Smooth & Creamy Pumpkin Cheesecake Swirl Bars are the definition of fall and will be a delicious show-stopper at your next get-together or Holiday dinner!
You can’t be a foodie and think of Fall without the word Pumpkin somewhere in the mix. These Smooth & Creamy Pumpkin Cheesecake Swirl Bars will satisfy that fall craving and make enough to share!
I’ve finally adjusted to the idea that summer is gone again for another year. Once I came to terms with that, I automatically started craving pumpkin desserts like these Smooth & Creamy Pumpkin Cheesecake Swirl Bars!
We have a restaurant in town called “Wheatfields” that created this Pumpkin Cheesecake Swirl Bar recipe. Even though their dishes were amazing, management and the years took its toll and what’s left of it doesn’t really resemble the original.
Luckily for me, my Mother-In-Law gave me this 2006 Junior League of Omaha cookbook quite some time ago. This recipe was a part of the treasure trove of recipes in this book. Once fall hit, I couldn’t wait to share this yummy recipe with you.
I actually made it twice. The instructions are a bit limited, so the first time I swirled the cheesecake layer right in the baking dish. I didn’t get that nice swirl you see in these photos. The second time I dolloped the cream cheese batter into the pumpkin batter right in the mixing bowl and gently swirled them before pouring it into the baking dish. That worked perfectly.
Don’t have time to make it now? Pin it for later!
Smooth & Creamy Pumpkin Cheesecake Swirl Bars
- 1/2 cup sugar
- 1/2 cup brown sugar packed, I like dark
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cloves
- 1 tsp ground allspice
- 2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 tsp kosher salt
- 1 1/4 cup All-purpose flour
- 3 1/2 cups pumpkin 29oz can
- 1/2 cup canola oil or vegetable oil
- 3 eggs large
- 5 oz sweetened condensed milk
- 12 oz cream cheese softened
- 1 1/2 cups sugar
- 2 eggs large
- 1/2 cup sour cream lite is o.k.
- 1 tsp vanilla
- 1/8 tsp salt pinch
- Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
- In a large mixing bowl, combine the dry ingredients, sugar, brown sugar, baking powder, baking soda, cloves, allspice, nutmeg, cinnamon, salt, and flour. Whisk together to combine.
- In a separate bowl combine the wet ingredients, pumpkin, oil, eggs, and condensed milk. Add the wet ingredients to the dry ingredients. Mix well.
- In the bowl of an electric mixer, combine cream cheese and eggs. Blend until smooth. Blend in sour cream, vanilla, and salt.
- Dollop the cream cheese mixture into the pumpkin batter and gently swirl the batters together until just enough to create a marbled appearance.
- Pour into prepared baking dish. Bake for 40 to 50 minutes
- Allow to cool and then refrigerate until chilled. Serve with fresh whipping cream if desired.
This recipe makes a full 9×13 pan and will feed a good-sized group This recipe is exactly what my crowd loves for the holidays so I’ll definitely be adding it to my table.