Swirled Pumpkin Cheesecake Bars – Easy Fall Dessert Recipe
If you’re like me and can never decide between pumpkin pie and cheesecake, these pumpkin cheesecake bars are the perfect middle ground. With a buttery graham cracker crust, a velvety cream cheese filling, and swirls of spiced pumpkin, each bite tastes like autumn on a plate.
Perfect for fall baking, holiday gatherings, or when you just want a sweet dessert with pumpkin spice flair, these bars are a festive twist on classic cheesecake. They are easy to make, slice, and share.
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I don’t know about you, but these dessert bars are definitely on my list of favorite dessert recipes for fall gatherings.
How to Make Pumpkin Cheesecake Bars
Here are the ingredients you need to make these pumpkin cheesecake bars, plus step by step instructions for how to make them.
Ingredient
For the Crust
- 1 ½ cup graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- ⅓ cup sour cream
- 1 tsp vanilla
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice
Step by Step Instructions
1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides to make lifting the bars out easier later. Set aside.
2. In a medium mixing bowl, stir together the graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly coated and the texture resembles damp sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly. Lower the oven temperature to 325°F for the cheesecake layer.
5. In the bowl of a stand mixer (or with a hand mixer), beat the softened cream cheese and sugar together until completely smooth and creamy, pausing to scrape down the sides of the bowl as needed.
6. Add the eggs one at a time, mixing well after each addition. Scrape the bowl often to make sure everything is fully incorporated.
7. Mix in the sour cream and vanilla extract until combined and smooth.
8. Transfer about half of the cheesecake batter into a separate medium bowl. To that bowl, whisk in the pumpkin puree and pumpkin pie spice until evenly blended.
9. Spread half of the plain cheesecake batter evenly over the cooled crust.
10. Drop spoonfuls of the pumpkin batter on top, then use a butter knife to gently swirl the two layers together.
11. Repeat with the remaining plain cheesecake batter and the rest of the pumpkin batter, swirling again to create a marbled effect.
12. Bake at 325°F for 35-40 minutes, or until the edges are set and the center has a slight jiggle. The cheesecake will continue to firm up as it cools.
13. Remove from the oven and let the bars cool completely at room temperature.
14. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or until the cheesecake is fully set.
15. Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles.
16. Serve and enjoy.
These pumpkin cheesecake bars are the kind of dessert you’ll keep coming back to for “just one more piece.” They are easy to stash in the fridge (in an airtight container), so you’ll have a ready-to-go treat all week long. Whether you share them at a holiday party or just keep them at home for your family, they’re a great fall dessert that never disappoints.
More Fall Treats
- Caramel Apple Cheesecake Bars
- Caramel Apple Cheese Ball
- Caramel Apple Bars
- Pumpkin Custard Pie
- Pumpkin Filled Cream Puffs
- Apple Crumb Cake
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cheesecake Trifle
Pumpkin Cheesecake Bars
Ingredients
For the Crust
- 1 ½ cup graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- ⅓ cup sour cream
- 1 tsp vanilla
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides to make lifting the bars out easier later. Set aside.
- In a medium mixing bowl, stir together the graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly coated and the texture resembles damp sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly. Lower the oven temperature to 325°F for the cheesecake layer.
- In the bowl of a stand mixer (or with a hand mixer), beat the softened cream cheese and sugar together until completely smooth and creamy, pausing to scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition. Scrape the bowl often to make sure everything is fully incorporated.
- Mix in the sour cream and vanilla extract until combined and smooth.
- Transfer about half of the cheesecake batter into a separate medium bowl. To that bowl, whisk in the pumpkin puree and pumpkin pie spice until evenly blended.
- Spread half of the plain cheesecake batter evenly over the cooled crust.
- Drop spoonfuls of the pumpkin batter on top, then use a butter knife to gently swirl the two layers together.
- Repeat with the remaining plain cheesecake batter and the rest of the pumpkin batter, swirling again to create a marbled effect.
- Bake at 325°F for 35-40 minutes, or until the edges are set and the center has a slight jiggle. The cheesecake will continue to firm up as it cools.
- Remove from the oven and let the bars cool completely at room temperature.
- Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or until the cheesecake is fully set.
- Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles.
- Serve and enjoy.
