A Brief History of Pumpkin Cheesecake Bars
Pumpkin and cheesecake have long been beloved desserts in American baking. Cheesecake itself traces back to ancient Greece, but it wasn’t until the 20th century that bakers began blending it with autumn flavors. Pumpkin pie was already a holiday staple, so combining it with smooth cream cheese filling created the perfect fall fusion—pumpkin cheesecake. The “bar” version gained popularity for its portability and crowd-pleasing appeal, making it a go-to for potlucks and Thanksgiving dessert tables.
Swirled Pumpkin Cheesecake Bars – Easy & Delicious Homemade Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hour
- Yield: 12 bars 1x
Description
These Swirled Pumpkin Cheesecake Bars are creamy, spiced, and downright irresistible! Perfect for autumn gatherings or cozy nights in, each bite has the rich tang of cheesecake and the warm sweetness of pumpkin spice. With a buttery graham cracker crust and beautiful cream cheese swirls, these bars look stunning and taste even better. They’re easy to make, slice neatly, and are sure to impress at any fall event.
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup melted butter
For the Cheesecake Filling:
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16 oz cream cheese, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
For the Pumpkin Layer:
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1 cup pumpkin puree
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp cloves
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2 tbsp flour
Instructions
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Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
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Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the pan to form the crust. Bake for 8 minutes; let cool slightly.
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In a large bowl, beat cream cheese, sugar, eggs, and vanilla until smooth.
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Remove 1 cup of this mixture and set aside. Stir pumpkin puree, cinnamon, nutmeg, cloves, and flour into the remaining batter.
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Pour pumpkin layer over crust. Drop spoonfuls of the plain cheesecake mixture on top and swirl gently with a knife.
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Bake for 40–45 minutes, until the center is just set.
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Cool completely, then refrigerate for at least 2 hours before slicing into bars.
Notes
For a gluten-free version, use gluten-free graham crackers. For extra flair, top with
whipped cream and a sprinkle of cinnamon before serving.
FAQs
1. Can I make these pumpkin cheesecake bars ahead of time?
Yes! These bars actually taste better after chilling overnight. Prepare them a day in advance and refrigerate until ready to serve.
2. Can I use a different crust?
Absolutely. Try crushed gingersnap cookies or vanilla wafers for a spiced or sweeter twist. Both add extra flavor to the pumpkin filling.
3. How can I ensure my cheesecake doesn’t crack?
Bake at a low temperature and avoid overmixing the batter. Let the bars cool gradually before refrigerating to prevent cracking.
