Creamy Pumpkin Cheesecake Swirl Bars Recipe

Smooth and Creamy Pumpkin Cheesecake Swirl Bars are simpler to prepare than a traditional pie. This no-crust pumpkin cheesecake bar recipe is packed with warm fall spices and rich pumpkin flavor, but served cool for a refreshing autumn dessert.

THIS POST HAS BEEN UPGRADED FROM 9/20/17 TO IMPROVE THE READER EXPERIENCE.

When autumn arrives, pumpkin seems to belong in everything. These smooth, creamy pumpkin cheesecake swirl bars satisfy that seasonal craving and make plenty to share with friends and family.

Living in Nebraska, cooler weather always sends me toward pumpkin, apples, and warmly spiced recipes. Pumpkin cream cheese swirl bars are a quick and satisfying way to enjoy those flavors. They also feel special enough for holiday gatherings without a lot of fuss.

I LOVE these swirled pumpkin cheesecake bars!

Here’s why

• No crust makes these bars easier to prepare than pumpkin pie.
• No water bath is required, simplifying the process compared to many cheesecakes.
• The texture is cake-like with a luscious cheesecake swirl, so no frosting is needed.
• This recipe fits a 9×13 pan, which is a convenient size to bake, transport, and finish off with a family crowd.
• The swirl gives the bars a polished, festive look that’s perfect for holiday tables.

I first found this recipe in a 2006 Junior League of Omaha cookbook a friend gave me. The cookbook credits a local restaurant, Wheatfields, with the original Pumpkin Cheesecake Swirl Bars — I couldn’t wait to try it.

Pumpkin Cheesecake Bar Filling Ingredients

Pumpkin Mixture

• Sugar — a combination of white and brown sugar for depth of flavor.
• Baking powder
• Baking soda
• Spices — ground cloves, allspice, nutmeg, and cinnamon.
• Salt — fine sea salt, kosher, or table salt will work.
• All-purpose flour
• Pumpkin puree — canned pumpkin puree (not pumpkin pie filling).
• Vegetable or canola oil
• Large eggs
• Sweetened condensed milk

Cheesecake Mixture

• Cream cheese — full-fat for the creamiest texture.
• Sugar
• Large eggs
• Sour cream — full-fat yields best results; lite is acceptable, avoid fat-free.
• Vanilla — pure vanilla preferred.
• A pinch of salt to enhance sweetness.

How to make Pumpkin Cheesecake Swirl Bars

For the Pumpkin Mixture:

1. Combine the dry ingredients in a large bowl: sugar, brown sugar, baking powder, baking soda, cloves, allspice, nutmeg, cinnamon, salt, and flour. Whisk to combine.
2. In a separate bowl, whisk the wet ingredients: pumpkin puree, oil, eggs, and sweetened condensed milk.
3. Add the wet ingredients to the dry ingredients and mix until well combined.

For the Cheesecake Mixture:

1. In the bowl of an electric mixer, beat the softened cream cheese and eggs until smooth. Add sour cream, vanilla, and a pinch of salt; mix until combined.

Assemble and bake:

1. Dollop the cheesecake mixture over the pumpkin batter. Gently swirl the two batters with a knife or small spatula to create a marbled effect. A light hand keeps the swirl distinct.
2. Pour into a prepared 9×13-inch baking pan and bake at 350°F for about 40–50 minutes, until the center has a slight jiggle but is set around the edges.
3. Allow the bars to cool, then refrigerate until chilled. Serve with a dollop of whipped topping if desired.

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I made these bars twice before I got the swirl just right. The first attempt involved swirling the cream cheese directly in the baking dish, which didn’t produce a clear marbled pattern. The second time I dolloped and lightly swirled the cheesecake mixture into the pumpkin batter in the mixing bowl before transferring to the pan — this created the pretty, even swirl you see in the photos.

TIP: Dollop and gently swirl in the mixing bowl for a clearer marble pattern before pouring into the pan.

How to store swirled pumpkin cheesecake bars

• Store covered in the refrigerator. These bars are best served cold.
• Add whipped topping just before serving for the freshest presentation.
• Freezing is not recommended; thawing can alter the texture and make it mealy.

