When autumn arrives, there’s nothing quite like the warm, comforting aroma of pumpkin spice filling the kitchen. These Easy Pumpkin Swirl Cheesecake Bars with Cream Cheese Frosting are the perfect way to welcome the season. They combine a buttery cinnamon graham cracker crust, a rich and tangy cheesecake filling, and a beautifully spiced pumpkin mixture, all swirled together into one delicious dessert. It looks impressive, but you’ll be surprised at how simple it is to make.
This recipe is a crowd pleaser, making it ideal for holiday gatherings, potlucks, or just a cozy weekend treat. The bars are creamy, flavorful, and have that classic cheesecake texture without the fuss of a traditional springform pan. Get ready to fall in love with your new favorite pumpkin dessert!
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Why You’ll Love This Recipe
Honestly, what’s not to love about this recipe? It takes the best parts of two beloved desserts, pumpkin pie and cheesecake, and merges them into easy to eat bars. The result is a wonderfully balanced treat that isn’t too sweet, letting the warm spices and tangy cream cheese shine.
One of the best things is how straightforward these Pumpkin Cheesecake Squares are to prepare. You don’t need any special equipment, just a baking pan and a mixer. The swirled top makes you look like a pastry pro, but it’s achieved with just a few simple drags of a toothpick. It’s a great recipe for bakers of all skill levels.
These bars are also incredibly versatile. You can serve them chilled right from the fridge, or top them with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of decadence. They are the perfect make ahead dessert, freeing up your time when you’re hosting a get together.
Ingredients
Here’s what you’ll need to gather to create these amazing pumpkin bars. Using room temperature ingredients for the filling is key, so remember to pull out your cream cheese, sour cream, and eggs ahead of time!
For the Crust
- 2 ½ cups cinnamon graham cracker crumbs (from about 15 sheets)
- 10 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Bars
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 tablespoon all purpose flour
- ½ teaspoon salt
- Three 8 ounce packages full fat cream cheese, at room temperature
- 1 ⅔ cups granulated sugar
- ½ cup full fat sour cream (or full fat Greek yogurt)
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
Step-By-Step Instructions
Let’s walk through how to make these delicious bars. Just follow these steps, and you’ll have a pan of beautiful Pumpkin Swirl Cheesecake bars ready to chill.
Step 1: Prepare the Pan and Crust
First things first, preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper or foil, leaving some overhang to make lifting the bars out later a breeze. Give it a quick spray with nonstick spray. To make the crust, pulse the graham crackers in a food processor until they become fine crumbs. Melt your butter in a large bowl, then add the crumbs and stir until they’re all moistened. Press this mixture firmly and evenly into the bottom of your prepared pan.
Step 2: Make the Pumpkin and Cheesecake Fillings
In one large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, flour, and salt until well combined. Set that aside for a moment. In a separate large bowl, beat the room temperature cream cheese and sugar with an electric mixer until it’s completely smooth and creamy. This should take about 3 to 4 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla, mixing just until they’re incorporated. Finally, add the eggs one at a time, mixing on low speed just until combined. Be careful not to overmix the eggs!
Step 3: Combine and Swirl the Batters
Now for the fun part. Scoop out about 1 1/2 cups of the plain cheesecake mixture and add it to the pumpkin bowl. Whisk it together until it’s smooth. To create the marbled look, alternate dropping spoonfuls of the plain cheesecake batter and the pumpkin cheesecake batter into the pan over the crust. Once all the batter is in the pan, take a toothpick or the tip of a knife and gently drag it through the batters to create swirls. A few vertical lines followed by a wavy horizontal pattern works great. Don’t overdo it, or the colors will just blend together.
Step 4: Bake and Cool
Bake for about 40 minutes. The bars should look set on top, and a toothpick inserted into the center should come out clean. It’s a good idea to rotate the pan halfway through baking. Once they’re done, let the bars cool completely in the pan on a wire rack for about an hour. Then, move the pan to the refrigerator to chill for at least 2 hours, or even overnight. This chilling step is crucial for the cheesecake to set properly.
Step 5: Slice and Serve
Once the bars are fully chilled, you can lift them out of the pan using the parchment paper overhang. Slice them into squares and serve them cold. While they are amazing on their own, a little whipped cream or a drizzle of caramel sauce can make them even better. These are some of the best Pumpkin Bars With Cream Cheese Frosting you’ll ever make, even without a literal frosting layer!
