had everything to make them. I used gingersnap crust because that’s what I had. They are delicious! My husband is going to be so happy when he gets home!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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