Pumpkin Pie Swirled Cheesecake Bars Recipe

Name: Pumpkin Pie Swirled Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 gal. graham cracker crumbs; 2 cups granulated sugar; 1 qt. unsalted butter, melted; Pumpkin Pie Swirl; 1-1/2 qt. canned pumpkin puree; 2 cups light brown sugar, firmly packed; 1/2 cup powdered sugar; 4 each Extra-large eggs; 2 Tbsp. pumpkin pie spice; 4 pouches PHILADELPHIA Cheesecake Batter

Servings: persons

1
Crusts: Combine cracker crumbs, granulated sugar and butter; press onto bottoms of 4 parchment paper-lined half sheet pans (or 2 half sheet pans for trial recipe).
2
Pumpkin Pie Swirl: Combine pumpkin, sugars, eggs and spice until loose paste is formed.
3
Pour 1 pouch of Batter into a bowl; stir until creamy.
4
Pour onto 1 prepared crust, spreading evenly with an off-set spatula.
5
Spoon about 2 cups of pumpkin mixture into a pastry bag fitted with a plain tip.
6
Insert tip just below surface of cheesecake and swirl mixture into batter while making small circles over the entire surface.
7
Repeat with remaining Batter and crusts.
8
Bake in 325 degrees F standard oven 35 to 40 min., or until cheesecake is set, rotating halfway through baking.
9
Cool completely on cooling racks.
10
Refrigerate several hours or overnight.
11
Cut each pan into 24 squares.

1628

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Crust, 1 gal. graham cracker crumbs, 2 cups granulated sugar, 1 qt. unsalted butter, melted, and more.

Yes, Pumpkin Pie Swirled Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Swirled Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions