Welcome fall with these Pumpkin Cheesecake Swirl Bars! Super moist pumpkin cake swirled with creamy cheesecake, and topped with caramel sauce.
Once September rolls around, I feel like it’s time to start baking and sharing all the fall recipes!
Today’s easy fall dessert got rave reviews from all of my taste testers, and I am already getting requests for more pumpkin desserts!
These pumpkin cheesecake bars are simple to make, use a full can of pumpkin (no more wondering what to do with leftover pumpkin puree!), and the caramel sauce makes these over the top delicious! Perfect for holidays or any day!
HOW TO MAKE SWIRLED PUMPKIN CHEESECAKE BARS:
- Prepare the homemade pumpkin spice cake as directed in the recipe card below, and pour into a greased 9×13″ baking dish. Set aside.
- Make the cheesecake batter and drop spoonfuls over the pumpkin layer in a scattered polkadot pattern.
- Swirl the batters together with a knife, making sure to not mix them completely, just enough to get a nice design on top.
- Once baked and chilled, cut into bars and top with warm homemade caramel or your favorite kind from the store. This is totally optional, but really takes these to a whole new level of yum!!
(Complete recipe below in recipe card.)
If you make these pumpkin pie bars, I would love for you to comment here on the blog and give them a star rating!
If you take pictures, I’d love to see them!! Tag your recipe pictures with #backforsecondsrecipes on Instagram and tag me @BackforSeconds!
MORE PUMPKIN DESSERT RECIPES TO TRY:
- Pumpkin Pie Oreo Cheesecake Fluff
- Pumpkin Spice Sheet Cake
- Pumpkin Spice Oreo Chocolate Chip Cookies
- Pumpkin Chocolate Chip Bars
- Chocolate Pumpkin Cupcakes with Salted Caramel Buttercream
- No Bake Pumpkin Spice Crack Cookies
Follow Back for Seconds on social media!
FACEBOOK * INSTAGRAM * PINTEREST * TWITTER * EMAIL
Join the Back For Seconds Recipes Community Facebook Group where we can chat and share favorite recipes and tips with each other!
BE THE FIRST TO GET NEW RECIPES – SUBSCRIBE TO BACK FOR SECONDS BY EMAIL!
Pumpkin Cheesecake Swirl Bars
Ingredients
Pumpkin Bars
- 4 tbsp unsalted butter very soft
- 1/3 cup canola oil
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 15 oz can pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 1/4 cup all purpose flour
Cheesecake Swirl
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
Topping
- caramel sauce optional
Instructions
Pumpkin Bars
- Preheat oven to 350
- Add butter, oil, sugars, and pumpkin to a large mixing bowl and beat until very well combined.
- Add egg, vanilla, salt, pumpkin pie spice, and baking soda and mix well.
- Add flour and mix until combined.
- Spread batter into a greased 13x9" pan and set aside.
Cheesecake Swirl
- In a mixing bowl, beat together cream cheese and sugar until very smooth and creamy.
- Add vanilla and egg and mix just until combined.
- Drop cheesecake mixture by the spoonful over the pumpkin bars, making polka dots. Swirl a knife through the batter a few times in semi-circular motions to create a pattern in the bars. Don't overdo it or you won't see the swirls once it's baked.
- Bake on the center rack of the oven for 30-35 minutes or until tester inserted into the pumpkin batter comes out clean. (Avoid testing bars in the cheesecake portion-aim for the cake.)
- Allow the bars to cool to room temperature, then cover and chill in the refrigerator for 2 hours before serving.
Topping
- Drizzle bars with warm caramel sauce, after cutting, if desired.
- Store covered bars in the refrigerator.
Leave a Reply