Pumpkin Cheesecake Bars

Creamy pumpkin spice swirl cheesecake bars

5 from 2 reviews

A buttery cookie base topped with swirls of creamy vanilla and pumpkin cheesecake, cut into bars for the perfect treat!




  • 140g Digestive/shortbread biscuits (5oz)
  • 50g Unsalted butter (1/3 cup)


  • 500g Cream cheese (17.6oz), room temperature
  • 130g Sugar (2/3 cup)
  • 150g Plain greek yogurt or sour cream (1/2 cup 1 tsp), room temperature
  • 150g Thickened/Heavy cream (2/3 cup)
  • 2 Eggs, room temperature
  • 1 tbsp Cornstarch
  • 1 tsp Vanilla extract
  • 100 g Pumpkin puree (1/2 cup), store bought or home-made (see above for homemade)
  • 1 tsp Cinnamon


  1. Preheat the oven to 170C/340F  
  2. Place the cookies in the bowl of a food processor, blitz until a fine crumb
  3. Add melted butter and process until combined
  4. Transfer to a 8 x 8 inch square pan and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
  5. In a bowl beat the cream cheese and sugar together until smooth
  6. Add the greek yogurt, thickened cream and cornstarch, beat until smooth
  7. Add the eggs and vanilla extract, beat until no lumps remain
  8. Remove 1 cup of batter and place in a medium sized bowl with the pumpkin puree and cinnamon, mix until combined
  9. Pour the vanilla batter over the prepared base 
  10. Add dollops of pumpkin cheesecake batter over the top
  11. Using a knife swirl the pumpkin cheesecake batter into the vanilla
  12. Give the tin a few firm taps and and place in the oven to bake for 30-35 minutes, or until the cake is set around the edges but slightly jiggly in the centre
  13. Turn the heat off and leave the cake in the oven for 30 minutes
  14. Cool and refrigerate overnight, or minimum 4 hours
  15. Cut into 12 bars and serve!


Keywords: pumpkin, cheesecake, fall, baking, pumpkin spice