These swirled pumpkin cheesecake bars are a new fall favorite of mine. This was my first time making them but I have no doubt they will become an annual tradition for many years to come. It’s made with simple ingredients and easy to follow directions. This is a great dessert recipe for beginners. If you have kids, they can help crush the graham crackers 😀.
Since I am not a big fan of pumpkin pie I wanted to find a pumpkin dessert I could fall in love with. I’m a sweet potato pie kinda girl. However, I did find a way to enjoy the sweet side of pumpkin by pairing it with a dessert I really enjoy, cheesecake! This is a dessert that isn’t too sweet. It has just the right amount of sweetness without going overboard.
Pumpkin cheesecake bars
I like making these in a square pan and cutting them into bars because they are easy to grab and eat and don’t require a fork. You also, feel less guilty eating smaller bite-size pieces rather than eating a large chunk of cake 😉. The things we tell ourselves…haha.
The swirled pattern on top makes a lovely design. The honey, cinnamon graham cracker crust adds great flavor and a contrast in texture to the soft pumpkin cheesecake. These creamy pumpkin bars would be a great addition to your Thanksgiving table or any dinner this time of year. You never need an occasion for a yummy pumpkin dessert!
Graham cracker crust is ready.
Beautifully swirled pumpkin cheesecake fresh from the oven.
Give this recipe a try and let me know what you think. Swirled pumpkin cheesecake bars for Halloween, Thanksgiving…or any autumn day 🍂 🤗.
Swirled Pumpkin Cheesecake Bars
- Stand mixer with a paddle attachment or handheld mixer.
- 2 cups Graham cracker crumbs
- 8 tbsp Unsalted butter Melted
- 2 tsp Cinnamon Divided in half
- 1 lb Cream cheese Room temperature
- 15 oz Canned pumpkin puree
- 3 Eggs Room temperature
- 1 cup Granulated sugar
- 8 oz Sour cream
- 2 tsp Pumpkin pie spice
- 1/2 tsp Vanilla extract
- Preheat your oven to 325 degrees F.
- In a mixing bowl combine graham cracker crumbs, melted butter, and 1 tsp cinnamon.
- Lightly spray oil or lightly butter the bottom of a non-stick 9×9 square baking pan. Cut a piece of parchment paper to cover the bottom and up along two of the sides of the baking pan. Press the graham cracker mixture evenly into the baking pan. Use the bottom of a drinking glass to smooth and even it out. Place in the refrigerator to chill while preparing the filling.
- Use a stand mixer or a handheld mixer on medium speed to beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time and mix until incorporated. Scrape down the sides of the mixing bowl, add the sour cream and vanilla and mix again until combined.
- Remove 2 tablespoons of the cream cheese mixture and it set aside in a small bowl.
- To the main mixing bowl add the pumpkin puree, pumpkin pie spice, and other 1 tsp of cinnamon and continue to beat until all ingredients are incorporated.
- Pull the crust from the fridge and pour in the filling. Use an offset or silicone spatula to even out the top. Drizzle the 2 tablespoons of cream cheese mixture over the filling in a random pattern. Next, drag a fork or butter knife back and forth- side to side or top to bottom to create a swirl pattern.
- Bake in the oven for approximately 35-40 minutes. The center should be a bit jiggly when you remove the pan from the oven- it's ok. Let it cool for 15 minutes before placing it in the refrigerator.
- Allow the pumpkin cheesecake to cool in the fridge for a minimum of 4 hours. I usually let mine sit overnight. Once it has sufficiently cooled, the cake is ready to be cut into bars of 16 or 20 and devoured.
-The graham crackers can be turned into crumbs by pulsing for a few seconds in a food processor or by placing them in a plastic bag and pounding them with the bottom of a cup.
-Check the cake for doneness at the 35-minute mark. Continue to bake if needed.
If you’re a pumpkin fan be sure to check my new savory pumpkin recipe. Pasta with Pumpkin Sauce and Pine nuts.
Happy cooking, happy eating 😊!