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

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter

For the Cheesecake Filling:

16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract

For the Pumpkin Layer:

1 cup pumpkin puree
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
2 tbsp flour

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Instructions

Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the pan to form the crust. Bake for 8 minutes; let cool slightly.
In a large bowl, beat cream cheese, sugar, eggs, and vanilla until smooth.
Remove 1 cup of this mixture and set aside. Stir pumpkin puree, cinnamon, nutmeg, cloves, and flour into the remaining batter.
Pour pumpkin layer over crust. Drop spoonfuls of the plain cheesecake mixture on top and swirl gently with a knife.
Bake for 40–45 minutes, until the center is just set.

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.