Print

Perfect Pumpkin Cheesecake Swirl Bars: Easy Fall Dessert

pumpkin cheesecake swirl bars - featured image
Print Recipe

These pumpkin cheesecake swirl bars are the ultimate fall dessert—creamy, spiced, and topped with a buttery graham cracker crust. They’re easy to make, perfect for gatherings, and disappear fast.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg

Instructions

  1. Preheat oven to 325°F. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Pour in melted butter and stir until moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add 3/4 cup granulated sugar and beat for another 2 minutes. Add eggs one at a time, beating on low after each addition just until combined. Mix in vanilla and sour cream on low until smooth. Set aside.
  4. In a separate bowl, whisk together pumpkin puree, brown sugar, 1 egg, 1 teaspoon vanilla, pumpkin pie spice, 1/2 teaspoon cinnamon, and a pinch of nutmeg until smooth.
  5. Pour about two-thirds of the cheesecake batter over the pre-baked crust and spread evenly. Drop spoonfuls of the pumpkin mixture over the cheesecake layer, then drop remaining cheesecake batter in spoonfuls over the pumpkin. Gently drag a butter knife or skewer through the batters in a figure-eight pattern to create swirls. Do not over-swirl.
  6. Bake at 325°F for 35-40 minutes, or until edges are set and center is slightly jiggly. Cool completely at room temperature on a wire rack (about 1 hour).
  7. Refrigerate for at least 4 hours, preferably overnight. Once fully chilled, lift bars out using parchment overhang. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the cheesecake batter to avoid cracks. Chill for at least 4 hours, preferably overnight, for best results. For clean slices, run the knife under hot water and wipe dry between cuts.

Nutrition

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

Find it online: https://eliplate.com/perfect-pumpkin-cheesecake-swirl-bars-easy-fall-dessert/