Pumpkin Recipes

Pumpkin Swirl Cheesecake Bars

Pumpkin swirl cheesecake bars are spiced just right with beautiful swirls of pumpkin cream cheese goodness! Made gluten free, with simple ingredients, you’ll love how delicious they are and how easy they are to make!

Next to pumpkin and spice, pumpkin and cream cheese come together deliciously in muffins, bread, and oh yeah, these beyond beautiful pumpkin swirl cheesecake bars! I’m getting lost in their swirls just looking at these pictures and with each bite of this perfect pumpkin treat!

pumpkin swirl cheesecake bars

Every Thanksgiving I’m in charge of dessert and make a swirled pumpkin cheesecake (the exact recipe is actually in my cookbook linked below!) and let me tell you, if you’ve ever made a cheesecake you know it takes some patience and precision to make sure it comes out just right.

When you’re not ready to dedicate half of a day to making sure your cheesecake is perfect, these pumpkin cheesecake bars are the perfect thing to make instead! They’re easy to make with just a few simple ingredients and scream FALL!

If you follow me on Instagram, then you know I’m all about pumpkin everything all the time and I don’t say this often, but these pumpkin cheesecake bars are definitely in the top 10 when it comes to pumpkin recipes I’ve made!

Do me a favor. Bake these up to celebrate the season, and I know you”l love them too! Oh and while they look fancy, they’re actually a lot easier to make than you may think!

pumpkin swirl cheesecake bar ingredients

  • pumpkin puree – not pumpkin pie mix!
  • cream cheese
  • sugar – normally I would swap in coconut sugar or maple syrup, however you are mixing the sugar in with the cream cheese and want the mixture to stay white.
  • gluten free or regular cookies or graham crackers – you will use these for the crust!
  • gluten free or all-purpose flour
  • eggs
  • vanilla extract
  • pumpkin pie spice
  • cinnamon
  • salt

equipment / utensils

  • stand or hand mixer
  • wooden spoon
  • 8X8 or 9X9 baking pan
  • parchment paper
  • cooking spray
how to make pumpkin swirl cheesecake bars

how to make pumpkin cheesecake bars

  1. Make the crust. No matter if you’re using GF cookies or graham crackers, you will start by processing them in a food processor with butter to form the crumble that will be the crust for your bars.
  2. Bake the crust. Press the crust crumbles down into the lightly greased pan as evenly as possible (don’t worry if it’s not perfect!) Bake for 10 minutes and let cool.
  3. Make the cream cheese mixture. Using a stand mixer or a hand mixer beat the softened cream cheese with the sugar, eggs, vanilla, salt and flour. I can’t stress this enough, you want the cream cheese to be super soft before you beat it, otherwise you will have mini cream cheese clumps throughout and it won’t be smooth!
  4. Make the pumpkin mixture. In a separate bowl using a wooden spoon, mix together the pumpkin puree, and spices. Add in 2/3 cup of the cream cheese mixture and stir it together until completely combined.
  5. Assemble the pumpkin cheesecake bars. Spread 1 cup of the cream cheese mixture into a thin layer on top of the baked crust. Drop 1 tablespoon dollops of the pumpkin mixture and the cream cheese mixture in the pan, alternating the two to create a checkerboard pattern. With a butter knife or toothpick, swirl the pumpkin filling and the cream cheese filling to create a marbling pattern. Don’t worry if it doesn’t look perfect!
  6. Bake. Bake for 45-50 minutes until the cheesecake is set. Turn the oven off and let the bars cool in the oven slowly for about 10 minutes. Remove from the oven and let cool completely before cutting. This will ensure you can cut the bars well without them falling apart! Being completed cooled is key here.
  7. Enjoy! A little pumpkin spice whipped cream would be awesome on top!
delicious and easy to make pumpkin swirl cheesecake bars

how to store these bars

You definitely want to keep these bars stored in the fridge in a covered container for maximum freshness. They taste great cold!

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pumpkin swirl cheesecake bars

Pumpkin Swirl Cheesecake Bars

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 bars 1x
  • Category: pumpkin recipes
  • Method: bake
  • Cuisine: american


Pumpkin swirl cheesecake bars are creamy, spiced just right with beautiful swirls of pumpkin goodness and perfect for fall! They’re made with simple ingredients and a gluten free cookie crust. 



For the crust: 

  • 1 box of Simple Mills Cinnamon Cookies or any other gluten free cookies of your choices, alternatively you can use 8 whole graham crackers, broken into pieces 
  • 3 tbsp. unsalted butter, melted

For the filling:

  • 1 8 oz. bar of cream cheese, softened (making sure it’s soft is very important!)
  • 1/2 cup sugar 
  • 1 tbsp. all-purpose flour or gluten free 1:1 flour 
  • pinch of salt
  • 1 tsp. vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup  pumpkin puree
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg


For the crust: 

  1. Preheat oven to 350 degrees F. Spray the bottom of an 8X8 inch or a 9X9 inch pan with cooking spray or a little bit of oil and cover with parchment paper so that it hangs over the edges. You’ll be able to lift it out easier later.
  2. Add cookies to the bowl of a food processor and pulse a few times until completely broken up. Add the melted butter and pulse just 2-3 more times. Press the crust into the pan, completely covering the bottom as evenly as possible.
  3. Bake the crust for 10 minutes.  Transfer pan to wire rack to cool completely.

For the filling: 

  1. Reduce oven temperature to 325 degrees F.
  2. With an electric mixer on medium speed, beat cream cheese* and sugar until fluffy and smooth. Add flour, salt, and vanilla; beat until combined. Add eggs, 1 at a time, beating after each addition until just combined. Set aside.
  3. In another bowl, use a wooden spoon to stir together pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg.  Add 2/3 cups of the cream cheese mixture to the pumpkin mixture and stir together until mixed together.
  4. Assemble the cheesecake by spreading 1 cup of the cream cheese mixture into a thin layer on top of the baked crust. Drop 1 tablespoon dollops of the pumpkin mixture and the cream cheese mixture in the pan, alternating the two to create a checkerboard pattern. With a butter knife or toothpick, swirl the pumpkin filling and the cream cheese filling to create a marbling pattern. Don’t worry if it doesn’t look perfect! You may have a little pumpkin mixture leftover
  5. Bake for 45-50 minutes. Turn off the oven and let the pan sit in the oven to bring their temperature down slowly. After about 10 minutes, remove from oven and let cool completely. 
  6. Refrigerate until chilled, 2-3 hours. Lift the pumpkin cheesecake bars out of the pan, cut into bars and serve.


*It’s super important to make sure your cream cheese is softened. You don’t want it to be completely melted, however soft enough that when beat it with the sugar, there will not be little clumps throughout. I recommend placing the cream cheese on top of your oven while it’s preheating to soften. 

Store these bars in a covered container in the fridge. They seriously only get better the next day! 

Keywords: pumpkin swirl cheesecake bars; pumpkin cheesecake bars; pumpkin bars with a cream cheese swirl

more pumpkin recipes you’ll fall in love with


Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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gluten free pumpkin swirl cheesecake bars
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