Pumpkin Swirl Cheesecake Bars Recipe

This pumpkin swirl cheesecake is my ultimate fall indulgence because it combines the rich, creamy goodness of cheesecake with the warm, cozy flavors of pumpkin and spices. Plus, the graham cracker crust adds a satisfying crunch that perfectly complements the silky texture, making it a dessert worth savoring on any occasion.

Savor the smooth deliciousness of my Pumpkin Swirl Cheesecake Bars. They’re richly textured, thanks to cream cheese and canned pumpkin puree.

Yet, they’re only about 9% luscious compared to their cousins, the Pumpkin Swirl Cheesecake Bars. Those are the compositionally identical treats, but they’re baked in a much shallower pan, so the cream cheese, pumpkin, and spice filling is barely more than an agglomerated cloudy wave of deliciousness and textures, stacked not quite halfway to cheesecake heaven.

Ingredients

Graham Cracker Crumbs: Supply the base with crunch, a few more carbs, and just enough sweetness to satisfy my low, sneaky sweet tooth.

Cream Cheese: Provides a creamy consistency with protein and fat, yielding rich taste.

Sugar, in its granulated form, is what allows the crust and filling to be genuinely sweet.

Sugar promotes the sweetness that balances the pumpkin and the spices therein.

Pumpkin Puree: Provides fiber, vitamin A, and a slight earthy sweetness.

Cinnamon: The warm, aromatic spice that pairs with pumpkin like no other.

Nutmeg: Supplies a nutty, sweet spice note for flavor depth.

Vanilla Extract: Boosts the natural sweetness, supplying a fragrance-boosting aroma.

Ingredient Quantities

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar (for the crust)
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 3/4 cup granulated sugar (for the cheesecake)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons all-purpose flour

Instructions

1. Set your oven to 325 degrees Fahrenheit (163 degrees Celsius) and prepare an 8×8-inch baking pan by lining it with parchment paper. Leave a slight overhang on the edges for simple removal of the brownies.

2. In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter, mixing until the crumbs are evenly coated.

3. Pack the mixture of bread crumbs and butter tightly into the prepared pan so that it holds together and becomes a crust. Bake 8-10 minutes, until it looks set and just a touch golden. Let it cool while you make the filling.

4. In a large mixing bowl, mix the softened cream cheese with an electric mixer until smooth and creamy.

5. Combine 3/4 cup granulated sugar, eggs, and pure vanilla extract with the cream cheese; and mix until smooth and well combined.

6. In another bowl, mix thoroughly the following ingredients: pumpkin puree, and spices (cinnamon, nutmeg, and cloves). Flour is also added to the mix.

7. Spread half of the cream cheese mixture over the chilled crust, smoothing it evenly.

8. With care, spread the mixture of pumpkin and spices over the layer of cream cheese in the pan.

9. Spoon the leftover cream cheese mixture onto the pumpkin layer in the pan. Use a knife to gently create swirls in the two mixtures so that you can see a cream cheese layer in the finished cheesecake.

10. Place in the preheated oven for 35 to 40 minutes, or until the filling is set and has a slight jiggle in the center. Cool at room temperature, then refrigerate for at least 2 hours before cutting and serving.

Equipment Needed

1. Oven
2. 8×8-inch baking pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or spatula
10. Knife

FAQ

• Can I use a different base instead of graham cracker crumbs?Indeed, crushed digestive biscuits or ginger snaps can be used to achieve a different taste.
• Is it possible to make this recipe gluten-free?Certainly! Use graham crackers that are free of gluten and verify that your pumpkin puree in a can is also free of gluten.
• Can I substitute fresh pumpkin for canned pumpkin puree?Indeed, fresh pumpkin purée can be utilized. Ensure that it is thoroughly cooked, well-drained, and puréed to a smooth consistency.
• How should I store leftover cheesecake bars?Keep them in an airtight container in the fridge for no longer than 4 days.
• Can I freeze these cheesecake bars?Certainly, freezing them is an option. Each bar should be wrapped tightly in plastic before being placed in a container. That container should be airtight and stored in a freezer that’s not overused (some people have much-too-cold freezers; avoid those). You might keep it in the freezer for up to two months. When you want to eat a bar, thaw it in the refrigerator for several hours or overnight.
• What is the best way to soften cream cheese?Allow the cream cheese to sit at room temperature for 30 minutes. If you prefer, you can microwave it on low power in short bursts, stirring in between, until it reaches the desired softness.
• What can I use instead of ground cloves?You can replace it with ground allspice in the same amounts, though it will slightly change the flavor.

Substitutions and Variations

One cup of graham cracker crumbs is easily substituted by one cup of crushed digestive biscuits or one cup of crushed vanilla wafers.
4 tablespoons unsalted butter: For substitutions, use either of the following: 4 tablespoons melted coconut oil or 4 tablespoons margarinem.
16 ounces cream cheese: You can replace this with 16 ounces Neufchâtel cheese, or you can go dairy-free and use a vegan cream cheese substitute.
1 teaspoon vanilla extract: Substitute with 1 teaspoon almond extract or 1 teaspoon maple syrup for a different taste.
1/4 teaspoon ground cloves: If you don’t have cloves, you can use any of these substitutes: 1/4 teaspoon allspice or 1/4 teaspoon additional cinnamon.

Pro Tips

1. Room Temperature Ingredients Ensure that both the cream cheese and eggs are at room temperature before you start mixing. This will help achieve a smoother batter without lumps, making it easier to incorporate air for a lighter texture.

2. Avoid Overmixing When combining the cream cheese mixture with the eggs and sugar, mix just until combined. Overmixing can introduce too much air, leading to cracks in your cheesecake during baking.

3. Pumpkin Puree Quality Use pure pumpkin puree rather than pumpkin pie filling for better control over the spices and sugar. Homemade puree can be a great substitute if you have pumpkins available.

4. Baking Time and Cooling Check for doneness by gently shaking the pan; it should have a slight jiggle in the center, like gelatin. Overbaking can cause cracks or a dry texture. Let the cheesecake cool gradually to avoid sudden temperature changes, which can also lead to cracks.

5. Refrigeration Tip Chill the cheesecake for at least two hours, but overnight chilling enhances the flavors and improves the texture, making it easier to cut clean squares.