These pumpkin swirl cheesecake bars are possibly the best fall dessert you will have all season! These pumpkin cheesecake bars have a graham cracker crust, topped with a thick layer of cheesecake and swirled with a sweet pumpkin cheesecake filling all throughout.
Pumpkin swirl cheesecake bars are the perfect dessert to transition into the fall season because they resemble a chilled light summer cheesecake bar but with a sweet spiced pumpkin swirl which adds that perfect balance of fall flavor! Pumpkin and cheesecake is a superior flavor combo!
If a big full cheesecake is intimidating or you want a cheesecake dessert that whips up much quicker than baking an entire cheesecake, these pumpkin swirl cheesecake bars are perfect for you! If you are looking for more fall inspired desserts, be sure to check out our other fall recipes packed with all the sweetly spiced fall flavor.
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Ingredients for Pumpkin Swirl Cheesecake Bars
To make pumpkin swirl cheesecake bars, you'll need common cheesecake ingredients and fall inspired ingredients like pure pumpkin puree and fall spices.
- graham cracker crumbs or graham crackers processed into crumbs
- light brown sugar and granulated cane sugar
- full fat brick style cream cheese, softened at room temperature
- full fat sour cream, room temperature
- pure pumpkin puree
- pumpkin pie spice
- salted butter, melted
- large eggs, room temperature
How To Make Pumpkin Swirl Cheesecake Bars
These pumpkin swirl cheesecake bars come together in less than an hour, but they do require a couple hours of chilling time before they're ready to serve. You will love these pumpkin cheesecake bars because they are less intimidating to make than a full traditional cheesecake while still experiencing all of the same rich creamy cheesecake flavor satisfaction.
- Step 1: Combine melted butter, brown sugar, and graham cracker crumbs. Press firmly and evenly into prepared parchment lined 9x9" pan. Bake at 350 for 8 minutes.
- Step 2: Mix together pumpkin puree, brown sugar, and egg in a separate bowl.
- Step 3: In a stand mixer fitted with a paddle attachment, cream together the granulated cane sugar, softened brick cream cheese, and room temperature sour cream.
- Step 4: In a separate small bowl, whisk the eggs together until uniform. Mix in the beaten eggs into the cheesecake batter along with vanilla extract just until combined. Avoid over mixing.
- Step 5: Pour cheesecake batter into the pan on top of the baked graham cracker crust.
- Step 6: Dollop in the pumpkin filling mixture all over the top of the cheesecake batter.
- Step 7: Using a butter knife or long skewer, swirl the pumpkin filling around creating swirls on top of the batter. Ensure there are no large solid spots of pumpkin filling, but rather have it mixed into the batter in some areas and swirled around in others.
- Step 8: Bake in the preheated oven for 40 minutes or until the edges have slightly browned, the batter is puffed up and only slightly jiggles from the center. Remove from the oven and allow the cheesecake bars to cool at room temperature until the pan is cool to touch before transferring to the refrigerator to chill for at least another 4-6 hours up to overnight to finish setting before slicing and serving.
How To Serve Cheesecake Bars:
Slice cheesecake bars into 9-12 squares depending on the size you want them to be. Serve these pumpkin swirl cheesecake bars cold with some whipped cream on top! Store the finished pumpkin cheesecake bars in an airtight container in the refrigerator.
Equipment
Equipment can have a big impact on how a cheesecake turns out. I recommend having the following tools to ensure you can make the best cheesecakes!
- stand mixer with a paddle attachment or electric hand mixer with beater blades
- square 9" aluminum steel pan with parchment overhang or square springform pan
- parchment paper
- mixing bowls
- measuring cups and spoons
- butter knife or skewer to swirl
How To Store Pumpkin Cheesecake Swirl Bars
Store the finished pumpkin swirl cheesecake bars in the refrigerator for up to five days. These cheesecake bars freeze well for a month if chilled fully first and then tightly wrapped in plastic wrap and an air tight container. They should be thawed and then stored in the refrigerator afterwards.
Tips for Baking the Best CHEESECAKE
- IMPORTANT NOTES ABOUT INGREDIENTS:
- Use room temperature ingredients! This is especially true for cold ingredients used in cheesecake such as cream cheese, sour cream, and eggs. Ensuring these ingredients are room temperature before mixing them together will result in a nice smooth and silky cheesecake batter. If you mix these ingredients while they are cold, it will cause a lumpy batter and ruin your cheesecake.
- Use full fat brick style cream cheese. This is a non negotiable for me. You must use a brick cream cheese in any of the cheesecake recipes I post. Using any other style cream cheese will alter the end result of texture and flavor.
- Measure the ingredients properly and do not substitute the ingredients. You cannot change ratios or swap ingredients in a recipe and then claim it doesn't work. Only substitute if the recipe specifically states that you can.
