Cheesecake Swirled Pumpkin Bars

Bars
October 25, 2022
Bars
October 25, 2022

Cheesecake Swirled Pumpkin Bars

  • Prep time: 15 min
  • Cook time: 25 min
  • Total time: 40 min

Soft, fudgy pumpkin bars swirled with thick ribbons of cheesecake make the ideal fall treat! You’ll love these cheesecake swirled pumpkin bars!

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Cheesecake Swirled Pumpkin Bars

Soft, fudgy pumpkin bars swirled with thick ribbons of cheesecake make the ideal fall treat! You’ll love these cheesecake swirled pumpkin bars!

cheesecake swirled pumpkin bars

Cheesecake Swirled Pumpkin Bars

Cheesecake + pumpkin = perfection. It’s simple math. And it’s been proven time and time again: pumpkin cake with cream cheese frosting (drool), cream cheese swirled pumpkin bread (delicious), caramel pumpkin cheesecake (incredible), pumpkin cinnamon rolls with cream cheese frosting (the best)…like, the concept has been proven. And this iteration of our favorite flavor combo is perfectly balanced, lightly sweet, and so fudgy. You’ll love these cheesecake swirled pumpkin bars!

cheesecake swirl pumpkin bars

What are cheesecake swirled pumpkin bars?

Soft and chewy with a fudgy almost brownie-like texture, these cheesecake swirled pumpkin bars are the pumpkin spiced bar of your dreams. The tangy cheesecake swirl perfectly complements the sweetness of the pumpkin. Plus they’re super easy to make, easy to share and freeze well! What’s not to like?

pumpkin cheesecake bars

Ingredients for these pumpkin bars

These cheesecake swirled pumpkin bars call for fall baking staples you probably already have on hand, so you can whip these up on a whim! Here’s your shopping list!

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Pumpkin puree
  • Vanilla extract
  • Egg Yolk
  • All Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Ground Cinnamon
  • Cream Cheese

cream cheese swirled pumpkin bars

Tips for getting the perfect cheesecake swirl

Of course looks aren’t everything, but a gorgeous marbled top pumpkin cheesecake bar is simply irresistible. And luckily I know alllllll the surefire ways to guarantee you thick, beautiful cheesecake swirls.

  • Make sure your cream cheese is at room temperature: The last thing you want is for your gorgeous cheesecake swirl to turn into a lumpy swirl. To ensure your swirl is silky smooth, make sure your cream cheese is a true room temperature so that there are no lumps!
  • Drop the cheesecake by big spoonfuls rather than a bunch of small ones: The key to a pretty marble is fat swirls, so we like to drop 5 or 6 huge spoonfuls rather than a bunch of little ones.
  • Do not over swirl the cheesecake and pumpkin: I know swirling is kind of fun, but you don’t want to overswirl the cheesecake and pumpkin batter together or you’ll end up with no distinct swirls!

cheesecake swirled pumpkin bars

Happy baking, my friends!

XXX

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Cheesecake Swirled Pumpkin Bars

4.5 from 2 reviews

Soft, fudgy pumpkin bars swirled with thick ribbons of cheesecake make the ideal fall treat! You’ll love these cheesecake swirled pumpkin bars!

Soft, fudgy pumpkin bars swirled with thick ribbons of cheesecake make the ideal fall treat! You’ll love these cheesecake swirled pumpkin bars!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the pumpkin bars

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup pure pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 egg yolk
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon

for the cream cheese swirl

  • 6 ounces cream cheese, room temperature
  • 1 egg, room temperature
  • 1/3 cup Baker’s Corner Granulated Sugar
  • pinch salt

Instructions

  1. Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside.
  2. In a large microwave-safe bowl, combine the butter and sugars. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
  3. Add the pumpkin puree and vanilla extract and mix well. Add the egg yolk. Mix well.
  4. Add the flour, baking soda, baking powder, and salt and use a rubber spatula to fold everything together until no streaks of flour remain. Do not over mix.
  5. Transfer the batter to the prepared pan and spread into a flat and even layer
  6. In a clean bowl, combine the ingredients for the cheesecake swirl and mix until smooth and no lumps remain.
  7. Drop the cream cheese mixture in big spoonfuls on top of the pumpkin batter. Use a butter knife to make big swirls. Do not do over swirl the bater–you want to big, distinct swirls.
  8. Bake for 25 minutes or until the edges are set, and the center has puffed up, but is still slightly gooey.
  9. Allow to cool before slicing into 16 bars! Enjoy

Keywords: cream cheese swirl pumpkin bars

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Recipe rating

  1. My cream cheese came out really running and therefore wouldn’t swirl and just poured on top of everything 🙁 Tasted amazing otherwise though

    • Hi Kelly! Did you use a large egg? Or an extra large? It definitely isn’t as thick as the pumpkin batter, but you should still be able to swirl it together! I’m happy to hear they still tasted good 🙂

    • Yes! It should be a similar bake time because they’ll be the same thickness, but I would keep an eye on them!

  2. I was very excited to make this recipe (and use the extra pumpkin to make Melissa Clark’s pumpkin chickpea coconut curry!) I used a ceramic pan and the cooking time was about double. I left it a bit jiggly in the middle but the bars turned out cakey and raw in the middle. The parts that were cooked were delicious. I assume mine weren’t fudge-y because I didn’t use a metal pan…?

  3. these came out so good! I always have to bake longer than the recipe states, which is likely just because of my oven, but I love how every recipe from Broma turns out. these bars are so fudgy and delicious, everyone loved them.