Can I use fresh pumpkin puree?

Yes, you can use fresh pumpkin puree in your Pumpkin Cheesecake Swirl Bars , but be sure it’s well-drained. Homemade puree tends to be more watery than canned. For the best texture, strain it through a cheesecloth or paper towel to remove excess moisture. This helps maintain the creamy consistency your bars need.

Do I need to use a water bath?

Nope! These are no water bath cheesecake bars , which is what makes them so easy and stress-free. Since they’re thinner than traditional cheesecake, they bake evenly without the extra steam. Just follow the recommended bake time and let them cool slowly to prevent cracking.

Why did my cheesecake bars crack?

Cracks can happen for a few reasons: Overbaking: Always remove your Pumpkin Cheesecake Swirl Bars when the center is still slightly jiggly. Overmixing: Too much air in the cheesecake batter can cause puffing and cracking. Sudden temperature changes: Let the bars cool at room temperature before chilling them in the fridge. Even with a small crack, they’ll still taste incredible—and a little whipped cream or drizzle can cover it up nicely!

Pumpkin Cheesecake Swirl Bars You’ll Bake All Season Long

Pumpkin Cheesecake Swirl Bars

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Rich, creamy Pumpkin Cheesecake Swirl Bars with a buttery graham cracker crust and stunning marbled top—no water bath needed!

Author: Helen
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups crushed graham crackers
½ cup melted unsalted butter
¼ cup brown sugar
½ tsp cinnamon
1 can (15 oz) pumpkin purée
2 eggs
¾ cup brown sugar
1 tsp vanilla extract
1½ tsp pumpkin pie spice
2 tbsp all-purpose flour
16 oz cream cheese, softened
½ cup granulated sugar
1 egg
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper.
Mix graham crackers, melted butter, brown sugar, and cinnamon. Press into the pan and bake for 8 minutes. Let cool.
Whisk pumpkin purée, eggs, brown sugar, vanilla, pumpkin pie spice, and flour in a bowl for the pumpkin layer.
In another bowl, beat cream cheese, granulated sugar, egg, and vanilla until smooth for the cheesecake layer.
Pour two-thirds of the pumpkin mixture over crust. Drop spoonfuls of cheesecake mix on top, then dollop remaining pumpkin mixture.
Use a knife or toothpick to swirl layers gently.
Bake at 325°F for 40–45 minutes, until center is mostly set but slightly jiggly.
Cool completely, then chill in fridge for at least 2 hours before slicing.

Notes

Use room-temperature cream cheese and don’t overmix to prevent cracking. Fresh or canned pumpkin both work—just be sure fresh purée is well-drained.

Nutrition

Serving Size: 1 bar
Calories: 290
Sugar: 18g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Find it online: https://www.easytastykitchen.com/pumpkin-cheesecake-swirl-bars/