- Avoid overmixing: Overmixing can introduce too much air into the batter and can also make the end result gummy. Avoid using whisks and instead use a paddle attachment or beater blades. A whisk can introduce too much air. Be sure to tap the pan on the counter prior to baking to knock out any extra air bubbles in the cheesecake batter.
- Follow the order of ingredients: It is important to follow the recipe and add the ingredients in the order the recipe instructs to avoid breaking the cheesecake batter. Generally eggs will be added last and it helps to whisk them separately before mixing them into the cheesecake batter to avoid overmixing.
- The pan you use matters. Use a springform pan for thick traditional cheesecake. This allows a clean removal. If making cheesecake bars, you can use other types of pans and baking dishes but be sure to line the pan with parchment paper allowing some to overhang so that you can easily remove the cheesecake in one piece before slicing.
- Preheat the oven. Using an oven thermometer can help you get a true reading on the internal temperature. Most ovens, even calibrated will be a little off in temperature.
- Chill the cheesecake before serving! It is very important to chill the cheesecake FULLY and ENTIRELY before slicing into it. This chilling time allows for the cheesecake to finish setting up. When it comes out of the oven, the top will still jiggle a little bit but while it cools at room temperature it finishes baking and then is put into the fridge to firm up and fully set.
- Have patience! Of all the desserts you can make, cheesecake truly requires the most patience in my opinion because it requires so many things to be exact and requires a long chill time. Cheesecake is time consuming but also one of the most rewarding desserts as it is so flavorful and satisfyingly sweet. Many cheesecakes even require chilling overnight in the refrigerator. Cheesecake bars usually require only a few hours as they are made with much less batter and are generally not as thick as a whole cheesecake, but pay attention to the individual recipe because instructions will vary.
- Avoiding cracks and water baths (bain-marie): When in doubt, use a water bath. The simplest and cleanest way to do a water bath is by adding in a pan or baking dish with at least an inch of water in it on the lowest rack or bottom of the oven. Leaving the water pan in there while the cheesecake bakes on the middle rack above will ensure enough moisture and humidity remains in the oven. This helps to avoid cracks and ensure the cheesecake rises and falls correctly without sinking. Many cheesecake bar recipes do not require a water bath, but it usually won't hurt to still use one even if the recipe doesn't call for it. If the recipe does call for a water bath, you must use one. Do not skip this simple step because this means the recipe tested it by baking with a water bath to achieve the intended final result. Water baths help avoid cracking on top of the cheesecake and proper baking, but as stated they are not always needed. Be sure to follow the individual recipe for proper guidance.
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Pumpkin Swirl Cheesecake Bars
Equipment
- electric stand mixer fitted with paddle attachment or electric hand mixer
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 Tablespoons brown sugar
- ½ cup salted butter, melted (1 stick)
Cheesecake
- 24 ounces cream cheese, softened (brick style )
- 1 cup granulated cane sugar
- ½ cup full fat sour cream (room temperature)
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
Pumpkin Swirl
- ¾ cup pure pumpkin puree
- 1 large egg (room temperature)
- 2 Tablespoons granulated cane sugar
- 1 teaspoon pumpkin pie spice
Instructions
Graham Cracker Crust
- Preheat oven to 350℉.
- In a bowl, combine melted butter, brown sugar, and graham cracker crumbs. Press firmly and evenly into prepared parchment lined 9x9" pan. Bake for 8 minutes, then remove from the oven and set aside.
Pumpkin Swirl
- Whisk together pumpkin puree, brown sugar, and egg in a separate bowl. Set aside.
Cheesecake
- In a stand mixer fitted with a paddle attachment, cream together the granulated cane sugar, softened brick cream cheese, and room temperature sour cream.
- In a separate small bowl, whisk the eggs together until uniform. Mix in the beaten eggs into the cheesecake batter along with vanilla extract just until combined. Avoid over mixing.
Assembly
- Pour cheesecake batter into the pan on top of the baked graham cracker crust.
- Dollop in the pumpkin filling mixture all over the top of the cheesecake batter.
- Using a butter knife or long skewer, swirl the pumpkin filling around creating swirls on top of the batter. Ensure there are no large solid spots of pumpkin filling, but rather have it mixed into the batter in some areas and swirled around in others.
- Bake in the preheated oven for 40 minutes or until the edges have slightly browned, the batter is puffed up and only slightly jiggles from the center. Remove from the oven and allow the cheesecake bars to cool at room temperature until the pan is cool to touch before transferring to the refrigerator to chill for at least another 4-6 hours up to overnight to finish setting before slicing and serving.
Serving
- Slice cheesecake bars into 9-12 squares depending on the size you want them to be. Serve these pumpkin swirl cheesecake bars cold with some whipped cream on top! Store the finished pumpkin cheesecake bars in an airtight container in the refrigerator.
Let us know if you made this recipe!