You know it’s time for a special fall treat when you pull out the ingredients to make this delicious Pumpkin Swirl Cheesecake Bars Recipe. A perfect pumpkin recipe for the kids to help with!
Here’s how to make these Pumpkin Swirl Cheesecake Bars…
Pumpkin Swirl Cheesecake Bars Recipe
Once the cool air arrives and the pumpkins are all around I must admit I feel like making recipes with pumpkin. This recipe is so easy and delicious, it will be your next favorite fall recipe.
Plus the kids can help make it with you.
You’ll want to keep it handy for when you’re looking for Halloween Party Recipes or Thanksgiving Recipes. You can easily swap this for a Sweet Potato Pie Swirled Cheesecake too!
First thing is to work with your child to find all kitchen utensils and ingredients on the recipe card in your kitchen.
Make it a reading game. You can even label the utensils and ingredients for your youngest reader.
Kitchen Utensils you’ll need…
- bowl
- mixer
- measuring cups
- teaspoon
- 9 x 13″ baking pan
- kid-safe knife
- rolling pin & ziplock bag
Ingredients for Pumpkin Swirl Cheesecake Bars:
- 1 cup flour
- 8 oz. butter
- 1/2 chopped pecans
- 2 8 oz. cream cheese
- 1 1/2 cups sugar
- 3 eggs
- 4 tsp vanilla
- 1/2 cup canned pumpkin
- 2 tsp pumpkin pie spice
Here’s the ingredient breakdown for each layer to help you keep the recipe straight, especially with little ones helping you out.
Crust:
- 1 Cup Flour
- 1 Stick of Butter (softened)
- 1/2 Cup Chopped Pecans
Cheesecake Layers:
(Make 2 layers separately or mix all together and then divide in half)
- 2 Package of Cream Cheese
- 1 Cup Sugar
- 2 Egg
- 4 Teaspoons Vanilla
Pumpkin Layer:
- 1 Packages of Cream Cheese
- 1/2 Cup Sugar
- 1 Eggs
- 1/2 Cup Canned Pumpkin
- 2 Teaspoons Pumpkin Pie Spice
Directions for Pumpkin Swirl Cheesecake Bars:
Preheat Your Oven to 350 Degrees.
Line a 9×13” baking dish with parchment paper.
Combine Crust Ingredients (flour, butter, & pecans) and press it down on the bottom of your baking pan.
Bake the crust for 15 minutes and let cool completely.
Once you take out the crust be sure to reduce the oven to 300 degrees.
While your crust is cooking, you can get started in mixing the cheesecake filling.
For the first cheesecake layer, combine cream cheese, sugar, and vanilla until smooth.
To get the kids involved have them find and measure out these ingredients.
Add in 1 egg and beat on low speed until smooth and fluffy.
The kids love using the mixer, and it makes for a very grown up role.
(Discuss safety tips first and use adult supervision)
Divide the mixture into two parts for the 3rd layer of the cheesecake bars. Once you’ve completed beating the mixture you will spread only half of this mixture evenly onto your crust once it is cooled.
Now it’s time to mix again! For the pumpkin cheesecake layer, mix cream cheese, sugar, canned pumpkin, and pumpkin pie spice until smooth.
Add in 1 egg and beat until smooth and fluffy. The kids will notice quickly how this mixture will look different and even smell different.
Add this layer on top of the cheesecake layer.
Now grab the removing mixtures and add another cheesecake layer and drizzle over the pumpkin layer creating a swirl effect.
Bake at 300 degrees for 35-40 minutes or until set.
During this baking time, we like to pull out a few of our favorite pumpkin books to read and even go on a few pumpkin patch virtual field trips.
We call this Little Hands that Cook with Books on our site. You can find these kid friendly recipes here.
Remove from the oven and let cool for 1 hour. (Adult task)
After 1 hour, refrigerate the cheesecake for a minimum of 3 hours before cutting them into bars.
The kids can help with the cutting of the bars at the end. And place them onto a serving platter. Look how gorgeous the pumpkin swirl cheesecake bars turned out!!
Short on time? Try this Cool Whip Cheesecake, smooth and creamy dessert that’s perfect any time of year.
Not a pumpkin fan, try this sopapilla cheesecake recipe. Cinnamon, sugar, crescent rolls, and cream cheese combined in a yummy dessert the entire family will enjoy!
This pumpkin swirl cheesecake recipe was a big hit with the kids this fall. The kids couldn’t wait to take a bite once they had cooked and were cut and served.
They nutty crust on the bottom gave just the right amount of crunch, YUM!
While you’re in the mood for pumpkin, you could also make these delicious Pumpkin Spice Bars!
You may also enjoy this recipe for Crustless Pumpkin Pie. It’s creamy, rich and full of flavor. There’s also no flour in it, making it naturally gluten-free.
If you’re looking for a fruit-inspired cheesecake try this one with sweet raspberries, tangy cream cheese, and chocolatey Oreos that make these Raspberry Cheesecake Bars!
We may just make these pumpkin swirl cheesecake bars again when our guests arrive for Thanksgiving!
Here’s the full recipe to make them with your family this fall. Let me know how they turn out!
Pumpkin Swirl Cheesecake Bars
Ingredients
- Crust:
- 1 Cup Flour
- 1 Stick of Butter (softened)
- 1/2 Cup Chopped Pecans
- Cheesecake Layers:
- (Make 2 layers separately or mix all together and then divide in half)
- 2 Package of Cream Cheese
- 1 Cup Sugar
- 2 Egg
- 4 Teaspoons Vanilla
- Pumpkin Layer:
- 1 Packages of Cream Cheese
- 1/2 Cup Sugar
- 1 Eggs
- 1/2 Cup Canned Pumpkin
- 2 Teaspoons Pumpkin Pie Spice
Instructions
Preheat Your Oven to 350 Degrees.
Line a 9x13” baking dish with parchment paper.
Combine Crust Ingredients (flour, butter, & pecans) and press it down on the bottom of your baking pan.
Bake the crust for 15 minutes and let cool completely.
Reduce the oven to 300 degrees.
For the first cheesecake layer, combine cream cheese, sugar, and vanilla until smooth.
Add in 1 egg and beat on low speed until smooth and fluffy.
Spread this mixture evenly onto your crust once it is cooled.
For the pumpkin cheesecake layer, mix cream cheese, sugar, canned pumpkin, and pumpkin pie spice until smooth.
Add in 1 egg and beat until smooth and fluffy.
Add this layer on top of the cheesecake layer.
Add another cheesecake layer and drizzle over the pumpkin layer creating a swirl effect.
Bake at 300 degrees for 35-40 minutes or until set.
Remove from the oven and let cool for 1 hour.
After 1 hour, refrigerate the cheesecake for a minimum of 3 hours before cutting them into bars.
Notes
You'll also need a 9x13-inch pan and parchment paper.
Fall Recipes The Kids Can Make
- Salted Caramel Pumpkin Muffins
- Pumpkin Peanut Butter Brownies
- Spider Meatballs
- Spider Web Cake
- Pumpkin Ice Cream
- Monster Cookie Dough Dip
- Chocolate Graham Cracker Bats Recipe
- Spellbinding Recipes for Witch Party
- Chocolate Peppermint Bark Cheesecake
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