These Pumpkin Swirl Cheesecake Bars are a fall favorite with their creamy cheesecake and sweet pumpkin flavor all swirled together. They are perfect for any gathering!
Let’s be honest, who can resist that mix of pumpkin and cheesecake? I love to serve these bars with a dollop of whipped cream on top. They always disappear fast! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust. You can use store-bought crumbs or crush whole graham crackers in a blender. If you’re gluten-free, consider using almond flour or gluten-free cookie crumbs as a substitute.
Cream Cheese: A must for that creamy texture. If you want a lighter version, you can use low-fat cream cheese, but I find the flavor is best with full-fat. You could also try ricotta cheese for a different texture, but it may not be as smooth.
Pumpkin Puree: Canned pumpkin puree makes this recipe super easy. If you have fresh pumpkin, you can roast it and puree it, but it takes a bit more time. Both work well! Just ensure it’s pure pumpkin with no additives.
Spices: The combination of cinnamon, ginger, and nutmeg gives that perfect warm flavor. If you’re missing one, you can replace them with pumpkin pie spice, which blends all those flavors together!
How Do I Get That Perfect Swirl in My Cheesecake Bars?
The swirling technique is key for that beautiful marbled look! After layering your cheesecake and pumpkin mixtures, take a knife or a skewer and gently drag it through the layers. Here’s how:
- Use a light hand; don’t over-mix or you’ll lose the layers.
- Make a figure-eight pattern or simple straight lines for a classic swirl.
- Less is more; just a few swirls will create a beautiful effect.
Remember to keep the cream cheese layer smooth and spread evenly. This will help the pumpkin mixture float on top, allowing for a lovely swirl pattern!
How to Make Pumpkin Swirl Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Swirl:
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1 large egg
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 40-45 minutes to bake. Plus, you’ll want to chill them for at least 3 hours or overnight for the best results. In total, you’re looking at around 4-5 hours before you can enjoy these delightful bars.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Prepare a 9×9-inch baking pan by lining it with parchment paper or greasing it lightly with butter or cooking spray.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix everything together until well combined. Press this mixture firmly into the bottom of your prepared pan to form an even layer for the crust. Set it aside while you prepare the cheesecake batter.
3. Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until you have a smooth and creamy mixture. Next, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for added flavor.
4. Make the Pumpkin Swirl:
In another bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, all-purpose flour, and one egg until everything is well blended and smooth. This will create your tasty pumpkin filling!
5. Layer the Cheesecake and Pumpkin Mixtures:
Pour half of the cheesecake batter over the crust and smooth it out evenly. Next, dollop half of the pumpkin mixture over the cheesecake layer. Then, pour the remaining cheesecake batter on top. Finally, spoon the remaining pumpkin mixture over the cheesecake layer.
6. Create the Swirl:
Using a knife or a skewer, very gently swirl the pumpkin and cheesecake mixtures together to create a marbled effect. Don’t overdo it; you want to keep those beautiful layers visible!
7. Bake the Bars:
Place your pan in the preheated oven and bake for about 40-45 minutes. You’ll know they are ready when the edges are set, but the center should still have a slight jiggle to it.
8. Cool and Chill:
Once baked, remove the bars from the oven and let them cool to room temperature. Then transfer them to the refrigerator to chill for at least 3 hours or overnight. This will help the bars set perfectly.
9. Slice and Serve:
After chilling, carefully lift the entire block of bars out of the pan using the parchment paper. Cut them into squares or rectangles, however you prefer. Enjoy them chilled or at room temperature, and for a special treat, add a dollop of whipped cream on top!
Enjoy your fabulous Pumpkin Swirl Cheesecake Bars! They’re sure to be a hit wherever you serve them. 🎃
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use Oreo cookie crumbs or a nut-based crust for a gluten-free option. Just adjust the amount of sugar and butter accordingly to suit your taste and texture preferences.
Can I Make These Bars Ahead of Time?
Yes, these cheesecake bars can be made a day or two in advance. Just ensure they are well covered in the refrigerator to maintain freshness. They taste even better after resting, as the flavors meld together!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; just wrap them tightly in plastic wrap and then foil to prevent freezer burn. Thaw them in the fridge before serving.
What Should I Do If I Don’t Have Any Pumpkin Spice?
If you don’t have pumpkin spice on hand, you can simply use individual spices instead! A combination of 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp nutmeg works perfectly. Feel free to customize it to your liking by adding more or less of each spice!