These pumpkin swirl cheesecake bars are a perfect fall treat. Creamy vanilla cheesecake and spiced pumpkin swirl on a graham cracker crust. They're easy to make, and no water bath is needed.
You'll also love my no-bake lemon cheesecake or this strawberry cheesecake. And these plum bars are also perfect for fall baking.
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⭐️ Why this recipe works
- Combines creamy vanilla cheesecake with spiced pumpkin for a perfect flavor balance.
- No water bath is required, making it easier to prepare.
- Ideal for fall and holiday gatherings.
- Easy to make with common ingredients.
🧾 Ingredient notes
- Graham cracker crumbs: Forms the base of the crust, providing a sweet, crunchy foundation.
- Granulated sugar: Sweetens both the crust and the cheesecake filling.
- Unsalted butter: Binds the graham cracker crumbs together for the crust.
- Cream cheese: Creates the rich, creamy texture of the cheesecake filling.
- Eggs: Help set the cheesecake filling and add structure.
- Vanilla extract: Enhances the flavor of the cheesecake.
- Pumpkin puree: Adds moisture and a distinct pumpkin flavor for the swirl.
- Ground cinnamon, nutmeg, and ginger: Provide warm, spiced notes that complement the pumpkin.
- Egg yolk: Adds richness to the pumpkin swirl mixture.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Pumpkin cheesecake bars recipe step-by-step
- Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Prepare the Pumpkin Swirl: In a separate bowl, combine pumpkin puree, sugar, egg yolk, cinnamon, nutmeg, and ginger. Mix until smooth.
- Assemble the Bars: Pour the cheesecake filling over the cooled crust, spreading it evenly. Drop spoonfuls of the pumpkin mixture onto the cheesecake layer. Use a knife or skewer to swirl the pumpkin mixture into the cheesecake.
- Bake: Bake for 45 minutes or until the center is set and only slightly jiggles. Cool in the pan on a wire rack, then refrigerate for at least 4 hours before cutting into squares.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Ensure all ingredients are at room temperature for a smoother mixture.
- Avoid over-swirling to maintain distinct layers of pumpkin and cheesecake.
- Cool the bars completely at room temperature before refrigerating to prevent cracks.
📖 Substitutions and variations
- Crust: Use gingersnap or chocolate wafer crumbs instead of graham crackers for a different flavor.
- Spices: Adjust the spice mix to your preference, or use a pumpkin pie spice blend.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Wrap individual bars in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
❓Recipe FAQ's
Cheesecakes may crack from overmixing or abrupt temperature shifts. Slow cooling is key to prevent cracks and maintain a creamy texture. Letting the cheesecake cool at room temperature before refrigerating helps it set uniformly, retaining both its texture and appearance.
Making your own pumpkin puree is not recommended for this recipe, as homemade puree tends to retain more moisture and may affect the final result.
I would advise against it. It will alter the texture and flavor of your cheesecake bars. For best results, stick to full-fat block-style cream cheese.
You can use other types of cookies like digestive biscuits or even pretzels for a salty twist.
The edges should look set, but the middle should still jiggle when moving the pan.
Did you make these pumpkin swirl cheesecake bars? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Pumpkin Swirl Cheesecake Bars
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Swirl:
- 1 cup pumpkin puree
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Prepare the Pumpkin Swirl: In another bowl, combine the pumpkin puree, sugar, egg yolk, cinnamon, nutmeg, and ginger. Mix until smooth and well combined.
- Assemble the Bars: Pour the cheesecake filling over the cooled crust, spreading it evenly. Drop spoonfuls of the pumpkin mixture onto the cheesecake layer. Use a knife or skewer to gently swirl the pumpkin mixture into the cheesecake.
- Bake: Bake for 45 minutes, or until the center is set and only slightly jiggles when the pan is gently shaken. Cool the bars in the pan on a wire rack, then refrigerate for at least 4 hours, preferably overnight, before cutting into squares.
Notes
- Room Temperature Ingredients: Ensure that the cream cheese is fully softened to avoid lumps in your cheesecake mixture.
- Swirling Tip: Don't over-swirl the pumpkin mixture to keep the distinct layers of pumpkin and cheesecake.
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw in the refrigerator before serving.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Dee says
Hi there
I made this recipe yesterday with home made pumpkin puree’
It turned out fantastic!!
I will be making this recipe again
Debs says
So happy that this recipe was a hit! I saw your first comment and was hoping for the update. So happy that it worked out! 🙂
Dde says
Shoot I just read you shouldn’t use homemade pumpkins purée
Mine is in the oven and will be taken out in 5 mins I hope this turns out as I need them for company tonight!!
I will update everyone to let them know my homemade purée worked
Mary Murray says
I'm wondering how you got the swirl effect in the bars, as all the ingredients are mixed together.
Debs says
Hi Mary, I saved 1/4 cup of the cheesecake mix aside and swirled it in. You could also use about 1/4 cup of melted white chocolate. I made these bars a few times to get them right, and when I mixed the batter completely, they didn't have much depth when photographed. If I were just making these to serve and skipping the photographs, I would mix everything together. But you have the choice. Happy baking! 🙂
Mandy says
Thank you, Debs!
Mandy says
White sugar?? Do you just mean regular granulated sugar or powdered sugar?
Debs says
Hi Mandy, just granulated sugar. I've amended the recipe to reflect that. 🙂