Pumpkin Swirl Cheesecake Bars Recipe

Sliced pumpkin cheesecake bars topped with whipped cream on parchment paper.

5 from 3 votes

Pumpkin Swirl Cheesecake Bars Recipe

Creamy layers of ricotta and cream cheese swirl together with spiced pumpkin for Pumpkin Swirl Cheesecake Bars, offering a rich, smooth filling over a tender shortbread crust.

Prep Time40

Cook Time40

Total Time1 20

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 160kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

For the Crust

1 1/4 cup all-purpose flour
1 1/2 tbsp granulated sugar
1/4 tsp salt
7 tbsp butter cold and cut into 1/4'' pieces
1 egg yolk
2 1/2 tablespoons ice water

For the Filling

1 lb part-skim ricotta cheese room temperature
1 lb cream cheese room temperature
2 large eggs room temperature
2 egg yolks room temperature
1 1/4 cup granulated sugar
2 teaspoon vanilla extract
1 cup pumpkin puree
1/2 tsp ground cinnamon
2 teaspoon pumpkin pie spice

Optional Garnishes

whipped cream
pumpkin pie spice
candied nuts chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), and arrange a rack in the middle. Line the bottom of a 9x13-inch baking pan (preferably metal with square sides) with parchment paper, and set aside.
To prepare the dough, in a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the egg yolk, vanilla, and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat it flat and wrap it with plastic wrap. Refrigerate for 30 minutes.
After the dough has chilled, roll it out into a 9x13-inch rectangle. Place it in the bottom of the prepared pan. Gently prick the bottom of the crust with a fork. Place the pan in the freezer and chill while preparing the filling.
In the bowl of a stand mixer or a large mixing bowl, combine the ricotta, cream cheese, eggs and yolks, sugar, and vanilla extract. Turn the mixer on (or use a hand mixer) and beat until smooth and creamy, about 2 minutes on medium speed. Reserve 1 cup of the filling, and pour the remaining mixture into the prepared crust. Mix the reserved cheesecake filling with the pumpkin, cinnamon, and pumpkin pie spice, and beat until smooth. Drop dollops of the pumpkin mixture on top of the filling, then swirl with a knife to create a marbled look.
Place the pan in the oven and bake until the center is mostly set but still slightly jiggly, about 40–45 minutes. Remove from the oven and allow it to cool at room temperature for 30 minutes. Place a layer of paper towels over the top, then cover with foil and chill for 1 hour or longer. Cut just before serving, and garnish with whipped cream, pumpkin pie spice, and chopped candied nuts.

Notes

-The photos don’t show it, but we added both candied pecans and walnuts on top—and honestly, they made the bars even better than we expected!

STORE fully cooled Pumpkin Pie Cheesecake Bars by covering them with plastic wrap and refrigerating them. They’ll stay fresh in the fridge for up to 1 week.

For FREEZING, cover tightly with plastic wrap followed by a layer of aluminum foil. They can be frozen for about 1 month. To SERVE, thaw in the fridge overnight. These bars are best enjoyed cold or slightly chilled.

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