Pumpkin swirl cheesecake bars

With Thanksgiving just around the corner, I thought it was fitting to share a decadent dessert for your holiday table. If you love all things pumpkin and adore cheesecake, this delightful combination is perfect — Pumpkin Swirl Cheesecake Bars. It features a spiced Biscoff cookie crust, a luxuriously creamy cheesecake swirled with sweet pumpkin custard, and a homemade whipped cream for topping. Easily prepared a few days in advance, these bars offer a classic Thanksgiving flavor with modern, slice-and-share convenience.

Pumpkin Swirl Cheesecake Bars

Serves: 9  | Prep Time: 30 minutes | Cook Time: 50-55 minutes

Ingredients:

Crust

• 7 oz. or 25 Biscoff cookies or graham crackers (about 14 sheets)

• 4 tbsp. unsalted butter, melted

• 2 tbsp. brown sugar

• Pinch of kosher salt 

Cheesecake filling

• 16 oz. cream cheese, room temperature

• ½ cup granulated sugar

• ½ cup sour cream, room temperature

• 2 large eggs, room temperature

• 1 tbsp. vanilla extract

• ¼ tsp. kosher salt

Pumpkin Filling

• 1 cup pumpkin purée (not pumpkin pie filling), Libby’s brand is best

• ½ cup brown sugar

• ½ cup heavy cream, room temperature

• 2 large eggs, room temperature

• 1 tbsp. vanilla extract

• 1 tbsp. dark rum (optional)

• 1 ½ tsp. ground cinnamon

•  ¼ tsp. ground nutmeg

• ⅛ tsp. ground allspice

• ⅛ tsp. ground cloves

• ¼ tsp. kosher salt

Whipped Cream

• 1 cup cold heavy cream

• ¼ cup powdered sugar

• 1 tsp. vanilla extract

• Pinch of fine salt

Instructions:

• Prep the pan
  Preheat oven to 350°F. Grease an 8×8-inch baking pan and line with parchment paper, leaving a bit of overhang for easy removal.

• Make the crust

  • Finely grind Biscoff cookies (or graham crackers) in a food processor or blender.

  • In a bowl, add the Biscoff crumbs and stir in melted butter and brown sugar until evenly moistened.

  • Press the crumbs into an even layer in the pan using your hands or a cup to pack them firmly into the pan.

  • Bake for 10 minutes until lightly fragrant. Cool slightly.

  • Lower oven to 325°F.

• Make the cheesecake filling

  • In a large mixing bowl, using a hand mixer (or a stand mixer with a paddle attachment), beat the cream cheese and sugar until smooth and fluffy, with no lumps visible.

  • Mix in sour cream, eggs, vanilla, and salt until silky and thoroughly combined.

  • Reserve ½ cup of this mixture for the swirl.

• Make the pumpkin filling

  • In a medium-sized mixing bowl, whisk pumpkin purée, brown sugar, cream, eggs, vanilla, rum (if using), cinnamon, nutmeg, allspice, cloves, and salt until smooth.

• Assemble & swirl

  • Pour the plain cheesecake filling (except the reserved ½ cup) over the cooled crust and spread evenly.

  • Gently pour pumpkin filling on top, smoothing to an even layer.

  • Dot the pumpkin layer with spoonfuls of the reserved plain cheesecake mixture.

  • Use a butter knife or skewer to swirl for a marbled effect (avoid overmixing).

• Bake

  • Bake for 50–55 minutes, until the edges are set and the center has a slight jiggle.

  • Cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best).

• Make the Whipped Cream

  • In a medium mixing bowl, add cream, powdered sugar, vanilla, and salt.

  • Use a hand mixer to beat to medium peaks for plush dollops, or medium–firm peaks for piping. Don’t overwhip—stop as soon as the trails hold their shape.

  • Chill in the fridge until ready to serve. 

• Slice & serve

  • Lift bars out of the pan using parchment overhang.

  • Cut into 9 squares with a sharp knife, wiping the blade between cuts to ensure clean edges.

  • Top the pumpkin cheesecake bars with the whipped cream, either dolloping or piping on with a piping bag or a snipped ziplock bag, and serve.