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Swirled cheesecake bars with pumpkin scattered against parchment paper
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4.37 from 30 votes

Pumpkin Swirl Cheesecake Bars

Perfectly fall spiced pumpkin pie is swirled into rich decadent cheesecake baked on a crisp Biscoff cookie crust!  These Pumpkin Swirl Cheesecake Bars are the best Autumn dessert ever!
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 333kcal


For the Cookie Crust

  • 7 oz Biscoff cookies crumbled (25 cookies)
  • 5 tbsp unsalted butter melted
  • 1/4 cup brown sugar packed

For the Cheesecake Layer

  • 16 oz cream cheese room temperature
  • 1/3 cup sour cream room temperature
  • 2/3 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • pinch of salt
  • 1 large egg room temperature

For the Pumpkin Pie Layer

  • 1 cup pumpkin puree not pumpkin pie filling!
  • 2/3 cup brown sugar
  • 2/3 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 1 large egg


For the Cookie Crust

  • Preheat oven to 350 degrees. Combine Biscoff crumbs, melted butter, and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter.
  • Press into bottom of a 9x9 square baking pan, pressing down with fingers or the bottom of a dry measuring cup.
  • Bake crust in preheated oven for 8 minutes. Let cool slightly.

For the Cheesecake Layer

  • Reduce oven heat to 325°F.
  • Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a hand-held mixer) until smooth and creamy (do not overbeat). Add sour cream and beat until smooth, scraping sides of bowl to fully incorporate everything.
  • Add sugar, vanilla and salt and beat until smooth.
  • Beat in egg until smooth. Remove ½ cup of cheesecake filling and set aside.
  • Pour the rest of cheesecake filling into prepared crust and smooth to cover the crust evenly.

For the Pumpkin Pie Layer

  • In a bowl, combine pumpkin, sugar, heavy cream, vanilla, spices and salt and mix well.
  • Beat in egg until smooth. Pour over the cheesecake layer and spread evenly.

For the Swirl Topping

  • Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer.
  • Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble pattern.
  • Bake bars in preheated oven for 45-50 minutes, or until center is set and only slightly wobbly.
  • Remove from oven and allow to cool fully at room temperature.
  • Cover with plastic wrap and chill in refrigerator for 4 hours or overnight before slicing into bars.


Pumpkin pie spice: The cinnamon, nutmeg, ginger, and cloves work as a homemade pumpkin pie spice. If you have a store-bought pumpkin pie spice on hand, feel free to use 1 teaspoon of that instead.
Storing and freezing: Because of their cheesecake layer, these bars should be kept refrigerated until they are served. I like to place the sliced bars in a rectangular airtight food container and store them that way. They will keep, refrigerated, for up to 3 days.
You can also freeze sliced bars for up to 3 months – just place the sliced bars on a baking sheet and freeze for about an hour uncovered, then transfer to a freezer-safe airtight container.


Calories: 333kcal | Carbohydrates: 32g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 168mg | Potassium: 123mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3089IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg