The perfect balance of cheesecake and flavors of pumpkin pie wrapped up in a simple to make Fall dessert!

Pumpkin Cheesecake Bars

A pharmaceutical commercial came on recently for women suffering from menopause symptoms. My son asked what menopause was and my husband’s response was so painfully comical! I’ve never heard someone say so much yet say nothing at all – it was hilarious!

After he squirmed for a little while, I chimed in to help. We all got a good laugh of it!

Speaking of being uncomfortable, Thanksgiving can have it’s challenges. Help alleviate any awkward conversations by eating huge pieces of this Swirled Pumpkin Cheesecake! If you like it as much as I do, then I think you’ll love these Pumpkin Cheesecake Bars, Mini Pumpkin Cheesecakes, and Pumpkin Pie Cake Bars!

What You’ll Need for the Crust:

• 15 Graham Crackers
• 1/4 cup Sugar
• 8 tbsp Butter, Melted

And the Cheesecake:

• 1 1/4 cups Pumpkin Puree
• 1 1/2 tsp Pumpkin Pie Spice
• 1 1/2 tsp Cinnamon
• 1 tbsp Flour
• 3 (8 oz) Cream Cheese, Softened
• 1 2/3 cups Sugar
• 1 1/2 tsp Vanilla
• 1/2 cup Sour Cream
• 3 Eggs

How to Make Swirled Pumpkin Cheesecake Bars

• Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
• To make the crust, pulse 15 graham crackers and 1/4 cup sugar in a food processor. Then drizzle in 8 tbsp melted butter and pulse until crust forms.
• Transfer to prepared pan and firmly press down evenly. Bake for 10 minutes.
• In the meantime, whisk together 1 1/4 cups pumpkin puree, 1 1/2 tsp pumpkin pie spice, 1 1/2 tsp cinnamon, and 1 tbsp flour.
• In a separate bowl, beat together 3 (8 oz) softened cream cheese and 1 2/3 cups sugar until smooth. Add in 1 1/2 tsp vanilla and 1/2 cup sour cream until smooth. Then beat in 1 egg at a time.
• Measure out 1 1/2 cups of the cream cheese mixture and add it to the pumpkin puree mixture, stirring until well combined.
• Alternate scoops of the pumpkin filling and cream cheese filling over the top of the crust. Use a knife to swirl the two mixtures together in a figure eight motion, being careful not to let the knife reach the crust.
• Bake for 35-45 minutes, or until the center has a slight jiggle but the edges are set.
• Let cool completely, then refrigerate until chilled and firm.

More Pumpkin Recipes:

• Pumpkin Roll
• Pumpkin Cheesecake Bars
• Mini Pumpkin Cheesecakes
• Pumpkin Cake
• Pumpkin Cheesecake Crescent Muffins
• Cranberry Pumpkin Cake
• Pumpkin Bread
• Thanksgiving Pumpkin Pie Turkeys
• Pumpkin Pie Cake Bars
• 3-Ingredient Pumpkin Muffins
• Pumpkin Pecan Cobbler
• No Bake Triple Layer Pumpkin Pie
• Pumpkin Cheesecake Snickerdoodles
• Easy Pumpkin Pie
• Pumpkin Bread with Crumb Topping
• Pumpkin Cream Cheese Muffins
• Baked Pumpkin Cinnamon Sugar Donuts
• Pumpkin French Toast

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Yield: 12

Swirled Pumpkin Cheesecake Bars

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Swirled Pumpkin Cheesecake Bars, the perfect balance of cheesecake and flavors of pumpkin pie wrapped up in a simple to make Fall dessert!

Prep Time 1 hour

Total Time 1 hour

Ingredients

Crust

• 15 Graham Crackers
• 1/4 cup Sugar
• 8 tbsp Butter, Melted

Cheesecake

• 1 1/4 cups Pumpkin Puree
• 1 1/2 tsp Pumpkin Pie Spice
• 1 1/2 tsp Cinnamon
• 1 tbsp Flour
• 3 (8 oz) Cream Cheese, Softened
• 1 2/3 cups Sugar
• 1 1/2 tsp Vanilla
• 1/2 cup Sour Cream
• 3 Eggs

Instructions

1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
2. To make the crust, pulse graham crackers and 1/4 cup sugar in a food processor. Then drizzle in melted butter and pulse until crust forms.
3. Transfer to prepared pan and firmly press down evenly. Bake for 10 minutes.
4. In the meantime, whisk together pumpkin puree, pumpkin pie spice, cinnamon, and flour.
5. In a separate bowl, beat together softened cream cheese and 1 2/3 cup sugar until smooth. Add in vanilla and sour cream until smooth. Then beat in 1 egg at a time.
6. Meaure out 1 1/2 cups of the cream cheese mixture and add it to the pumpkin puree mixture, stirring until well combined.
7. Alternate scoops of the pumpkin filling and cream cheese filling over the top of the crust. Use a knife to swirl the two mixtures together in a figure eight motion, being careful not to let the knife reach the crust.
8. Bake for 35-45 minutes, or until the center has a slight jiggle but the edges are set.
9. Let cool completely, then refrigerate until chilled and firm.