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Creamy Pumpkin Cheesecake Swirl Bars: Best Easy Fall Dessert

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These creamy pumpkin cheesecake swirl bars are the perfect fall dessert, featuring a buttery shortbread crust, a spiced pumpkin layer, and a tangy cheesecake swirl. They’re easy to make with pantry-friendly ingredients and no special equipment needed.

Ingredients

Scale
  • 2 cups (200g) shortbread cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1 can (15 oz or 425g) pumpkin puree
  • 2 large eggs, room temperature
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 tablespoons (16g) all-purpose flour
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick cooking spray.
  2. Make the crust: Pulse shortbread cookies in a food processor until fine crumbs form. Transfer to a medium bowl, add melted butter, sugar, and salt, and stir until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the pumpkin layer: In a medium bowl, whisk together pumpkin puree, both sugars, and heavy cream until smooth. Add eggs one at a time, whisking gently after each addition. Add vanilla, pumpkin pie spice, cinnamon, and flour. Whisk until smooth and uniform. Set aside.
  4. Make the cheesecake swirl: In a separate bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and beat for another minute until fluffy. Add egg yolk, vanilla, and flour, and mix on low speed just until combined.
  5. Assemble: Pour the pumpkin mixture over the pre-baked crust and spread into an even layer. Drop spoonfuls of the cheesecake mixture randomly over the top (8 to 10 dollops). Use a butter knife or skewer to drag through the batter in a figure-eight pattern, making 5-6 passes.
  6. Bake at 350°F (175°C) for 35 to 40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle. Let cool completely on a wire rack, then refrigerate for at least 4 hours (overnight is better) before cutting.

Notes

Don’t skip the flour in both layers—it helps the bars hold their shape. Room temperature ingredients are crucial for a smooth texture. Use a sharp knife dipped in hot water for clean cuts. Bars taste even better the next day. For a gluten-free version, use gluten-free shortbread cookies and gluten-free all-purpose flour.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin bars, cheesecake swirl, shortbread crust, easy dessert

Find it online: https://breezybake.com/creamy-pumpkin-cheesecake-swirl-bars-best-easy-fall-dessert/