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pumpkin swirl cheesecake bars cut into squares on top of parchment paper

Pumpkin Swirl Cheesecake Bars

Krista Stechman
A delicious mixture of pumpkin pie and cheesecake with a salty pretzel crust made into a bar. The recipe is super easy
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course dessert
Cuisine american
Servings 9 people
Calories 432 kcal


  • food processor
  • oven
  • electric hand mixer


Pretzel Crust

  • 1.5 cups pretzels finely ground
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
  • ¼ tsp salt

Pumpkin Pie Filling

  • 15 oz pumpkin puree
  • 2 eggs room temp
  • 1 egg yolk room temp
  • ¾ cup heavy cream room temp
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg

Cheesecake Filling

  • 8 oz cream cheese room temp
  • ¼ cup granulated sugar
  • 1 egg room temp
  • 1 tsp vanilla extract


Making the Pretzel Crust

  • Preheat the oven to 350°F. Spray an 8x8 pan with non stick cooking spray then line it with parchment paper and spray it again
  • Finely ground the pretzels in the food processor on low speed
  • Mix the pretzel crumbs and granulated sugar in a medium sized bowl
  • Add the melted butter and mix until fully incorporated
  • Spread the pretzel mixture evenly across the bottom of the parchment lined pan then press down firmly. Bake for 8 minutes then set aside
    pretzel crust

Making the Pumpkin Pie Filling

  • In a medium mixing bowl whisk together the pumpkin puree, eggs, yolk, cream, brown sugar and vanilla just until combined
    pumpkin filling ingredients
  • In a separate small bowl whisk together the cinnamon, salt, ginger, cloves and nutmeg then whisk it into the pumpkin mixture just until combined
    pumpkin pie filling

Making the Cheesecake Filling

  • In a medium bowl with an electric hand mixer beat the cream cheese and granulated sugar on medium speed for 2 minutes
  • Add the egg and vanilla then beat just until combined
    cheesecake filling

Baking the Pumpkin Swirl Cheesecake Bars

  • Pour the pumpkin pie filling on top of the pretzel crust, reserving 1/2 cup
  • Dollop the cheesecake filling by spoonfuls across the pumpkin filling in 3 lines
    pumpkin pie filling on top of pretzel crust dolloped with cheesecake filling
  • Take the reserved 1/2 cup pumpkin pie filling and dollop it between the cheesecake dollops
    the extra pumpkin pie filling dolloped in between the cheesecake filling dollops
  • Using a butter knife swirl up and down through the pan and in a couple circles to make the swirl
    pumpkin pie filling and cheesecake filling swirled together before baking
  • Bake for 35-40 minutes until the edges are slightly puffed and firm and middle is slightly wobbly
  • Cool completely before cutting and serving. Best if cooled for 12-24 hours. Enjoy!
    pumpkin swirl cheesecake bars baked, cooled and cut


Calories: 432kcalCarbohydrates: 46gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 151mgSodium: 482mgPotassium: 219mgFiber: 2gSugar: 32gVitamin A: 8325IUVitamin C: 2mgCalcium: 84mgIron: 2mg
Keyword bars, cheesecake, fall, pretzel, pumpkin, pumpkin pie, thanksgiving
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