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Pumpkin Spice Cheesecake Swirl Bars

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These easy pumpkin spice cheesecake swirl bars combine creamy cheesecake with spiced pumpkin for a cozy, marbled fall dessert. Perfect for potlucks, gatherings, or a sweet autumn treat, they’re simple to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 2/3 cup (140g) packed light brown sugar
  • 1/4 cup (60ml) vegetable oil (canola or melted coconut oil work too)
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (substitute gluten-free 1:1 flour blend if needed)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 ounces (225g) cream cheese, softened (full-fat or light)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment.
  2. Preheat oven to 350°F (175°C).
  3. In a medium bowl, whisk together pumpkin puree, 2 eggs, brown sugar, oil, and 1 teaspoon vanilla until smooth.
  4. In another bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
  5. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
  6. In a clean bowl, beat cream cheese and granulated sugar until creamy and smooth (about 1-2 minutes with an electric mixer).
  7. Add 1 egg and 1/2 teaspoon vanilla to the cream cheese mixture and beat until just combined.
  8. Spread about 2/3 of the pumpkin batter evenly into the prepared pan.
  9. Dollop spoonfuls of the cheesecake mixture over the pumpkin layer, then drop the remaining pumpkin batter in between the cheesecake dollops.
  10. Use a butter knife to gently swirl the layers together to create a marbled effect.
  11. Bake for 32-38 minutes, or until the center is just set and a toothpick inserted comes out mostly clean (a few moist crumbs are okay).
  12. Let the pan cool on a wire rack for at least 1 hour. For cleanest slices, chill in the fridge for another hour before cutting.
  13. Use the parchment overhang to lift the bars out of the pan. Slice into 16 squares with a sharp knife, wiping the blade between cuts.

Notes

For best results, use room temperature ingredients to ensure a smooth cheesecake swirl. Don’t overmix the batters, and swirl gently for a distinct marbled look. Bars slice best when chilled. For gluten-free, use a 1:1 gluten-free flour blend. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin spice, cheesecake bars, fall dessert, marbled bars, easy pumpkin dessert, Thanksgiving, autumn baking, cream cheese swirl, potluck dessert, pumpkin bars

Find it online: https://jodierecipes.com/pumpkin-spice-cheesecake-swirl-bars-recipe-easy-fall-dessert-bars/