Description

Delight in these Swirled Pumpkin Cheesecake Bars featuring a buttery graham cracker crust topped with a creamy pumpkin layer and a luscious cheesecake swirl. Perfect for fall gatherings or anytime you crave a rich, beautifully marbled dessert bursting with pumpkin spice flavors.

Ingredients

Scale

Graham Cracker Crust

3 cups graham cracker crumbs
6 tbsp granulated sugar
10 tbsp unsalted butter, melted

Pumpkin Layer

1 can (15 oz) pumpkin puree (not pumpkin pie mix)
¾ cup heavy cream
2 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tsp pumpkin pie spice

Cheesecake Swirl

8 oz cream cheese, softened
1 large egg
1 egg yolk
½ cup granulated sugar
1 tsp vanilla extract

Instructions

Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil to prevent sticking and make removal easier.
Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is crumbly and well blended. Press it firmly and evenly into the bottom of the prepared pan to form the crust layer.
Mix the Pumpkin Layer: In a separate bowl, whisk together pumpkin puree, heavy cream, eggs, sugar, vanilla extract, and pumpkin pie spice until smooth. Pour this pumpkin mixture evenly over the prepared graham cracker crust.
Prepare Cheesecake Swirl: Using an electric mixer, beat the softened cream cheese, egg, egg yolk, sugar, and vanilla extract on medium speed until the mixture is smooth and creamy with no lumps.
Swirl the Layers: Drop spoonfuls of the cheesecake mixture across the top of the pumpkin layer. Using a sharp knife, gently swirl through both mixtures to create a beautiful marbled effect without disturbing the crust.
Bake & Cool: Bake in the preheated oven for 37 to 42 minutes, or until the center is just set and does not jiggle excessively. Remove from oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
Slice & Serve: Once chilled, cut into 15 equal bars using a sharp knife. Serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon for extra flair.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
Freezer-Friendly: Wrap bars tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Make-Ahead: Prepare and bake the bars a day before serving; chilling enhances the flavors.
Serving Ideas: Add a dollop of whipped cream or a pinch of cinnamon for a bakery-style presentation.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cheesecake bars, pumpkin spice dessert, graham cracker crust, fall desserts, marbled cheesecake, holiday dessert