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These amazing pumpkin cheesecake bars feature a buttery graham cracker crust, warm spiced pumpkin filling, and a thick, sweet cheesecake swirl. Perfectly marbled and a must-try fall dessert!

Ingredients

Scale
  • 3 cups graham cracker crumbs
  • 6 tablespoons granulated sugar
  • 10 tablespoons melted butter
  • 1 can 15 oz pumpkin puree (not pumpkin pie mix)
  • 3/4 cup heavy cream (or half-and-half)
  • 2 large eggs (for pumpkin layer)
  • 3/4 cup granulated sugar (for pumpkin layer)
  • 1 teaspoon vanilla extract (for pumpkin layer)
  • 2 teaspoons pumpkin pie spice
  • 8 oz cream cheese, softened
  • 1 large egg (for cheesecake swirl)
  • 1 egg yolk (for cheesecake swirl)
  • 1/2 cup granulated sugar (for cheesecake swirl)
  • 1 teaspoon vanilla extract (for cheesecake swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or foil, leaving an overhang for easy lifting.
  2. In a medium bowl, combine 3 cups graham cracker crumbs, 6 tablespoons granulated sugar, and 10 tablespoons melted butter until crumbly and evenly moistened. Press firmly into the bottom of the prepared pan.
  3. In another bowl, whisk together 15 oz pumpkin puree, 3/4 cup heavy cream, 2 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 2 teaspoons pumpkin pie spice until smooth.
  4. Pour the pumpkin mixture evenly over the crust.
  5. Beat 8 oz softened cream cheese with an electric mixer until smooth. Add 1 large egg, 1 egg yolk, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract; beat until creamy and combined.
  6. Drop tablespoonfuls of the cheesecake mixture over the pumpkin layer. Using a knife, gently swirl to create a marbled effect without digging into the crust.
  7. Bake for 37 to 42 minutes until the center is mostly set but may still jiggle slightly, and the edges are puffed and set.
  8. Cool the pan on a rack for about 30 minutes, then refrigerate uncovered or loosely covered for at least 2 hours until fully chilled and set.
  9. Lift the bars from the pan using the parchment overhang, slice into squares, and serve chilled.

Notes

Use room temperature eggs and softened cream cheese for a smooth, lump-free cheesecake swirl., Cool well before chilling to ensure bars slice nicely without falling apart., Store leftover bars wrapped tightly in an airtight container in the fridge for up to one week., These bars can be made a day or two in advance and kept refrigerated., For a twist, swap graham cracker crumbs with gingersnap or other cookie crumbs for the crust., Freezing instructions: wrap in plastic wrap and freeze up to 3 months; thaw overnight in the fridge before serving.

Nutrition

Find it online: https://gingerbaking.com/swirled-pumpkin-cheesecake-bars-a-must-try-fall-dessert/