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.

Ingredients

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

Ingredients

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

Instructions

  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.

Notes

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

Nutrition Information:

Yield:

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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Comments

40 Responses
  1. Brooke

    This is the worst receipt ever instructions were shady needed way more cream cheese also the pumpkin purée and cream cheese should be mixed not layered. Don’t follow this recipe they will turn out like shit. ABSOLUTE TRASH

  2. Adrianne Nickerson

    Your recipe goes back and forth on the pumpkin….You mention a 15 oz can of pumpkin….the pumpkin pie mix comes in a 15 oz size but the puree does not. Are you getting the two confused?

    1. Jessica

      Hi Adrianne! No, I am not confused. You want to use regular pure canned pumpkin. You do not want to use pumpkin pie mix. And also yes, canned pumpkin does come in a 15 oz can. Hope this helps!

  3. Nicole Eslava

    I’ve made these several times since finding your recipe. They’re perfect and so good! Thank you so much for sharing.

  4. Judy

    Made these today for the first time and I am impressed. These are easy and delicious. Just make sure to cook them enough- I almost took out too early but decided they needed an extra few minutes and they were perfect. Everyone loves!

  5. Christine O.

    I made these exactly according to the recipe and it taste well, however the inside is wet even after 45 minutes out to cool and 4 hours in the fridge. Did it not bake long enough?

    1. Jessica

      Hi Christine! They should be a pumpkin pie like texture. If they are loose or watery, yes I would say they sound like they didn’t bake quite long enough.

  6. Lori

    This is my THIRD time making these since Fall started. My family loves these so much. Thanks for sharing a great recipe!

  7. Jasmine

    This is literally my favorite recipe! I find myself making these time after time & everyone loves them! I use parchment paper rather than tin foil and add salt to each filling, including the crust. I also prebake the crust at 350 degrees Fahrenheit for 10 minutes and leave to cool before pouring the fillings.

    One issue I seem to have is during the cooling process. Even after an hour and a half of being left out to cool, condensation forms on the cling wrap and ends up getting all over the cheesecake, causing it to get soggy almost or like curdled.

    1. Jessica

      Sometimes that happens with cheesecake, definitely frustrating when it does! I like to place a paper towel on top and then my cling wrap, it usually helps a ton or prevents it completely! Hope this helps!

  8. Lex

    These were not very good. The first recipe that I’ve thrown away. Had a guest try them & we agreed the pumpkin portion reminded us of “baby food”. They looked good but won’t be repeating this recipe

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Welcome!

Jessica
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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