Pumpkin Swirl Cheesecake Bars

These creamy pumpkin swirl cheesecake bars with a cinnamon shortbread crust are delicious and easy to make!  They are a perfect fall dessert.

Today I share my pumpkin cheesecake bars that look beautiful with a swirl besides being delicious.  Steps are easy; this recipe comes together easily.  

Below you’ll find my tips on how to make a cheesecake without cracks which you can use in any cheesecake recipe.  

First, let’s start with the ingredients.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• Pumpkin Puree-It should be pure pumpkin puree not the pumpkin pie filling.
• Cream cheese-I use full-fat block cream cheese. It should be room temperature.
• Sugar-I use granulated sugar both in the dough and cheesecake filling.
• Cornstarch-I use a little cornstarch to prevent cheesecake cracking.
• Vanilla extract-I use pure vanilla extract.
• Yogurt-I use full fat yogurt to add a little tangy flavor and to make a creamy cheesecake. Yogurt may leave some liquid as it stays at room temperature. I discard that liquid before using it.
• Egg-I use large eggs in the filling.
• Spices-I use cinnamon in the crust and cinnamon, nutmeg and ginger in pumpkin cheesecake part.
• Flour-I use flour to make the crust.
• Butter-I use unsalted butter while making the dough.

Step by step instructions

I place the yogurt in a small cup and set aside.

First I make the shortbread crust.

I mix the flour, cinnamon and sugar in a medium bowl until combined.

Then I add the melted butter on top and stir with a spoon.

I spread the mixture into an 8-inch (20cm) square oven-proof dish that is lined with parchment paper and bake for almost 15 minutes until it slightly changes color.  

While the crust is baking and cooling, I make the cheesecake filling.

I usually use a whisk but as I already have 2 cheesecake posts with this method, I decide to show you how to make it with a mixer. You can use a stand mixer with a paddle attachment if you like.   The important point is not to overwhisk the mixture to avoid cracks while baking.

I place the cream cheese and sugar in a medium-large bowl and stir at medium speed until creamy.  Once creamy, I stop to avoid overwhisking. 

Then I add the cornstarch and stir. Next I mix in the yogurt (I discard any excess liquid) and vanilla extract. (If there is too much liquid in the yogurt, I remove the liquid, measure the yogurt again and add some yogurt as needed. If there isn’t much liquid, I simply remove the liquid and use the yogurt.)

Once combined I add the eggs one at a time.  To avoid over whisking, when I add the eggs, first I press on them with the whisk/handheld mixer to let them break and then continue to whisk.  

I place almost 1 and ¼ cups (300 grams) of the cheesecake mixture into another bowl. Next, I add the pumpkin puree and spices on top(first I mix all the spices in a cup before adding to the batter so I can evenly distribute them into the mixture) and stir with a spatula.  This step is important.  I take my time and make sure that it is completely combined.

Finally, I pour some of the plain mixture with intervals and then place the pumpkin mixture to the empty spaces.  So this is similar method I use in my marble cake loaf.  Then I add the second layer by placing the opposite mixtures on top.  I keep some batter in the bowls as I may need to add on top as the last touch.

I make swirls with a knife. First I make a letter “Z” starting from the left upper side to the right upper side. Then I go from bottom left to top and top to down, like making a continuous “M”. And then I go from one side to the other side. You don’t have to do this step like I do as there is no right or wrong way of doing swirls. In the end, if there is too much plain batter, I add pumpkin batter on top. If there is too much pumpkin batter I add plain batter on top.

You can pour one batter first over the crust and then add the other batter on top and make swirls but the method I use makes a marble effect in the cheesecake.

I bake it for almost 25 minutes or until the center of the cheesecake is jiggly. You should check the oven after 20 minutes to avoid overbaking. After 25 minutes if the middle is too liquid, it means you should bake longer.

When the cheesecake is baked, I keep the cheesecake in the turned-off oven for 25 minutes, and open the door a little to avoid a sudden temperature change.

Sudden temperature changes can create cracks. But you should keep in mind that if you overbaked the cheesecake and the middle is not jiggly, then if you keep it in the turned-off oven, it will continue to bake a little which can create cracks too.

So it is important to turn off the oven when the middle is jiggly.

First I let the cheesecake cool at room temperature and then keep it in the fridge for at least 6 hours to set before slicing.

I cut it into 16 slices.

Enjoy!

You should also try my mini blueberry cheesecakes and apple cheesecake bars which are as delicious as these bars.

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!