I swirled a thick cheesecake ribbon through classic pumpkin pie filling on a buttery graham cracker crust to create Pumpkin Cheesecake Swirl Bars that always have folks asking for the recipe.

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I made these swirled pumpkin cheesecake bars after a test batch went sideways, and somehow they turned into something worth hiding from guests. The thick cream cheese ribbon cuts through pumpkin puree creating that glorious pull you want, and the crumbly base sneaks into every forkful.

I call them my cheat day take on Pumpkin Cheesecake Bars Easy because they look fancy but forgive a lot of mistakes. If you like a bold, messy swirl think of them like a cousin to Pumpkin Cheesecake Swirl Bars, only a bit more rustic and dangerously sliceable.

Ingredients

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Graham cracker crumbs: Crunchy base, adds carbs and a bit of fiber, gives buttery sweetness.
Pumpkin puree: Moisture rich, vitamin A and fiber, mild earthy sweetness, keeps filling light.
Cream cheese: Main richness, high fat and protein, makes tangy creamy texture and body.
Brown sugar: Adds caramel sweetness and moisture, mostly carbs, helps the pumpkin taste rounded.
Eggs: Provide structure and protein, help set filling, makes bars custardy not runny.
Spices (cinnamon ginger cloves nutmeg): Tiny amounts add big flavour, almost no calories, make it warm and seasonal.
Sour cream: Adds tang and silkiness, small fat and protein boost, smooths out sharpness.
Evaporated milk or heavy cream: Extra creaminess and fat, increases richness, makes swirls softer and more stable.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g)

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted (about 85 g)

1 (15 oz) can pumpkin puree (about 425 g)

3/4 cup packed light brown sugar (about 150 g)

2 large eggs (room temp)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon fine salt

1/3 cup evaporated milk or heavy cream (about 80 ml)

16 oz cream cheese, softened (about 450 g)

2/3 cup granulated sugar (about 135 g)

2 large eggs

1/4 cup sour cream (about 60 ml)

1 teaspoon vanilla extract

1 tablespoon cornstarch (optional, helps set the cheesecake)

How to Make this

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1. Preheat oven to 325°F (163°C). Line a 9×13 inch pan with parchment or foil leaving an overhang, and spray lightly. In a bowl mix 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar and 6 tablespoons melted butter until evenly moistened; press firmly into the bottom of the pan and bake 8 to 10 minutes, then set aside to cool a bit.

2. Make the pumpkin layer: in a medium bowl whisk together 1 (15 oz) can pumpkin puree, 3/4 cup packed light brown sugar, 2 large eggs (room temp), 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon fine salt and 1/3 cup evaporated milk or heavy cream until smooth and well combined.

3. Make the cheesecake batter: beat 16 oz cream cheese (softened) until smooth and lump free, then add 2/3 cup granulated sugar and beat just until combined. Add 2 large eggs one at a time, beating on low after each, then fold in 1/4 cup sour cream, 1 teaspoon vanilla extract and 1 tablespoon cornstarch if using. Dont overmix or you’ll add too much air.

4. Assemble for swirl: pour the pumpkin mixture evenly over the prebaked crust. Drop spoonfuls of the cheesecake batter over the pumpkin in several places, leaving gaps for swirling.

5. Swirl it: use a butter knife or skewer to gently swirl the cheesecake into the pumpkin, making figure 8s or circles until you like the look. Dont overdo it or the layers will just blend.

6. Bake: place pan in the oven and bake 35 to 45 minutes, until the top is set but the center still has a slight jiggle. Oven times vary so start checking at 30 minutes.

7. Cool slowly to avoid cracks: turn off the oven, crack the door and let the bars cool inside for 30 minutes, then transfer to a wire rack to cool completely.

8. Chill: cover and refrigerate at least 4 hours or overnight to fully set, especially if you skipped the cornstarch.

9. Slice and store: lift the bars from the pan using the parchment overhang, run a sharp knife under hot water and dry it between cuts for clean slices. Store refrigerated up to 4 days or freeze for longer.

Equipment Needed

1. 9×13 inch baking pan lined with parchment or foil (leave an overhang) and sprayed
2. Mixing bowls, at least 2 (one medium for the pumpkin, one large for the cheesecake)
3. Electric hand mixer or stand mixer (or a strong whisk if you gotta do it by hand)
4. Whisk for the pumpkin mixture and spices
5. Rubber spatula for folding, scraping and spreading
6. Measuring cups and spoons, plus a kitchen scale if you want precise weights
7. Tablespoon or small cookie scoop to drop the cheesecake batter evenly
8. Butter knife or skewer for swirling the layers
9. Wire cooling rack and a sharp knife (run under hot water and dry between cuts for clean slices)

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No not really, pie filling already has sugar and spices so it will throw off the balance. If that's all you have, cut the recipe sugar by about half and skip the spices, but puree is best.

How do I get pretty swirls without overmixing the batters?

Dollop the pumpkin and cheesecake batters in alternating spoonfuls, then drag a butter knife or skewer through 3 or 4 times only. Too many strokes blends them together, so stop when you like the look.

My cheesecake cracks, how can I prevent that?

Don't overbeat the cream cheese, avoid overbaking and cool it slowly. You can bake in a water bath or add the optional tablespoon of cornstarch and don't open the oven for the first 30 minutes. Let bars cool in the oven with the door cracked then chill completely.

Can I swap evaporated milk for heavy cream or vice versa?

Yes both work. Heavy cream gives a richer, silkier filling. Evaporated milk is lighter but still fine, use the same amount and it'll set a bit firmer.

How long will these keep and can I freeze them?

Store in the fridge up to 4 days covered. Freeze for up to 2 months, wrapped well; thaw overnight in the fridge and set at room temp 20 to 30 minutes before serving.

Any quick swaps for the crust or to make it gluten free?

Use gluten free graham crumbs or crushed gluten free cookies 1 to 1 for the graham crumbs. You can also swap half the butter for coconut oil for a slightly different flavor, just press the crust firmly before baking.

SWIRLED PUMPKIN CHEESECAKE BARS Recipe Substitutions and Variations

Graham cracker crumbs: swap for crushed digestive biscuits or gingersnaps, 1:1. Gingersnaps will add more spice and a bit more crunch, digestive keeps it mellow.
Unsalted butter: use melted coconut oil 1:1 for a dairy free option, or use regular salted butter 1:1 but cut the recipe salt by about 1/4 teaspoon.
Evaporated milk / heavy cream: replace with full fat canned coconut milk (use the thick part) 1:1 for a dairy free/creamy result, or use whole milk plus 1 teaspoon cornstarch if you need a lighter option.
Sour cream: substitute plain full fat Greek yogurt 1:1. Same tang and creaminess, sometimes a touch thinner so stir gently before adding.

Pro Tips

– Get everything room temp. Softened cream cheese and room temp eggs mix smooth way faster and you wont have lumps. Don’t blast the batter with high speed though, beat slow and scrape the bowl so you’re not adding extra air.

– Prevent cracks by cooling slow. When it’s done, turn the oven off, crack the door and leave the pan inside for 20 to 30 minutes before moving it out. If you really hate cracks wrap the pan tightly in foil and set it in a larger pan with an inch of hot water for a gentle water bath.

– Keep your swirl gentle and deliberate. Drop spoonfuls of the cheesecake batter, then use a skewer or butter knife and make a few figure 8s or circles. Stop once you like the pattern or the two layers will just blend into one color.

– Crisp crust and clean slices matter. Press the graham crumbs firmly and prebake till fragrant so it won’t get soggy. Chill the bars well before cutting, and run a sharp knife under hot water and dry it between cuts for neat edges. You can also freeze the whole pan briefly to make slicing easier.

SWIRLED PUMPKIN CHEESECAKE BARS Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I swirled a thick cheesecake ribbon through classic pumpkin pie filling on a buttery graham cracker crust to create Pumpkin Cheesecake Swirl Bars that always have folks asking for the recipe.

Servings

servings

Calories

309

kcal

Equipment: 1. 9×13 inch baking pan lined with parchment or foil (leave an overhang) and sprayed
2. Mixing bowls, at least 2 (one medium for the pumpkin, one large for the cheesecake)
3. Electric hand mixer or stand mixer (or a strong whisk if you gotta do it by hand)
4. Whisk for the pumpkin mixture and spices
5. Rubber spatula for folding, scraping and spreading
6. Measuring cups and spoons, plus a kitchen scale if you want precise weights
7. Tablespoon or small cookie scoop to drop the cheesecake batter evenly
8. Butter knife or skewer for swirling the layers
9. Wire cooling rack and a sharp knife (run under hot water and dry between cuts for clean slices)

Ingredients

1 1/2 cups graham cracker crumbs (about 150 g)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted (about 85 g)
1 (15 oz) can pumpkin puree (about 425 g)
3/4 cup packed light brown sugar (about 150 g)
2 large eggs (room temp)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/3 cup evaporated milk or heavy cream (about 80 ml)
16 oz cream cheese, softened (about 450 g)
2/3 cup granulated sugar (about 135 g)
2 large eggs
1/4 cup sour cream (about 60 ml)
1 teaspoon vanilla extract
1 tablespoon cornstarch (optional, helps set the cheesecake)

Directions

Preheat oven to 325°F (163°C). Line a 9×13 inch pan with parchment or foil leaving an overhang, and spray lightly. In a bowl mix 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar and 6 tablespoons melted butter until evenly moistened; press firmly into the bottom of the pan and bake 8 to 10 minutes, then set aside to cool a bit.
Make the pumpkin layer: in a medium bowl whisk together 1 (15 oz) can pumpkin puree, 3/4 cup packed light brown sugar, 2 large eggs (room temp), 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon fine salt and 1/3 cup evaporated milk or heavy cream until smooth and well combined.
Make the cheesecake batter: beat 16 oz cream cheese (softened) until smooth and lump free, then add 2/3 cup granulated sugar and beat just until combined. Add 2 large eggs one at a time, beating on low after each, then fold in 1/4 cup sour cream, 1 teaspoon vanilla extract and 1 tablespoon cornstarch if using. Dont overmix or you’ll add too much air.
Assemble for swirl: pour the pumpkin mixture evenly over the prebaked crust. Drop spoonfuls of the cheesecake batter over the pumpkin in several places, leaving gaps for swirling.
Swirl it: use a butter knife or skewer to gently swirl the cheesecake into the pumpkin, making figure 8s or circles until you like the look. Dont overdo it or the layers will just blend.
Bake: place pan in the oven and bake 35 to 45 minutes, until the top is set but the center still has a slight jiggle. Oven times vary so start checking at 30 minutes.
Cool slowly to avoid cracks: turn off the oven, crack the door and let the bars cool inside for 30 minutes, then transfer to a wire rack to cool completely.
Chill: cover and refrigerate at least 4 hours or overnight to fully set, especially if you skipped the cornstarch.
Slice and store: lift the bars from the pan using the parchment overhang, run a sharp knife under hot water and dry it between cuts for clean slices. Store refrigerated up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.