Pumpkin Cheesecake Swirl Bars feature a spiced pumpkin custard with rich, creamy cheesecake on top of a cinnamon shortbread crust.
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Fall Weather Requires Pumpkin Recipes!
As soon as September begins, I start thinking about pumpkin and apple recipes! Nothing helps say goodbye to summer weather like something deliciously pumpkin spiced to get you prepared for colorful leaves and sweater weather!
Pumpkin Cheesecake Swirl Bars combine two dessert classics, creamy and dreamy cheesecake with warmly spiced pumpkin pie. The cookie crust base is delicious, with a nontraditional cinnamon shortbread cookie, bringing together the most amazing flavors.
Easy Prep!
This fall dessert gives you the best of cheesecake flavor, without the time commitment of a traditional baked cheesecake.
The cinnamon shortbread cookie crust is crunchy & buttery to create the perfect base for the creamy pumpkin cheesecake. The cookie crust is pretty dry and crumbly when you mix it together. Don’t fret, is should be this consistency! This helps to ensure a nice crispy, crumbly shortbread.
Lining your baking pan allows for easy removal of the cookies once baked. Dump the cookie crust into the pan and spread out evenly. Press down the crust with the bottom of a glass or measuring cup for a nice firm base. If you prefer a thicker crust, double the crust recipe and bake it 2-4 minutes longer prior to adding the pumpkin custard. Baking prior to adding the batter allows for the crust to set better and hold together when cutting and serving the bars.
Baker’s Secret Tip!
For perfectly creamy cheesecake and pumpkin custard, allow your ingredients to all come to room temperature prior to preparing your batter. This step helps to ensure no lumps in your cheesecake!! When the ingredients are all at room temperature, they can incorporate into one another better.
Creating the perfect swirl makes this dessert really pretty! After adding in the pumpkin custard, bang the pan gently a few times. This gets the bubbles out for a smoother surface. Drop the cheesecake into the pumpkin using a 1/4 cup measuring cup. Create an alternating pattern to help ensure a beautiful swirl. Give the pan another gentle tap to remove any additional bubble.
Using an inverted spatula, gently draw lines vertically through the batter to pull the cheesecake into the pumpkin custard. Next, pull through horizontally to create a marbled effect. Pop any remaining bubbles with a toothpick if needed.
These dessert bars combine the delicious taste of pumpkin pie with a rich, creamy cheesecake. A perfect blend of desserts! Pumpkin recipes abound in the fall but these dessert bars offer the best of cookies, pie and cheesecake.
Pumpkin Cheesecake Swirl Bars
Ingredients
Cinnamon Shortbread Cookie Crust
- ½ Cup Butter Melted
- ¾ Cup Sugar
- 1½ Cups Flour
- ⅛ TSP Salt
- ½ TSP Cinnamon
Pumpkin Pie Layer
- 15 oz Can of Pumpkin Puree
- 2 Eggs Room Temperature
- 4 Oz Cream Cheese Room Temperature
- ¼ Cup Heavy Cream
- ¾ Cup Sugar
- 1 TSP Vanilla Extract
- 2 TSP Pumpkin Pie Spice
Cheesecake Swirl
- 8 oz Cream Cheese Room Temperature
- 1 Egg Room Temperature
- 1 Egg Yolk Room Temperature
- ½ Cup Sugar
- 1 TSP Vanilla Extract
Instructions
Cinnamon Shortbread Cookie Crust
- Preheat oven to 350°F. Line a 9×13 pan with parchment paper. Set aside.
- In a large bowl combine melted butter and sugar and mix until well combined. Add in cinnamon, salt and half the flour, mix while scraping sides and bottom to ensure all ingredients are incorporated.
- Add in remaining flour and continue to mix to combined. Mixture will be dry and crumbly.
- Press shortbread mixture into the prepared baking pan and press down with fingers until evenly distributed and covers bottom of baking pan.
- Bake at 350°F for 7 minutes. Remove and allow to cool.
Pumpkin Pie Layer
- In a stand mixer, cream together the cream cheese and sugar until smooth and creamy.
- Add in pureed pumpkin, eggs, vanilla extract, and pumpkin pie spice and mix until well combined, with no lumps.
- Pour over top of Cinnamon Shortbread crust. Tap dish gently a few times to spread more evenly and remove any air bubbles
Cheesecake Swirl Layer
- In a stand mixer, cream together cream cheese and sugar until smooth and creamy.
- Add vanilla and then eggs one at a time. Mix until combined.
- Using a small measuring cup or large spoon of the cheesecake filling sporadically on top of pumpkin layer.
- Using a knife or inverted spatula, carefully swirl cheesecake filling into the pumpkin to create a marbled look.
- Bake at 350°F for 40-42 minutes until center is set and no longer jiggles.
- Allow to cool for about an hour until at room temperature and then chill in the fridge for 3 to 4 hours.
Eat well. Live fully. Have dessert.
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