These Pumpkin Swirl Cheesecake Bars are a fall favorite! With a creamy cheesecake layer swirled with spiced pumpkin goodness, they bring cozy vibes to any get-together.
The best part? They’re easy to slice and share! I always make an extra batch because everyone loves them, and let’s be real, leftovers are never an issue around here! 😉
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the crust base. If you want a gluten-free option, try using crushed gluten-free cookies or almond flour mixed with a little sugar and melted butter.
Cream Cheese: This gives the cheesecake its creamy texture. If you’re looking for a lighter version, you can use Neufchâtel cheese or a vegan cream cheese alternative.
Pumpkin Puree: It’s best to use canned pumpkin. If you’re making your own, make sure it’s pure pumpkin and not pumpkin pie filling. For a different flavor, try using sweet potato puree.
Pumpkin Pie Spice: This blend of spices adds a classic fall flavor. If you don’t have it, a mix of cinnamon, nutmeg, and ginger can work just fine. I usually add a pinch of allspice for an extra kick!
How Can I Get a Perfectly Swirled Cheesecake?
Swirling the pumpkin into the cheesecake is an art! To do this right, first pour in your layers systematically. Start with half the cheesecake filling, then add pumpkin dollops and cover with the remaining filling. The key is to swirl gently.
- Use a butter knife or skewer; run it through the filling in a figure-8 motion to avoid mixing the layers too much.
- Don’t overdo it! Just a few swirls will create beautiful patterns without losing the separate layers.
With a little practice, you’ll get the hang of it and impress your friends with the gorgeous pattern!
How to Make Pumpkin Swirl Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheet crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Swirl:
- 1/2 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 tablespoons granulated sugar
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus an additional 35-40 minutes to bake and 4 hours to chill in the refrigerator. You’ll end up with creamy, delicious bars perfect for sharing or enjoying on a cozy evening!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper. Leave some paper hanging over the edges for easy removal later. This little tip makes serving so much simpler!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until the mixture looks like wet sand. Press this mixture evenly into the bottom of your prepared pan. Bake in the preheated oven for 8-10 minutes until it’s set. Once done, remove it from the oven and let it cool for a bit.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and 2/3 cup of sugar using an electric mixer until it’s super smooth and creamy. This step is crucial for a silky texture!
4. Add Eggs and Vanilla:
Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. You want everything to be nice and combined!
5. Mix the Pumpkin Swirl:
In a separate small bowl, combine the pumpkin puree, pumpkin pie spice, and 2 tablespoons of sugar. Mix until everything is blended nicely.
6. Assemble the Layers:
Pour half of the cheesecake filling over the cooled crust and spread it out evenly. Then, drop spoonfuls of the pumpkin mixture over this layer. After that, pour the remaining cheesecake filling on top and spread it evenly once more.
7. Create the Swirl:
Take a butter knife or skewer and gently swirl through the pumpkin mixture to create a marbled effect. Just a few gentle figure-8s will do—don’t over-mix, or you’ll lose the pretty swirls!
8. Bake the Bars:
Pop the pan into the oven and bake for 35-40 minutes, or until the edges look set and the center still has a slight jiggle to it. This ensures a creamy texture!
9. Cool and Refrigerate:
Once baked, take the bars out of the oven and let them cool to room temperature. After that, refrigerate them for at least 4 hours, or ideally overnight, so they can set perfectly.
10. Serve and Enjoy:
When ready to serve, use the overhanging parchment to lift the bars out of the pan. Cut them into squares and enjoy these delightful creamy and spiced pumpkin swirl cheesecake bars, perfect for fall celebrations!
Can I Use a Different Type of Crust?
Absolutely! If you’d like to switch things up, you can use cookie crumbs like Oreos or even a nut-based crust for a gluten-free option. Just keep the proportions similar, ensuring it still holds together well.
Can I Make These Bars Ahead of Time?
Yes, these cheesecake bars store wonderfully! You can make them up to two days in advance. Just keep them covered in the refrigerator to maintain freshness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage—just wrap each square tightly in plastic wrap and place them in a freezer bag. Thaw in the fridge before serving.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to cook your fresh pumpkin until it’s soft, then puree it until smooth. Drain any excess moisture to avoid making the filling too watery.
