I’ve heard people say that they don’t really care for pumpkin, unless it’s with cheesecake! While I happen to love all things pumpkin, I can totally get why even pumpkin party poopers get a little excited when it comes to pumpkin mixed with cheesecake, because it’s a total game changer. The two were meant to be. Like peanut butter and jelly, or like me and my yoga pants – we’re just better together!
I was really on board when my friends at Pacific Foods asked if I could develop a recipe using their Organic Pumpkin Puree. See that little box? It’s super easy to open (no can opener or scissors necessary) and if you don’t use it all in one recipe, you can close it back up and store the box in the fridge for another time, unlike canned pumpkin. So convenient!
One of the ways this cheesecake recipe is set apart from all the others is because the base is an oatmeal cookie crust. The texture it adds is so fantastic, and I love how the oatmeal and brown sugar pairs with the pumpkin pie spice.
When I brought this recipe over to my mom for her to taste (which I often do), she said, “This is OUTSTANDING! I’d rather have this than regular pumpkin pie!” Thanks for the love mom, you’re the best!
You’ll love the creamy cheesecake and pumpkin pie filling swirled together. It just looks so festive, and this would make such a great dessert for your Thanksgiving dinner. I love when I can make recipes a day or two in advance so that I can enjoy the holidays knowing that my dessert is waiting for me all sliced up and ready to serve in the fridge. Let me know if you try it out. Just love hearing about you all in your own lovely little kitchens!
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Pumpkin Pie Swirled Cheesecake Bars With Oatmeal Cookie Crust
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Pumpkin pie and creamy cheesecake are swirled together on a thick, buttery oatmeal cookie crust!
For the Crust
- 1 cup old fashioned oats
- 1/2 cup dark brown sugar packed
- 1/2 cup all purpose flour
- 1/4 teaspoon baking soda
- 6 tablespoons butter, melted
For the Cheesecake
- 16 ounces cream cheese softened
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 2 eggs
- 2 tablespoons all purpose flour
For the Pumpkin Pie Filling
- 1 cup Pacific Foods Organic Pumpkin Puree
- 1/4 cup heavy cream
- 1/2 cup sugar
- 1 egg
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
For the Crust
- Preheat oven to 350 degrees.
- Combine oats, brown sugar, flour, baking soda, and melted butter in a medium bowl and stir together. Press the crust mixture evenly into the bottom of a parchment paper lined (or greased) 8 by 8 inch baking pan. Bake at 350 for 10 minutes. Then remove from the oven and set aside.
For the Cheesecake Filling
- In the bowl of an electric mixer, cream softened cream cheese and sugar together on low speed. Try not too over mix. It’s always best with cheesecakes to avoid incorporating air as you mix the batter.
- Add vanilla extract and sour cream and mix.
- Add eggs, one at a time, mixing on low speed until just incorporated.
- Add flour and mix.
For the Pumpkin Pie Filling
- In a separate bowl, whisk together by hand the pumpkin puree, heavy cream, sugar, egg, salt, and pumpkin pie spice until smooth. Add 1 cup of your cheesecake filling to the pumpkin pie filling and whisk until smooth.
- Pour the pumpkin pie filling carefully and slowly over the crust.
- Place small amounts of the cheesecake batter (about 1-2 tablespoons each) randomly over the top of the pumpkin pie filling. Use a butter knife to gently swirl the cheesecake batter into the filling.
- Bake @ 350 degrees for 45-50 minutes. Cool for an hour at room temperature, and then refrigerate 4 hours before cutting and serving.
Tip: I find it easier to cut the cheesecake into bars when it is slightly frozen, so I usually put it into the freezer for 1 hour after it has fully chilled in the refrigerator. I use the parchment paper edges to remove the whole cheesecake from the pan so I can cut it on a cutting board. Also, a 9 by 9 inch baking pan will also work but the bars will be a bit thinner.
- Serving Size: 1 Bar
- Calories: 496
- Sugar: 32g
- Sodium: 346mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10.1g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 8.1g
- Cholesterol: 146mg
Keywords: pumpkin pie swirled cheesecake bars, oatmeal cookie crust, cheesecake, pumpkin pie cheesecake, Thanksgiving
Pacific Foods compensated me for my time spent developing and photographing this recipe, but as always, all opinions are my own.
Kathi @ Deliciously Yum! says
Oh my goodness – this sounds amazing. Pumpkin and cream cheese – I actually would have never thought to combine those two, but I can totally see how this is a game changer. They look absolutely perfect, Julie. I wished I lived closer so you could drop off some of your amazing creations at my house 😉
Thanks so much Kathi and I would totally share if I could 🙂
Cyndi @ My Kitchen Craze says
These look delicious. I am a total pumpkin lover and that opening and closing on the box is a game changer for me. So much easier than a can. Love pumpkin and cream cheese. Yum! Pinned!
Thank you Cyndi!
These looks soooo great. Basically all my favorites in one dessert. I might just have to make a batch for the Thanksgiving dinner that I was just invited to (yay!)
This bars will go quick I promise! Hope you enjoy!
Karen @ The Food Charlatan says
Julie these are beautiful! Pumpkin is definitely better with cheesecake in my opinion. And yeah, me and my yoga pants go pretty nicely together too 🙂
Christina @ Bake with Christina says
Ooo how beautiful! And I love that oatmeal cookie crust, something different!
Fabulous recipe! Thank you for sharing the deliciousness with us. I doubled the batch for a 9 x 13 pan. There was a little too much cream cheese filling so I baked it in a small ramekin with oatmeal cookies on the bottom. To make the recipe fit into the 9 x 13 for next time, I will try only 3 boxes of cream cheese. Going to make this for Thanksgiving for sure!
I’m so glad you enjoyed this recipe. Thanks letting me know how you doubled it. Think I will do a pan for this Thanksgiving too :0)
Cj Mcauliffe says
I made these bars for exam week for my son and his friends, and they really liked them. I just made another batch, on request. However, I’m wondering if there’s a mistake in the recipe. Using a pound of cream cheese, i got so much of the cheescake filling that dolloping is next to useless and the “bars” are really thick and moist, like regular cheesecake. I see that kb had a similar problem when she doubled the recipe. Is 16 oz of cheese the right amount?
Yes, that is the correct amount. The texture really is like a regular cheesecake, just with a different type of crust and a pumpkin swirl. Glad your son and his friends enjoyed, and thanks for your question!
In the directions you say to add the pumpkin filling to the crust first then dollop the cheesecake mix on top but in all of the pictures it looks like the cheesecake mix was the bottom layer with the pumpkin filling on top. Did you intentionally switch that in the directions?
Hi Blake, I see what you are saying, but I think I actually did make the cheesecake as I listed in the directions. Because the cheesecake was more dense than the pumpkin pie filling, it sort of sunk to the bottom. Hope this helps!
Terri Randall says
This looks fantastic. Will this recipe adapt easily to doubling and using a 9 by 13 pan? Or should I make 2. I have a large crew at Thanksgiving.