When autumn arrives, there’s nothing quite like the warm, comforting flavor of pumpkin. These Easy Pumpkin Swirl Cheesecake Bars are the perfect way to celebrate the season. Combining the creamy richness of cheesecake with the spiced sweetness of pumpkin pie, all on top of a delicious Biscoff cookie crust, this recipe is a real crowd pleaser. It looks impressive, but it’s surprisingly simple to make.
Forget complicated techniques. This dessert is all about straightforward steps and fantastic results. The beautiful swirls are not just for show; they ensure you get the perfect blend of pumpkin and cheesecake in every single bite. Let’s get baking and fill your kitchen with the amazing smells of fall!
Jump To:
Why You’ll Love This Recipe
Honestly, what’s not to love? These Pumpkin Cheesecake Bars are a dream come true for anyone who adores fall flavors. The Biscoff cookie crust offers a wonderful crunch and a hint of cinnamon that pairs beautifully with the pumpkin spice. It’s a texture and flavor combination that just works.
This recipe is also incredibly versatile. It’s fancy enough for a holiday gathering but simple enough for a casual weeknight treat. Plus, making them into bars means they are super easy to serve. No fussing with a springform pan or worrying about a water bath. It’s a straightforward approach to a classic dessert.
Ingredients
For the Cookie Crust
- 7 oz Biscoff cookies, crumbled (about 25 cookies)
- 5 tbsp unsalted butter, melted
- 1/4 cup brown sugar, packed
For the Cheesecake Layer
- 16 oz cream cheese, room temperature
- 1/3 cup sour cream, room temperature
- 2/3 cup granulated sugar
- 1 1/2 tsp vanilla extract
- pinch of salt
- 1 large egg, room temperature
For the Pumpkin Pie Layer
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 2/3 cup brown sugar
- 2/3 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1 large egg
Step-By-Step Instructions
Step 1: Prepare the Crust
First things first, preheat your oven to 350 degrees Fahrenheit. In a bowl, combine your Biscoff cookie crumbs, melted butter, and brown sugar. You want to stir everything together until all the crumbs are nicely coated with the butter. It should look like wet sand.
Next, press this mixture firmly and evenly into the bottom of a 9×9 inch square baking pan. You can use your fingers or the flat bottom of a measuring cup to get a nice, compact layer. Pop it into the preheated oven and bake for 8 minutes. Once done, let it cool slightly while you work on the filling.
Step 2: Make the Cheesecake Layer
Time for the creamy part! Reduce the oven temperature to 325°F. In the bowl of a stand mixer or using a handheld mixer, beat the room temperature cream cheese on medium speed until it’s completely smooth. It’s important to start with smooth cream cheese to avoid lumps.
Add the sour cream and mix until it’s just combined, scraping down the sides of the bowl. Then, add the granulated sugar, vanilla, and a pinch of salt, and beat until smooth. Finally, beat in the egg until everything is just incorporated. Be careful not to overmix here. Set aside about ½ cup of this cheesecake filling for the swirl topping later. Pour the rest over your prepared crust and spread it out evenly.
Step 3: Mix the Pumpkin Layer
In a separate bowl, it’s time to create that delicious pumpkin pie layer. Combine the pumpkin puree, brown sugar, heavy cream, vanilla, and all those lovely warm spices: cinnamon, nutmeg, ginger, and cloves, plus a little salt. Mix everything together until it’s well combined.
Once that’s mixed, beat in the egg until the mixture is smooth. Carefully pour this pumpkin layer over the cheesecake layer in the pan. Use a spatula to gently spread it out into an even layer.
Step 4: Swirl and Bake
Now for the fun part! Take the ½ cup of cheesecake filling you reserved earlier and drop spoonfuls of it all over the top of the pumpkin layer. Grab a toothpick or a knife and gently swirl the two layers together to create a beautiful marbled pattern. Don’t overdo it; a few simple passes are all you need for that classic Pumpkin Swirl Cheesecake look.
Bake the bars in your 325°F oven for 45 to 50 minutes. You’ll know they’re ready when the center is mostly set but still has a very slight wobble. Remove them from the oven and let them cool completely at room temperature. Then, cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This chilling step is key to getting clean slices!
