Print

Irresistible Pumpkin Swirl Cheesecake Bars You Have to Try

Irresistible Pumpkin Swirl Cheesecake Bars You Have to Try - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Pumpkin Swirl Cheesecake Bars. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
  • 1/3 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (pure and unsweetened)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Optional: 1/4 cup brown sugar (for a deeper caramel note in the pumpkin swirl)

Substitution tips: If you don’t have graham crackers, crushed digestive biscuits or even gingersnap crumbs add a nice twist. For a dairy-free version, try a vegan cream cheese alternative and coconut oil instead of butter. And if fresh pumpkin is calling your name, roasting and pureeing it yourself is a wonderful way to deepen the flavors, just like Mama Lu might’ve done when the seasons were just right.

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. This step reminds me of Mama Lu’s patient kneading — gentle but purposeful.
  4. Add the granulated sugar and continue beating until well combined.
  5. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
  6. Remove about one-third of the cheesecake batter and place it in a separate bowl for the pumpkin swirl.
  7. To the pumpkin batter, add the pumpkin puree, cinnamon, nutmeg, ginger, salt, and brown sugar (if using). Mix gently until smooth and fragrant.
  8. Pour the plain cheesecake batter evenly over the crust. Then spoon dollops of the pumpkin batter over the top. Using a butter knife or skewer, swirl the two batters together to create a marbled effect. Don’t over-mix — you want those beautiful streaks, like the ribbons of light filtering through the trees back home.
  9. Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center still jiggles slightly. This part always feels like waiting for a story to unfold — patience is key.
  10. Turn off the oven and leave the cheesecake bars inside with the door slightly ajar for 1 hour. This gentle cooling helps prevent cracks, much like the slow, steady heat of a wood stove Mama Lu would use.
  11. Remove from the oven and cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight. This resting time lets the flavors deepen and the texture firm up just right.
  12. Use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve.

Find it online: https://claracooking.com/pumpkin-swirl-cheesecake-bars/