1. Can I make Pumpkin Cheesecake Bars ahead of time?

Yes! These bars actually taste even better the next day after the flavors meld together. Simply bake, cool, refrigerate, and keep them covered in the fridge for up to 3 days before serving.

2. Can I freeze Pumpkin Cheesecake Bars?

Absolutely. Once fully chilled, wrap each bar individually in plastic wrap, then store in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before serving.

3. What’s the best way to get clean slices?

Use a sharp knife dipped in hot water, then wipe it clean after each cut. This prevents the creamy layers from sticking and keeps your swirls looking beautiful.

4. Can I use fresh pumpkin instead of canned?

Yes, but it’s important to roast and puree the fresh pumpkin until completely smooth, and drain excess liquid to avoid a watery filling. Canned pumpkin gives a consistent texture, so if you use fresh, make sure it’s thick and well-prepared.

Pumpkin Cheesecake Bars – Best Creamy Swirl Recipe

Name: Pumpkin Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 3 cups graham cracker crumbs; 6 tablespoons granulated sugar (for crust); 10 tablespoons melted butter; 1 can (15 oz) pumpkin puree, not pumpkin pie mix; 3/4 cup heavy cream; 2 large eggs; 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; 1/2 cup granulated sugar (for cheesecake swirl); 1 teaspoon vanilla extract (for cheesecake swirl)

Description

Pumpkin Cheesecake Bars combine the cozy flavors of spiced pumpkin pie with the creamy richness of cheesecake, all layered over a buttery graham cracker crust. Perfect for fall gatherings, these swirled bars are easy to make, slice, and serve.

Ingredients

Scale

3 cups graham cracker crumbs
6 tablespoons granulated sugar (for crust)
10 tablespoons melted butter
1 can (15 oz) pumpkin puree, not pumpkin pie mix
3/4 cup heavy cream
2 large eggs
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
1/2 cup granulated sugar (for cheesecake swirl)
1 teaspoon vanilla extract (for cheesecake swirl)

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Instructions

Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper or foil.
In a medium bowl, combine graham cracker crumbs, 6 tablespoons sugar, and melted butter until crumbly. Press mixture evenly into the prepared baking pan.
In another bowl, whisk together pumpkin puree, heavy cream, eggs, 3/4 cup sugar, vanilla extract, and pumpkin pie spice until smooth. Pour over the crust.
In a separate bowl, beat cream cheese, 1 egg, egg yolk, 1/2 cup sugar, and 1 teaspoon vanilla extract until creamy and well combined.
Spoon tablespoonfuls of cheesecake mixture over the pumpkin layer. Use a knife to gently swirl the cheesecake into the pumpkin layer without disturbing the crust.
Bake for 37–42 minutes, or until the center is set. Cool for 30 minutes at room temperature.
Refrigerate for at least 2 hours before slicing into bars. Serve chilled.

Notes

Use room temperature cream cheese for a smooth cheesecake swirl.
Do not over-swirl to keep a distinct marbled appearance.
Bars store well in the refrigerator for up to a week in an airtight container.
Can be frozen for up to 2 months when wrapped individually.

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

Nutrition

Serving Size: 1 bar
Calories: 338 kcal
Sugar: 27 g
Sodium: 204 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 99 mg