Pumpkin Pie Cheesecake Swirl Bars: The Perfect Make-Ahead Thanksgiving Dessert
Imagine the quintessential taste of pumpkin pie blended seamlessly with a rich, creamy cheesecake, all nestled on a buttery, crisp graham cracker crust. Our Pumpkin Pie Cheesecake Swirl Bars offer just that – a harmonious fusion of fall’s favorite flavors, culminating in the perfect, stress-free ending to your Thanksgiving dinner or any festive gathering.
For many years, I wasn’t what you’d call a “pie person.” While I have a soft spot for certain custard-based pies, with Key Lime Pie holding the top spot in my heart, fruit pies and their traditional pastry crusts just never quite captured my enthusiasm. The truth is, I don’t particularly enjoy eating traditional pie crust, and the thought of making it from scratch often sends me searching for simpler alternatives.
On the rare occasion I venture into making a traditional pie, a store-bought crust usually comes to my rescue. However, this year, I decided to take a deliciously different approach to a classic fall flavor, leading to the creation of these irresistible Pumpkin Pie Cheesecake Swirl Bars. The best part? They feature my absolute favorite kind of crust: a simple, no-bake (well, bake-and-press) graham cracker crust!
Why These Pumpkin Cheesecake Bars Are a Must-Try
These bars are more than just a dessert; they’re a celebration of autumn, simplified. The recipe builds upon my beloved Pumpkin Pie recipe, which even my pie-averse palate finds incredibly satisfying. To elevate it further, I incorporated a creamy cheesecake swirl, inspired by a delightful pumpkin-flavored cheesecake I crafted years ago. This swirl adds an extra layer of richness and a beautiful marbled effect, making each bite an exquisite experience. While the cheesecake swirl is highly recommended for that extra “wow” factor, the pumpkin bars themselves are fantastic even without it.
Choosing a graham cracker crust was a no-brainer. It’s my go-to for bar and pie desserts because it’s universally loved, easy to prepare, and provides a perfect textural contrast to the smooth, creamy filling. This combination truly makes these Pumpkin Pie Cheesecake Swirl Bars a standout dessert that will impress your guests without requiring hours of complicated baking techniques.
Crafting Your Pumpkin Pie Cheesecake Swirl Bars
One of the many advantages of these delectable bars is their make-ahead friendly nature, a quality that makes them an ideal candidate for busy holiday feasts like Thanksgiving. In fact, preparing them in advance is almost a necessity, as they require several hours to cool and set properly. For the best results and a stress-free serving experience, I highly recommend baking these bars at least a full day before you plan to serve them.
Once baked and cooled, simply cover them tightly with plastic wrap and store them in the refrigerator. When dessert time rolls around, you can serve them chilled directly from the fridge for a refreshing treat. Alternatively, if you prefer them closer to room temperature, simply take them out of the refrigerator a few hours before dinner. This flexibility ensures that you can enjoy a perfectly set and flavorful dessert without any last-minute fuss.
Key Ingredients for Pumpkin Pie Cheesecake Swirl Bars:
- Graham crackers – The foundation of our favorite crust. Opt for gluten-free graham crackers or crumbs if you wish to make these bars suitable for a gluten-free diet.
- Granulated sugar – For the perfect sweetness in both crust and swirl.
- Salt – A pinch enhances all the flavors.
- Unsalted butter – Binds the graham cracker crust beautifully.
- Evaporated milk – Contributes to the creamy, rich texture of the pumpkin filling.
- Milk – Balances the richness of the evaporated milk.
- Large eggs & Large egg yolks – Essential for the custard-like consistency of the pumpkin pie and the silky cheesecake swirl.
- Vanilla extract – A classic enhancer for both pumpkin and cheesecake.
- Pumpkin puree or pureed winter squash – The star of the show! Feel free to use convenient canned pumpkin puree or homemade pureed butternut, acorn, or mixed squash for a deeper, earthier flavor.
- Brown sugar & Maple syrup – Provide a warm, caramelized sweetness that complements the pumpkin spices.
- Grated fresh ginger, Ground cinnamon, Grated nutmeg – The aromatic spice blend that defines classic pumpkin pie flavor. Fresh ginger adds a vibrant kick.
- Light cream cheese or Neufchatel – The base for our creamy, tangy cheesecake swirl. Using light cream cheese helps keep the dessert rich without being overly heavy.
