Best 7 Pumpkin Cheesecake Swirl Bars Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're in search of an irresistible dessert that combines the classic flavors of pumpkin cheesecake with the delightful texture of a swirled bar, look no further. This tantalizing treat is perfect for any occasion, whether it's a cozy fall gathering, a festive holiday party, or a simple indulgence for yourself. With its rich, creamy filling, perfectly balanced sweetness, and stunning presentation, this pumpkin cheesecake swirl bars recipe by Tasty is sure to become a favorite in your kitchen. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds dancing with joy.

Let's cook with our recipes!

PUMPKIN CHEESECAKE BARS RECIPE BY TASTY



Pumpkin Cheesecake Bars Recipe by Tasty image

Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon

Provided by Pierce Abernathy

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

6 tablespoons butter, melted
10 graham crackers, crushed
32 oz cream cheese, at room temperature
4 eggs
1 teaspoon vanilla
1 ½ cups sugar
15 oz pumpkin puree, 1 can
½ cup butter
1 cup flour
½ cup brown sugar
1 tablespoon ground cinnamon

Steps:

  • In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  • Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
  • In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  • Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
  • Preheat the oven to 325˚F (160˚C).
  • Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
  • Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
  • Bake for 30 minutes.
  • Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  • Top the cheesecake with the crumble topping and bake for another 25 minutes.
  • Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 36 grams, Fat 41 grams, Fiber 1 gram, Protein 9 grams, Sugar 22 grams

LAYERED PUMPKIN CHEESECAKE BARS



Layered Pumpkin Cheesecake Bars image

Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 12

1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-fat butter, melted
FILLING:
11 ounces reduced-fat cream cheese
1/3 cup reduced-fat sour cream
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup canned pumpkin
1 tablespoon brown sugar

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended., Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.

Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 135mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY



Pumpkin Cheesecake Swirl Bars Recipe by Tasty image

Here's what you need: nonstick cooking spray, gingersnap cookies, unsalted butter, cream cheese, granulated sugar, large eggs, all purpose flour, pumpkin puree, McCormick® Pumpkin Pie Spice

Provided by Gwenaelle Le Cochennec

Categories     Desserts

Yield 12 bars

Number Of Ingredients 9

nonstick cooking spray, for greasing
42 gingersnap cookies
1 stick unsalted butter, melted
4 blocks cream cheese, room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
⅓ cup all purpose flour
1 can pumpkin puree
2 teaspoons McCormick® Pumpkin Pie Spice

Steps:

  • Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
  • In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
  • Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
  • In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
  • Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
  • To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
  • Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
  • Bake for 35-40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
  • Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
  • Enjoy!

PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY



Pumpkin Cheesecake Swirl Bars Recipe by Tasty image

Here's what you need: nonstick cooking spray, gingersnap cookies, unsalted butter, cream cheese, granulated sugar, large eggs, all purpose flour, pumpkin puree, McCormick® Pumpkin Pie Spice

Provided by Gwenaelle Le Cochennec

Categories     Desserts

Yield 12 bars

Number Of Ingredients 9

nonstick cooking spray, for greasing
42 gingersnap cookies
1 stick unsalted butter, melted
4 blocks cream cheese, room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
⅓ cup all purpose flour
1 can pumpkin puree
2 teaspoons McCormick® Pumpkin Pie Spice

Steps:

  • Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
  • In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
  • Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
  • In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
  • Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
  • To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
  • Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
  • Bake for 35-40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
  • Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
  • Enjoy!

VEGAN PUMPKIN CHEESECAKE BARS RECIPE BY TASTY



Vegan Pumpkin Cheesecake Bars Recipe by Tasty image

Here's what you need: pitted date, rolled oats, almond, salt, water, cashews, coconut cream, coconut oil, maple syrup, vanilla extract, pumpkin puree, cinnamon, allspice, ginger

Provided by Rachel Gaewski

Categories     Desserts

Yield 9 servings

Number Of Ingredients 14

1 cup pitted date
¾ cup rolled oats
½ cup almond
1 pinch salt
1 tablespoon water
1 ½ cups cashews
15 oz coconut cream, 1 can, chilled
¼ cup coconut oil
½ cup maple syrup, plus 2 tablespoons, divided
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger

Steps:

  • Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Add the dates, oats, almonds, and salt to a food processor and pulse until crumbly. Add the water and pulse again until the mixture is sticky enough to hold together.
  • Transfer the crust to the prepared baking dish and spread in an even layer. Freeze while you prepare the rest of the recipe.
  • Bring a medium pot of water to boil. Add the cashews and boil for 10 minutes. Remove with a slotted spoon and transfer to a food processor.
  • Process until smooth.
  • In a medium bowl, spoon out the coconut cream from the top of the can of coconut milk (making sure to take only the cream and not the liquid). Beat with an electric hand mixer until soft peaks form. Add the coconut oil, maple syrup, and the vanilla and beat until well combined.
  • Add the cashew paste and stir with a spatula until well combined, using a whisk if necessary to smooth out any stubborn lumps. Set aside.
  • In a separate, medium bowl, combine the pumpkin puree, remaining 2 tablespoons of maple syrup, cinnamon, allspice, and ginger and mix until well combined.
  • Remove the crust from the freezer and pour in the cashew mixture. Smooth evenly.
  • Add small dollops of the pumpkin mixture on top of the cashew mixture. Using a wooden skewer, swirl the pumpkin mixture into the cashew mixture.
  • Freeze for at least 2 hours, or overnight.
  • Remove from freezer and slice into 9 even bars.
  • Enjoy!

Nutrition Facts : Calories 441 calories, Carbohydrate 40 grams, Fat 31 grams, Fiber 4 grams, Protein 7 grams, Sugar 44 grams

HOLIDAY SHEET PAN CHEESECAKE BARS RECIPE BY TASTY



Holiday Sheet Pan Cheesecake Bars Recipe by Tasty image

Here's what you need: graham crackers, unsalted butter, cream cheese, sugar, large eggs, sour cream, vanilla extract, sweet potato puree, cinnamon, ground nutmeg, chopped pecans, chocolate hazelnut spread, semi sweet chocolate, cinnamon, apple pie filling, pumpkin puree, pumpkin pie spice

Provided by Kiano Moju

Categories     Bakery Goods

Yield 24 servings

Number Of Ingredients 17

24 graham crackers, crushed, plus 3, broken into quarters, divided
12 tablespoons unsalted butter, 1 1/2 sticks, melted
32 oz cream cheese, room temperature
1 ½ cups sugar
4 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
¾ cup sweet potato puree
¼ teaspoon cinnamon
1 pinch ground nutmeg
1 cup chopped pecans
⅓ cup chocolate hazelnut spread
¼ cup semi sweet chocolate, melted
¼ teaspoon cinnamon
¾ cup apple pie filling
¾ cup pumpkin puree
1 teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
  • Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
  • Bake for 8 minutes until lightly browned. Let cool to room temperature.
  • Reduce the oven temperature to 225°F (105°C).
  • Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
  • Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
  • In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
  • In another bowl, whisk in the chocolate hazelnut spread.
  • In another bowl, whisk in ¼ teaspoon of cinnamon.
  • In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
  • Pour each flavored filling into a section of the crust and smooth with a spatula.
  • Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
  • Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
  • Sprinkle the chopped pecans over the pumpkin filling.
  • Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
  • Refrigerate overnight before slicing into wedges and serving.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 17 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 13 grams

SPICED PUMPKIN-SWIRL CHEESECAKE



Spiced Pumpkin-Swirl Cheesecake image

I have to give my husband credit for this cheesecake. He found a recipe like it and asked if I could make it for him. I always make it for his birthday, and my young daughter loves to help. -Monika Walsh, Monterey, California

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 12 servings.

Number Of Ingredients 14

2 cups pecan halves, toasted
2 tablespoons brown sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar, divided
3/4 cup sour cream
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended., In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture., To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Nutrition Facts : Calories 483 calories, Fat 39g fat (18g saturated fat), Cholesterol 133mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree will give your cheesecake swirl bars the best flavor. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor or blender.
  • Don't overmix the batter: Overmixing the batter will make your cheesecake swirl bars tough. Mix the batter just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough before baking will help it to hold its shape and prevent it from spreading too much.
  • Bake the cheesecake swirl bars until they are set: The cheesecake swirl bars are done baking when a toothpick inserted into the center comes out clean.
  • Let the cheesecake swirl bars cool completely before serving: This will allow the cheesecake swirl bars to set properly and will make them easier to cut.

Conclusion:

Pumpkin cheesecake swirl bars are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy cheesecake filling and a swirled pumpkin layer, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give pumpkin cheesecake swirl bars a try. You won't be disappointed!

Related Topics