These Pumpkin Swirl Cheesecake Bars are a tasty treat that brings the fall flavors right to your table! They mix creamy cheesecake with a hint of pumpkin spice, all in a buttery crust.
Whenever I make these, I can’t resist sneaking a corner piece. They’re fun to share, but honestly, I just want them all to myself! 🥳 So easy to cut and serve!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These crumbs form the base of the crust. If you don’t have graham crackers, try using crushed digestive biscuits or vanilla wafer cookies for a different flavor.
Cream Cheese: This is essential for the cheesecake texture. If you want a lighter option, consider using Neufchâtel cheese, which has less fat. For dairy-free, use a plant-based cream cheese alternative.
Pumpkin Puree: Canned pumpkin puree is perfect and has a rich flavor. If you’re feeling adventurous, you could also roast and puree your own pumpkin. Just make sure it’s smooth and not too watery!
Sour Cream: It adds creaminess and a slight tang; if you have Greek yogurt on hand, it makes a great substitute. It will give a slightly different taste but keeps it creamy!
How Do I Make Sure My Bars Are Creamy and Not Overbaked?
The key to a creamy texture is proper baking. To achieve this, focus on the baking time and temperature:
- Keep your oven at 325°F (163°C) for gentle baking, which helps the cheesecake set without drying out.
- Check for doneness by gently shaking the pan; the center should jiggle slightly. This is normal and ensures creaminess!
- After baking, let them cool completely at room temperature. The cooling process continues to set them without becoming too firm.
Patience is key! Refrigerate for at least 4 hours or overnight to let the flavors meld and the texture firm up nicely.
Delicious Pumpkin Swirl Cheesecake Bars Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets, crushed)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Pumpkin Swirl:
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- 1 tablespoon granulated sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires 40-45 minutes of baking time. Make sure to allow at least 4 hours in the fridge to chill and set properly, but overnight is even better for the flavors to develop fully.
Step-by-Step Instructions:
1. Preheat Oven & Prep Pan:
Preheat your oven to 325°F (163°C). Take a 9×9-inch square baking pan and line it with parchment paper. Leave some overhang on the sides; this makes it easier to lift the bars out later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, cinnamon, and salt. Add the melted butter to the mixture and stir until everything is well combined and looks like wet sand. Press this mixture evenly into the bottom of your prepared pan. Set it aside while you prepare the next layer.
3. Prepare the Pumpkin Swirl:
In a small bowl, combine the canned pumpkin puree, ground cinnamon, nutmeg, ginger, cloves, and sugar. Mix until smooth and set this pumpkin mixture aside.
4. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy—about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract and sour cream until everything is fully combined and smooth.
5. Assemble Bars:
Pour the cheesecake batter over the crust in the pan, spreading it out evenly. Then, drop spoonfuls of the pumpkin mixture over the cheesecake. Take a butter knife or skewer and gently swirl the pumpkin into the cheesecake to create a pretty marbled effect.
6. Bake:
Carefully place the pan in the oven and bake for 40-45 minutes. The edges should be set but the center should still jiggle slightly. Keep an eye on it to avoid overbaking!
7. Cool & Chill:
After baking, let the bars cool completely at room temperature. Then, cover and refrigerate the bars for at least 4 hours (or ideally overnight) to let them set and chill.
8. Serve:
Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut them into squares and serve chilled. Enjoy every delicious bite!
These Pumpkin Swirl Cheesecake Bars are perfect for autumn gatherings, family events, or any time you crave a creamy, spiced dessert with stunning visuals!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! If you prefer using homemade pumpkin puree, just make sure it’s smooth and not too watery. Roast the pumpkin until tender, then blend it until velvety for the best texture in your bars.
How Can I Store Leftover Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. These bars actually taste even better the next day once the flavors have had a chance to meld!
Can I Freeze These Cheesecake Bars?
Yes, you can freeze these bars! Cut them into squares and wrap each piece tightly in plastic wrap, and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw them in the fridge overnight before serving.
Can I Adjust the Spice Levels in the Pumpkin Swirl?
Definitely! Feel free to adjust the spices in the pumpkin swirl according to your taste. If you like things spicier, add a little more cinnamon or even some allspice. For a milder flavor, reduce the spices slightly.
