Smooth & Creamy Pumpkin Cheesecake Swirl Bars are the definition of a luscious fall dessert. This pumpkin cheesecake bar recipe is a delicious show-stopper perfect for your next get-together or Holiday dinner!
Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
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 the cream cheese and eggs. Blend until smooth. Add the sour cream, vanilla, and salt. Blend until combined.
Dollop the cream cheese mixture into the pumpkin batter and gently swirl the batters together with a knife or small spatula 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.
Don't over-swirl the creamcheese mixture into the pumpkin batter or you will not see the swirl when cut. It will still be delicious, however!Recipe developed by Wheatfield's restaurant and printed in the 2006 Junior League of Omaha cookbook.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.