Elevating Your Dessert: The Whipped Cream Factor
Just like its traditional pie counterpart, pumpkin pie is undeniably elevated by a generous dollop of whipped cream. These Pumpkin Pie Cheesecake Swirl Bars are no exception! A cloud of freshly whipped cream provides a light, airy contrast to the dense, flavorful bars, adding another layer of indulgence.
You can easily prepare your own by whisking together heavy cream, a touch of sugar, and a splash of vanilla until soft peaks form. Or, for ultimate convenience during the busy holiday season, there’s absolutely no shame in reaching for that trusty spray can of real whipped cream. After all, that familiar “gsshhh” sound as you lavishly top your dessert truly signifies the joy and abundance of Thanksgiving!
Explore More Pie & Dessert Recipes:
Pumpkin Pie Cheesecake Swirl Bars: Nutrition & Serving Notes
The nutritional information provided in the recipe card is calculated using 2% evaporated milk and 1% regular milk. Please note that these values are estimates and can vary based on the specific brands and types of ingredients you use.
Regarding portion sizes, we recommend cutting these bars into 16 larger portions if you intend to serve them as a standalone dessert, allowing each guest to enjoy a satisfying slice. However, if you’re presenting them as part of a larger dessert tray or buffet, consider cutting them into smaller, bite-sized squares, aiming for approximately 32 pieces. In this scenario, you could roughly halve the provided nutritional information for a single piece.
It’s important to remember that the nutritional data listed does not include any optional toppings such as whipped cream. Adding whipped cream will increase the calorie and fat content per serving, so plan accordingly if tracking dietary intake.
Pumpkin Pie Cheesecake Swirl Bars
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Equipment
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Food Processor only needed if making your own graham crumbs
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9×13″ Baking Pan
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Hand Mixer
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Instant-Read Thermometer
Ingredients
- 16 whole graham crackers broken into pieces (Use Gluten Free graham crackers to make this recipe Gluten Free)
- 1/4 cup granulated sugar
- pinch salt
- 8 Tablespoons (1 stick) unsalted butter melted
- 4 ounces Neufchatel or light cream cheese softened
- 1/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/2 cups (1 can) evaporated milk
- 1/2 cup milk
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla
- 3 cups pureed winter squash (pumpkin, butternut, or acorn squash, or a mixture) (canned, or homemade)
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 2 teaspoons grated fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
Instructions
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Heat oven to 325°F. Add 16 whole graham crackers (broken into pieces), 1/4 cup granulated sugar, and a pinch salt to the bowl of a food processor. Pulse until graham crackers form crumbs. Add the melted butter and continue to process until the mixture resembles wet sand. Press crumb mix firmly into the bottom of a 9×13″ inch baking pan. Bake for 13-15 minutes, until it turns golden brown and becomes fragrant. Increase oven temperature to 400°F.
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In a medium bowl, beat together 4 ounces Neufchatel or light cream cheese, 1/4 cup sugar, 1 large egg, and 1/2 teaspoon vanilla with a hand mixer until smooth. Set aside.
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Whisk together 1 1/2 cups (1 can) evaporated milk, 1/2 cup milk, 3 large eggs, 2 large egg yolks, and 1 teaspoon vanilla in a medium bowl. Set aside.
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In a large saucepan, heat 3 cups pureed winter squash (pumpkin, butternut, or acorn squash, or a mixture), 3/4 cup brown sugar, 1/4 cup maple syrup, 2 teaspoons grated fresh ginger, 1 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon grated nutmeg over medium heat. Stir frequently until the mixture begins to simmer. Continue stirring until the mixture thickens (if your puree was already very thick to start with, you can skip this step). Whisk in the milk mixture until smooth. Keep the filling mixture warm until you are ready to add it to the crust.
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Pour warm pumpkin pie filling over the prepared graham cracker crust. Carefully drizzle the cheesecake swirl in vertical and horizontal lines through the pumpkin pie filling. Use a skewer or chopstick to gently swirl the two together, being careful not to disrupt the crust.
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Bake for 10 minutes at 400°F, then without opening the oven door, reduce the temperature to 300°F. Continue baking for another 35 minutes, then check the temperature of the center of the filling with an instant-read thermometer. If it has reached 175°F, it is done. If not, continue baking, and check the temperature at 5- minute intervals, removing the baking pan when it reaches 175°F.
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Cool on a cooling rack for 2-3 hours before serving. Cover tightly with plastic and refrigerate until ready to serve. Serve with whipped cream if desired.
Nutrition
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