How To Store Leftovers
Storing these bars is simple. Place any leftovers in an airtight container and keep them in the refrigerator. They will stay fresh and delicious for up to 5 days. Keep in mind that the graham cracker crust will naturally soften a bit over time, but the flavor will still be fantastic.
If you want to store them for longer, these bars freeze beautifully. Arrange the sliced bars in a single layer on a baking sheet and freeze until firm. Once solid, transfer them to a freezer safe container or bag. They can be frozen for up to 3 months. To thaw, just place them in the refrigerator overnight.
Tips
For the best results with your Easy Pumpkin Cheesecake bars, make sure your cream cheese is truly at room temperature. Cold cream cheese is tough to beat smooth and can leave you with a lumpy filling. Setting it out on the counter for at least 30 to 60 minutes before you start is a great idea.
When you add the eggs, mix on low speed and stop as soon as they are incorporated. Overmixing adds too much air to the batter, which can cause the cheesecake to puff up in the oven and then crack as it cools. A little cracking is okay, but we can try to avoid it!
If you can’t find cinnamon graham crackers, don’t worry. You can use regular ones. Just add a few tablespoons of sugar and a pinch of cinnamon to the crumbs before you mix in the melted butter. This will give you that extra bit of warmth and flavor in the crust.
Conclusion
There you have it, a straightforward recipe for absolutely delicious Easy Pumpkin Swirl Cheesecake Bars with Cream Cheese Frosting. It’s a wonderful dessert that captures all the best flavors of fall in every single bite. Perfect for sharing with family and friends, this recipe is sure to become a seasonal favorite in your home. So go ahead, give it a try and enjoy the rich, creamy, and spiced goodness!
FAQ
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to stick with 100% pure pumpkin puree for this recipe. Pumpkin pie filling comes prespiced and sweetened, which would throw off the flavor and sugar content of the cheesecake bars. Using pure puree gives you full control over the final taste.
What If My Cheesecake Bars Crack?
Don’t panic! A few cracks are purely cosmetic and don’t affect the taste at all. Cracking can happen if the batter is overmixed or if it cools too quickly. You can easily hide any cracks with a dollop of whipped cream, a dusting of powdered sugar, or a drizzle of caramel sauce. Slicing the bars along any major cracks is another clever trick.
Can I Make This Recipe Gluten Free?
Yes, you can easily adapt this recipe to be gluten free. Simply substitute the cinnamon graham crackers with your favorite gluten free graham style crackers for the crust. The filling ingredients are naturally gluten free, but always double check your labels for pumpkin pie spice and vanilla extract to be safe.
Do I Have To Use a Water Bath?
Nope! That’s one of the great things about making cheesecake in bar form. Unlike a full sized, round cheesecake that often requires a water bath to prevent cracking, these bars bake up beautifully right in the pan without one. It makes the whole process much simpler and less intimidating.
Easy Pumpkin Swirl Cheesecake Bars
These easy pumpkin swirl cheesecake bars combine a buttery cinnamon graham cracker crust, a rich cheesecake filling, and a spiced pumpkin mixture swirled together into one delicious dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Line a 9×13 inch pan with parchment, leaving an overhang, and spray with nonstick spray. Combine crumbs and melted butter, then press firmly into the pan bottom.
- In a large bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, flour, and salt. Set aside.
- In a separate bowl, beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time on low speed, just until combined.
- Scoop 1 1/2 cups of the cheesecake mixture into the pumpkin bowl and whisk until smooth.
- Alternate spoonfuls of plain and pumpkin cheesecake batters over the crust. Use a toothpick to gently create swirls.
- Bake for 40 minutes until set. Cool in the pan for 1 hour, then refrigerate for at least 2 hours to set fully.
- Lift the bars out using the parchment. Slice into squares and serve cold.
Notes
Room Temperature Ingredients: For a smooth, lump-free filling, ensure your cream cheese, sour cream, and eggs are at room temperature before you begin.
Don’t Overmix: Mix in the eggs on low speed just until they are incorporated. Overmixing adds too much air, which can cause cracks as the cheesecake cools.
Chilling is Key: The cheesecake bars need to chill for at least 2 hours in the refrigerator to set properly and for clean slices.
Nutrition
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