How To Store Leftovers
Because of the cheesecake layer, these bars need to be kept in the refrigerator. I like to slice them up and place them in an airtight container. They will stay fresh and delicious for up to 3 days. They’re a great make ahead dessert for this reason!
If you want to keep them longer, these bars also freeze beautifully. To freeze, place the individual bars on a baking sheet and pop them in the freezer for about an hour until they are firm. Then, transfer them to a freezer safe airtight container or bag. They can be frozen for up to 3 months. Just thaw them in the fridge before serving.
Tips
For the best texture, make sure your cream cheese, sour cream, and eggs are at room temperature. This helps everything mix together smoothly and prevents a lumpy cheesecake layer. Just take them out of the fridge about an hour before you start.
When you’re creating the swirl, less is more! If you mix too much, the colors will just blend together. A few gentle figure eight motions with a knife will give you that lovely marbled effect you’re looking for.
Patience is so important when it comes to cheesecake. Allowing the bars to cool completely and then chill for at least four hours is not just a suggestion. It’s essential for the filling to set properly, making it easy to slice into neat, perfect bars.
Conclusion
These Easy Pumpkin Swirl Cheesecake Bars are a true taste of autumn. With a crunchy, flavorful crust and two layers of creamy, spiced filling, they are sure to become a new family favorite. They bring together the best of pumpkin pie and cheesecake in one easy to serve dessert. So go ahead, give this recipe a try and enjoy one of the best treats the season has to offer!
FAQ
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Biscoff cookies add a great spiced flavor, you can easily substitute them. Graham crackers are a classic choice for cheesecake crusts. Gingersnaps would also be delicious and would add an extra layer of spice. The process remains the same.
What’s the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
This is a great question! Pumpkin puree is just cooked and mashed pumpkin. Pumpkin pie filling, on the other hand, comes preseasoned with sugar and spices. This recipe is designed for pure pumpkin puree, as you’ll be adding your own sugar and spices for both the pumpkin and cheesecake layers.
Why Do My Cheesecake Bars Have Cracks?
Cracks can sometimes happen if the cheesecake is overmixed or overbaked. Be sure to mix the eggs in at the very end and only until they are just combined. Also, pull the bars from the oven when the center is still slightly wobbly. They will continue to set as they cool.
Easy Pumpkin Swirl Cheesecake Bars
Combining the creamy richness of cheesecake with the spiced sweetness of pumpkin pie, all on top of a delicious Biscoff cookie crust, this recipe is a real crowd pleaser.
Ingredients
For the Cheesecake Layer:
For the Pumpkin Pie Layer:
Instructions
- Prepare the Crust: Preheat oven to 350°F. Combine cookie crumbs, melted butter, and brown sugar. Press firmly into a 9×9 inch pan. Bake for 8 minutes, then cool slightly.
- Make the Cheesecake Layer: Reduce oven to 325°F. Beat cream cheese until smooth. Mix in sour cream, then sugar, vanilla, and salt. Beat in egg until just combined.
- Layer the Pan: Reserve ½ cup of cheesecake filling. Pour the rest over the crust and spread evenly.
- Mix the Pumpkin Layer: In a separate bowl, combine pumpkin puree, brown sugar, heavy cream, vanilla, and spices. Beat in the egg until smooth.
- Combine and Swirl: Carefully pour the pumpkin mixture over the cheesecake layer. Drop spoonfuls of the reserved cheesecake filling on top. Use a knife to gently swirl the layers.
- Bake: Bake at 325°F for 45-50 minutes. The center should be mostly set but have a slight wobble.
- Cool and Chill: Let cool completely at room temperature. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, before slicing.
Notes
Room Temperature Ingredients: For the best texture, ensure your cream cheese, sour cream, and eggs are at room temperature to prevent a lumpy filling.
Swirling Technique: Less is more when swirling. A few gentle figure-eight motions will create a beautiful marbled effect without overmixing.
Patience is Key: Chilling for at least four hours is essential for the cheesecake to set properly, ensuring clean, neat slices.
Nutrition
Calories
Sugar
Fat
Carbs
