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Pumpkin Pie Swirled Cheesecake Bars With Oatmeal Cookie Crust

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  • Author: Julie
  • 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

  1. Preheat oven to 350 degrees.
  2. 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

  1. 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.
  2. Add vanilla extract and sour cream and mix.
  3. Add eggs, one at a time, mixing on low speed until just incorporated.
  4. Add flour and mix.

For the Pumpkin Pie Filling

  1. 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.

To Assemble

  1. Pour the pumpkin pie filling carefully and slowly over the crust.
  2. 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.
  3. 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