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Swirled Pumpkin Cheesecake Bars

Swirled pumpkin cheesecake bars with a gingersnap crust and a dramatic caramel-cream swirl baked until just set. The vanilla layer and spiced pumpkin swirl come together in one pan for easy slice-and-serve bars.
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Prep Time 25 minutes
Cook Time 40 minutes
chilling 3 hours
Total Time 4 hours 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup crumbs Use graham or gingersnap crumbs.
  • 0.33 cup sugar
  • 6 tbsp melted butter
Vanilla cheesecake layer
  • 16 oz cream cheese, softened
  • 0.5 cup sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1.5 tsp vanilla
Pumpkin swirl layer
  • 8 oz cream cheese, softened
  • 0.5 cup pumpkin puree
  • 0.25 cup brown sugar
  • 1 egg
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 mixing bowl

Method
 

Bake the crust
  1. Preheat oven to 325°F. Press the crust mixture into a lined 9x13 pan and bake for 8 minutes.
Mix the cheesecake layers
  1. Beat the vanilla cheesecake layer ingredients until smooth, then set aside.
  2. Beat the pumpkin swirl layer ingredients until smooth, then set aside.
Assemble and swirl
  1. Pour the vanilla cheesecake over the crust. Dollop the pumpkin mixture in large spoonfuls over the top.
  2. Use a knife to swirl dramatically through the batter. Bake for 32–35 minutes, until the center is just set.
Chill and slice
  1. Cool the bars to room temperature, then refrigerate for 3 hours. Cut into bars and serve chilled.

Notes

Pro tip: Swirl gently but quickly so the layers marbling stays distinct—over-swirling can turn the top into one uniform color. Store covered in the refrigerator up to 4 days. Freezing is yes—freeze individual bars up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and reduced-fat sour cream (texture will be slightly softer).