Pumpkin Swirl Cheesecake Bars
Easy Pumpkin Cheesecake Bars recipe, perfect for fall. These Pumpkin Swirl Cheesecake Bars combine a spiced pumpkin layer with a creamy cheesecake mixture, baked in a 9×13 pan for a stunning swirled dessert. Simple to make with minimal cleanup, the recipe uses pumpkin puree, cream cheese, and warm spices, creating a delicious treat.
Embrace the flavors of fall with these Easy Pumpkin Cheesecake Bars. This delightful recipe combines the rich, spiced goodness of pumpkin with creamy cheesecake in a stunning swirled design, perfect for fall gatherings or a cozy treat. Made in a 9×13 pan, these Pumpkin Swirl Cheesecake Bars are simple to prepare, requiring minimal cleanup, and deliver a drool-worthy dessert that pairs beautifully with a glass of milk or a pumpkin spice latte.
We don’t believe anyone can have enough cookie bar recipes. They are so easy to make and to serve. This recipe for Pumpkin Cheesecake Bars is easy and makes a delicious and pretty presentation. It also brings together two amazing flavors pumpkin spice and cheesecake.
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An Easy Pumpkin Cheesecake Bars recipe that makes a 9X13 pan of Pumpkin Swirl Cheesecake Bars. These Pumpkin Cream Cheese Bars are a great Fall pumpkin layer bars treat and will be a hit at your house. A great layered pumpkin cheesecake bars recipe.
These pumpkin cheesecake bars are so drool-worthy. They have it all: creamy texture, rich flavor, and a touch of cinnamon. Plus, they’re super easy to make! They would make a great afternoon snack for children or with a cup of coffee or latte for us older folks.
Pumpkin Swirl Cheesecake Bars Recipe:
Bars
- 2 ½ cups all-purpose flour
- 1 ½ tsp pumpkin pie spice
- 1 tsp salt
- 1 ¼ cup brown sugar
- 1 cup unsalted butter
- 1 egg
- 1 tsp vanilla extract
- 15 oz. pumpkin puree
Cheesecake Topping
- 8 oz. cream cheese
- ¾ cup sour cream
- 2 tbsp all purpose flour
- 2 tbsp sugar
- ½ tsp vanilla extract
- ½ tsp salt
Equipment Needed:
- Microwave
- Microwave safe bowl
- Mixing Bowls
- Whisk
- 13 X 9 Baking Pan
- skewer or butter knife
🥣 Recipe Tips
- Soften Cream Cheese Properly: Microwave the cream cheese in short 15-second bursts, stirring between each, to achieve a smooth, lump-free texture. Overheating can cause it to separate, so check frequently to avoid overcooking.
- Swirl Gently for Best Effect: When swirling the pumpkin and cheesecake mixtures with a toothpick or butter knife, make gentle, deliberate strokes to create a marbled look. Over mixing can blend the layers too much, reducing the distinct swirl pattern.
- Cool Completely Before Cutting: Allow the bars to cool fully in the pan before slicing to ensure clean cuts and a set texture. For even cleaner edges, refrigerate the bars for an hour after cooling to room temperature.
How to Make Pumpkin Layer Bars:
Start this recipe by microwaving 8 oz.cream cheese in a microwave-safe bowl in 15-second intervals until smooth. This only took 30 seconds total in my microwave, so (2) 15-second intervals, stirring between.
In another medium bowl, whisk together cream cheese, sour cream, flour, sugar, vanilla, and salt. Set aside. You need to use only two different bowls and it keeps the cleanup from these Pumpkin Swirl Cheesecake Bars to a minimin.
You could a pumpkin mix comes from a can but if you wish you could use Homemade Pumpkin Puree (See our recipe here).
Spray a 9 X 13 glass pan with cooking spray and spread all but ½ cup of the pumpkin mix and add all the cheesecake mixture on top.
After spreading the cream cheese cheesecake mixture on top of the pumpkin, add the remaining pumpkin mixture.
Swirl both the pumpkin cream cheese bars mixtures together using a toothpick, skewer or a butter knife. Create a swirled effect but be careful not to over mix the two.
Bake these layered pumpkin cheesecake bars at 350 for 40-45 minutes. Allow to cool before cutting and serving this delicious layered pumpkin dessert.
We like to enjoy these layered pumpkin dessert bars with a cold glass of milk on this blustery fall day. But they are amazing with a Pumpkin Pie Spice Latte
Other Pumpkin Recipes
- Pumpkin Cheesecake with Oreo Crust
- Pumpkin Pie Squares
- Pumpkin Pie Spice Cupcakes
- Pumpkin Pie Squares
🥣 Recipe
Equipment
- Microwave
- A microwave safe bowl
- Skewer or butter knife
Ingredients
Cheesecake “Topping”
- 8 oz. cream cheese
- ¾ cup sour cream
- 2 tbsp all purpose flour
- 2 tbsp sugar
- ½ tsp vanilla extract
- ½ tsp salt
Bars
- 2 ½ cups all-purpose flour
- 1 ½ tsp pumpkin pie spice
- 1 tsp salt
- 1 ¼ cup brown sugar
- 1 cup unsalted butter
- 1 egg
- 1 tsp vanilla extract
- 15 oz. pumpkin puree
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan with non-stick cooking spray, set aside.
- Start by making the cheesecake mix.
- Microwave 8 oz. cream cheese in a microwave-safe bowl on 15-second intervals until smooth. This only took 30 seconds total in my microwave, so (2) 15-second intervals, stirring between. In a medium bowl, whisk together cream cheese, sour cream, flour, sugar, vanilla, and salt. Set aside.
- In a large bowl, whisk together flour, pumpkin pie spice, and salt. Set aside. In another large bowl, mix together butter and brown sugar, until smooth. Add in the egg and vanilla extract, mix again. Stir in pumpkin puree. Slowly add the flour mixture to the wet ingredients, until just combined. Reserve about ½ cup of the pumpkin mixture set aside.
- Pour the remaining pumpkin bar mixture into the 9×13 pan, spreading it out evenly. Take the cheesecake mixture and drop by spoonfuls into the pumpkin. Gently spread the cheesecake mixture over top. Drop the remaining pumpkin mixture by spoonfuls over the cheesecake. Take a toothpick or a butter knife and gently swirl the cheesecake mixture and the pumpkin, careful not to over mix the two.
- Bake for 45-50 minutes, until the pumpkin is cakey and the cheesecake mixture has set. Allow to cool, and enjoy!
Nutrition
Click HERE to save these layered pumpkin cheesecake bars to Pinterest
