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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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).
7. 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. 
8. 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.