Smooth & Creamy Pumpkin Cheesecake Swirl Bars

Below are a few common kitchen items that make preparation easier: a 9×13 baking dish, mixing bowls, and spatulas. Using well-softened cream cheese and a light hand when swirling will give the best results.

• Baking dish — a 9×13 pan is ideal for this recipe.
• Mixing bowls — at least two bowls for the pumpkin and cheesecake mixtures.
• Spatulas and a knife — for folding and creating the swirl.

If you enjoyed this recipe here are a few more you may like!

• Raspberry Swirl Pound Cake Recipe
• Cheesecake Cookie Bars – Easy No-Fuss Recipe
• Creamy Pumpkin Cheesecake Pie Recipe
• White Chocolate Cheesecake With Pistachios
• Easy No-Bake Chocolate Cheesecake Recipe
• Pumpkin Pasta with Italian Sausage
• Best Pumpkin Pie

Don’t forget to stop back and let me know how your Pumpkin Cheesecake Bars turned out!

Smooth & Creamy Pumpkin Cheesecake Swirl Bars

Author: Julie Menghini

Smooth & Creamy Pumpkin Cheesecake Swirl Bars are a luscious fall dessert and a delicious show-stopper for gatherings or holiday dinners.

5 from 6 votes

Prep Time
20 mins

Cook Time
50 mins

Total Time
1 hr 10 mins

Course Dessert

Cuisine American

Keyword Pumpkin Cheesecake Swirl Bars

Servings: 12 servings

Equipment

• 9×13 Baking Dish
• Mixing Bowls
• Spatulas

Ingredients

Pumpkin Mixture

• 1/2 cup sugar
• 1/2 cup packed brown sugar (dark preferred)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cloves
• 1 tsp ground allspice
• 2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 2 tsp kosher salt
• 1 1/4 cup all-purpose flour
• 3 1/2 cups pumpkin puree (about a 29 oz can)
• 1/2 cup canola or vegetable oil
• 3 large eggs
• 5 oz sweetened condensed milk

Cheesecake Mixture

• 12 oz cream cheese, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1/2 cup sour cream (lite ok)
• 1 tsp vanilla
• 1/8 tsp salt (pinch)

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together the dry ingredients: sugars, baking powder, baking soda, spices, salt, and flour.
3. In a separate bowl, combine pumpkin, oil, eggs, and sweetened condensed milk. Add to the dry ingredients and mix until combined.
4. In an electric mixer, blend the cream cheese and eggs until smooth. Add sour cream, vanilla, and salt; mix until combined.
5. Dollop the cream cheese mixture into the pumpkin batter and gently swirl to create a marbled appearance. Avoid over-swimming so the swirl remains distinct.
6. Pour into the prepared pan and bake for 40–50 minutes, until the center has a slight jiggle.
7. Cool completely, then refrigerate until chilled. Serve with whipped cream if desired.

Notes

Don’t over-swirl the cream cheese into the pumpkin batter or the swirl will blend too much — the bars will still taste great, but the marbling will be less visible.

Recipe credited to Wheatfields restaurant and printed in the 2006 Junior League of Omaha cookbook.

Nutrition

Calories: 487 kcal

Carbohydrates: 63 g

Protein: 6 g

Fat: 24 g

Saturated Fat: 8 g

Cholesterol: 108 mg

Sodium: 661 mg

Potassium: 308 mg

Sugar: 50 g

Vitamin A: 3450 IU

Vitamin C: 3.5 mg

Calcium: 122 mg

Iron: 1.5 mg

Nutritional Disclaimer

This nutritional analysis uses the specific brands and amounts used to calculate the values. If you adjust ingredients or brands, the nutrition will change. Use these numbers as a guide.

Tried this recipe?

Let me know how it was!

This recipe yields a full 9×13 pan and is ideal for feeding a crowd. It’s become a holiday favorite in my house and is easy to add to any dessert spread.

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What is your favorite holiday dessert? Share in the comments below — you inspire me!

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