Description
Pumpkin Cheesecake Bars with Swirls are a creamy fall dessert with rich pumpkin flavor and a buttery graham cracker crust. Marbled to perfection, these bars are simple to make yet visually stunning—ideal for gatherings or cozy nights in.
Ingredients
For the crust:
1½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
½ tsp ground cinnamon (optional)
For the cheesecake filling:
16 oz cream cheese, softened
⅔ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
For the pumpkin swirl filling:
¾ cup pumpkin purée
¼ cup granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger (optional)
Pinch of ground cloves
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Mix crust ingredients and press into the pan. Bake for 10 minutes, then let cool slightly.
3. In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; mix until combined.
4. In another bowl, mix pumpkin purée, sugar, and spices.
5. Spread half the cheesecake batter over crust. Drop spoonfuls of pumpkin mix and remaining cheesecake batter on top.
6. Swirl gently with a knife to create a marbled pattern.
7. Bake 30–35 minutes until edges are set and center is slightly jiggly.
8. Cool to room temp, then refrigerate at least 4 hours before slicing.
9. Slice with a clean knife and serve chilled.
Notes
Chill overnight for clean cuts and best flavor.
Use parchment paper overhang to lift bars easily.
Store covered in fridge for up to 5 days or freeze up to 2 months.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 20g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin cheesecake bars, fall cheesecake, marbled pumpkin dessert