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Perfect Pumpkin Cheesecake Swirl Bars: Easy Fall Dessert

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These Perfect Pumpkin Cheesecake Swirl Bars are a simple yet impressive fall dessert. With a buttery graham cracker crust, a spiced pumpkin layer, and a creamy cheesecake swirl, they’re easy to make and perfect for any autumn gathering.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • ⅛ teaspoon salt
  • 1 cup (245g) pumpkin puree
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • ¼ cup (60ml) heavy cream
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 tablespoons (16g) all-purpose flour
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) sour cream

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and salt. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Set aside to cool slightly.
  3. In a medium bowl, whisk together pumpkin puree, ½ cup sugar, 1 egg, heavy cream, pumpkin pie spice, and 1 teaspoon vanilla until smooth. Sprinkle flour over mixture and whisk until no lumps remain. Set aside.
  4. In a separate bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ¼ cup sugar and beat until combined. Add 1 egg and 1 teaspoon vanilla, beating on low just until incorporated. Add sour cream and beat on low until smooth.
  5. Pour pumpkin mixture over the pre-baked crust and spread evenly. Spoon cheesecake mixture over pumpkin layer in small dollops. Use a butter knife or skewer to gently swirl the two mixtures in a figure-eight pattern, making 5-6 passes. Tap pan gently on counter to release air bubbles.
  6. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center is slightly jiggly. Cool completely in pan on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Use parchment overhang to lift bars out of pan. Place on cutting board and slice into 9 or 16 squares using a sharp knife (run under hot water and wipe clean between cuts). Serve cold or at room temperature.

Notes

Room temperature ingredients are key for a smooth cheesecake layer. Don’t overmix the cheesecake to avoid cracks. Press the crust firmly for clean slices. Chill for at least 4 hours (overnight is best) for perfect texture. For gluten-free, use gluten-free graham crackers and gluten-free flour. For dairy-free, use dairy-free butter, cream cheese, heavy cream, and sour cream alternatives. For egg-free, use a flax egg for each egg.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin dessert, cheesecake swirl bars, pumpkin bars

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