Swirled Pumpkin Cheesecake Bars – Easy Dessert Recipes Everyone Loves
If you’ve ever found yourself toeing the line between cheesecake and pumpkin pie, these swirled pumpkin cheesecake bars are the no-fuss solution you didn’t know you needed. They're simple to make, ridiculously creamy, and they deliver that cozy spiced flavor we all crave come fall—or, let’s be honest, year-round.
I started making these on a whim one October, just trying to clean out a leftover can of pumpkin. Now? They’re a regular guest at family gatherings, potlucks, and that sneaky Tuesday night when I just want something sweet with my tea. The crust is soft but holds together like it means business, and the pumpkin swirl? It’s like a sweater hug for your tastebuds.
The best part is, you don’t need any fancy tools. No water baths, no springform pans—just your trusty baking dish and a spoon. Whether you’re baking for friends, your kids, or just your own pumpkin-loving heart, these bars check all the boxes. They’re the real MVP of easy dessert recipes, packed with flavor, and—bonus—pretty enough to post.
Servings: 12 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup canned pumpkin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
Instructions
- Preheat your oven to 325°F (163°C). Line a 9x13 inch baking dish with parchment paper.
- In a bowl, stir together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the dish to form the crust.
- In a separate large bowl, beat the cream cheese until smooth. Add 1 cup sugar and vanilla extract, and beat again until combined.
- Add eggs one at a time, mixing gently after each until just incorporated. Don’t overbeat—think calm, not cardio.
- Pour 2 cups of the cheesecake mixture over the crust and spread evenly.
- In the remaining cheesecake batter, mix in pumpkin and spices. Spoon dollops of pumpkin mixture over the plain cheesecake layer.
- Use a knife to gently swirl the two mixtures together—channel your inner abstract artist.
- Bake for 38–42 minutes, or until the center is just set and the top looks matte.
- Cool at room temperature, then chill in the fridge for at least 4 hours (overnight is better if you can wait).
- Slice, serve, and watch them disappear faster than a PSL on the first day of fall.