Pumpkin Swirl Cheesecake Bars


These gorgeous bars are much easier to prepare than a whole pumpkin swirl cheesecake—but just as tasty.

Pumpkin Swirl Cheesecake Bars
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
3 hrs 30 mins
24 serves

These gorgeous, pumpkin swirl cheesecake bars have a speculoos cookie crust (what cookie butter is made from), which pairs deliciously with the spiced pumpkin filling. To make these just the right amount of sweet, we swirled in some of the tangy original cheesecake mixture, which also creates that pretty swirl on top.


  • Nonstick cooking spray

  • 12 ounces speculoos cookies (about 40)

  • ½ cup (1 stick) unsalted butter, melted

  • Kosher salt

  • 4 8-oz bars cream cheese, at room temperature

  • 1 ¼ cups granulated sugar

  • 4 large eggs, at room temperature

  • ¼ cup all-purpose flour

  • 1 15-oz can pure pumpkin puree

  • 1 teaspoon ground allspice

  • 1 teaspoon ground ginger

  • 1 ½ teaspoons ground cinnamon


  1. Preheat the oven to 325°F. Line a 9x13-inch baking dish with two crisscrossed pieces of parchment paper, leaving an overhang on all sides. Coat the parchment with nonstick cooking spray.

  2. Pulse cookies in a food processor until finely ground, about 20 seconds (you should have about 2 cups packed crumbs). Add butter and a pinch of salt and pulse until just combined. Using a flat-bottomed measuring cup, press the mixture into the bottom of the prepared pan. Place in freezer and chill until firm, about 10 minutes.

  3. Beat cream cheese and sugar with an electric mixer on medium-high until creamy, about 2 minutes. Add the eggs and beat to combine. Reduce speed to low and beat in flour and ½ teaspoon salt. Transfer 1½ cups of filling to a small bowl and set aside.

  4. To the remaining filling, add the pumpkin, allspice, ginger, and cinnamon and beat until combined.

  5. Pour the pumpkin filling over the crust. Dollop the reserved plain filling onto the pumpkin and swirl with a toothpick or skewer to create a marble effect.

  6. Bake until just set (the center will still be slightly wobbly), 30 to 35 minutes. Let cool at room temperature for 30 minutes, then refrigerate until set, about 2 hours.

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