These pumpkin swirl cheesecake bars are easy to make and have the perfect soft and creamy cheesecake texture. Pumpkin and vanilla cheesecake swirled together atop a graham cracker crust. It tastes like pumpkin pie in cheesecake form! This recipe definitely should be on your fall baking list.
Cheesecake are one of my favourite desserts! So of course I had to make some cheesecakes for fall themed baking! What I love about cheesecake bars is they’re easier to make than a traditional large round cheesecake. There is no need for a water bath and no risk of developing large cracks.
How to Make These Cheesecake Bars
Preheat oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.
Making The Crust
In a medium sized bowl mix the graham cracker crumbs, brown sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.
Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan. Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.
MAKING THE CHEESECAKE BATTER
Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes. Add in the sugar, salt, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed. Add in the two eggs and mix just till combined on a low speed.
Scoop out 1 cup worth of the vanilla cheesecake batter and set aside.
To the large bowl add in the pumpkin puree and pumpkin spice and mix on a low speed until combined.
Assembling The Cheesecake Bars
Add half the pumpkin cheesecake batter over top of the graham cracker curst. Spreading it evenly. Spoon dollops of the vanilla cheesecake on top. Then add on the remaining pumpkin cheesecake on top. Lastly, add more spoonfuls of the vanilla cheesecake on top.
Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
Bake cheesecake for 40-45 minutes or until edges are stiff and the middle is just a little jiggly. Remove pan from the oven and let fully cool to room temperature.
Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
Serving The Cheesecake Bars
To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
STORING THE CHEESECAKE
Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Pumpkin Swirl Cheesecake Bars!
If you make this cheesecake bars you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
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Pumpkin Swirl Cheesecake Bars
Ingredients
Crust
- 1/4 C salted butter melted
- 1 & 1/4 C graham cracker crumbs
- 2 tbsp brown sugar
Cheesecake Batter
- 16 oz full fat cream cheese at room temperature
- 3/4 C white sugar
- 2 large eggs at room temperature
- 1/4 C heavy cream at room temperature
- 1 tsp vanilla extract
- 1 C pumpkin puree
- 1 & 1/2 tsp pumpkin pie spice
Instructions
- Set oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.
Crust
- In a medium sized bowl mix the graham cracker crumbs, brown sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.2 tbsp brown sugar, 1 & 1/4 C graham cracker crumbs
- Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
- Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.
Cheesecake Batter
- Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes.16 oz full fat cream cheese
- Add in the sugar, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.3/4 C white sugar, 1/4 C heavy cream, 1 tsp vanilla extract
- Add in the two eggs and mix just till combined on a low speed.2 large eggs
- Scoop out 1 cup worth of the vanilla cheesecake batter and set aside.
- To the large bowl add in the pumpkin puree and pumpkin spice and mix on a low speed until combined.1 C pumpkin puree, 1 & 1/2 tsp pumpkin pie spice
Assembling the Cheesecake
- Add half the pumpkin cheesecake batter over top of the graham cracker curst. Spreading it evenly.
- Spoon dollops of the vanilla cheesecake on top. Then add on the remaining pumpkin cheesecake on top. Lastly, add more spoonfuls of the vanilla cheesecake on top. (See pictures above)
- Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
- Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
- Bake cheesecake for 40-45 minutes or until edges are stiff and the middle is just a little jiggly.
- Remove pan from the oven and let fully cool to room temperature.
- Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
- To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
- Enjoy!
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