Pumpkin Cheesecake Swirl Shortbread Bars

Dessert

Nov 9

Written By Kyle Schermbeck

A slice of cheesecake, combined with a piece of pumpkin pie sounds like a match made in heaven. These Pumpkin Cheesecake Swirl Shortbread Bars bring everyone’s favorite Thanksgiving desserts into an easier to execute recipe. I like desserts that I can grab straight from the counter and carry to my next destination, so this recipe checks that box as well. Make these for your next holiday get together, and everyone will be inviting you back!

Jump to Recipe

“So, what are we making?”

The thing I like most about the holidays, other than spending as much time as possible with the people I love, is the food. And of the food, I’d be content with just appetizers and desserts. Today, we’ll focus on the dessert.

Pumpkin pie is such a staple. My mom or aunts would make them every year, sometimes using real pumpkin, sometimes not - but also making their own buttery flaky crusts that I won’t even attempt to recreate. And recently, I’ve been making cheesecakes that are quite satisfying. So, these Pumpkin Cheesecake Swirl Shortbread Bars are the perfect pairing.

We start with a buttery layer shortbread. Commonly, you’d probably see a graham cracker crust - but I wanted something more substantial. Then, on top of that, we add a luscious layer of pumpkin pie filling with all the common ingredients. I also added some heavy cream into the pumpkin layer as an ode to my best friend - whipped cream. Then, we finish this off with dollops of cheesecake, and swirl them into the pumpkin layer.

Note: For this recipe, I’m using canned pure pumpkin, not canned pumpkin pie mix. I like to be able to control the amount of seasonings in my mixture, but if you like what you can get in a can, use 1 can of pumpkin pie mix, and omit the cinnamon, nutmeg and cloves in the recipe.

“What do I need?”

Shortbread

1/2 cup butter, melted

1/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 cup flour

Pumpkin Layer

1 can pumpkin puree (15 ounces)

1/4 cup heavy cream

2 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

Cream Cheese Layer

8 ounces Cream Cheese

1 Egg

1 teaspoon Vanilla Extract

1/3 cup brown sugar

1 tablespoon sour cream

“How do I make these?”

Step 1: Begin by preheating the oven to 300 degrees. Prepare a 9x9 pan with aluminum foil or parchment paper.

Step 2: To make the shortbread, in a medium bowl, mix together 1/2 cup melted butter, 1/4 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon salt. Once combined, slowly continue whisking in flour until dough forms.

Step 3: Press the dough evenly into the prepared baking pan. Bake for 13-17 minutes, or until golden brown. Let cool slightly. Once you remove the shortbread layer from the oven, turn oven heat up to 350 degrees.

Step 4: While shortbread is cooking, whisk together 1 can pumpkin puree (15 ounces), 1/4 cup heavy cream, 2 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon ground cloves. Ensure everything is fully incorporated and set aside.

Step 5: Next, make the cheesecake layer. In the bowl of a stand mixer, or another mixing bowl, cram together 8 ounces Cream Cheese and 1/3 cup brown sugar until fluffy. Scrape down the sides of your bowl. Once cream cheese and sugar is creamed, add in the egg. Then add 1 teaspoon vanilla extract and 1 tablespoon sour cream and mix until no lumps remain.

Step 6: Pour the pumpkin mixture into an even layer on top of the shortbread. Dollop large spoonfuls of your cheesecake mixture directly on top of your pumpkin layer. About 9 evenly spaced dollops. Then, take a knife and run it through the pumpkin and cheesecake layers to make swirls. Make a pretty design, have fun!

Step 7: Bake for about 45-50 minutes, or until a knife comes out clean from the middle. Cool completely on the counter before covering and placing in the refrigerator. Don’t skip the cooling completely step or else you end up with a lot of water on top of your bars after you take them out of the refrigerator.

Step 8: Cut into about 12 equal pieces. Serve with a dollop of whipped cream and share what you’re thankful for!

Pumpkin Cheesecake Swirl Shortbread Bars

Yield: 12

Prep time: 25 MinCook time: 65 MinTotal time: 1 H & 30 M

A slice of cheesecake, combined with a piece of pumpkin pie sounds like a match made in heaven. These Pumpkin Cheesecake Swirl Shortbread Bars bring everyone’s favorite Thanksgiving desserts into an easier to execute recipe. I like desserts that I can grab straight from the counter and carry to my next destination, so this recipe checks that box as well. Make these for your next holiday get together, and everyone will be inviting you back!

Ingredients

Shortbread

1/2 cup butter, melted
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup flour

Pumpkin Layer

1 can pumpkin puree (15 ounces)
3/4 cup heavy cream
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Cream Cheese Layer

8 ounces Cream Cheese
2 Eggs
1 teaspoon Vanilla Extract
1/3 cup brown sugar
1/4 cup sour cream

Instructions

Begin by preheating the oven to 300 degrees. Prepare a 9x9 pan with aluminum foil or parchment paper.
To make the shortbread, in a medium bowl, mix together 1/2 cup melted butter, 1/4 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon salt. Once combined, slowly continue whisking in flour until dough forms.
Press the dough evenly into the prepared baking pan. Bake for 13-17 minutes, or until golden brown. Let cool slightly. Once you remove the shortbread layer from the oven, turn oven heat up to 350 degrees.
While shortbread is cooking, whisk together 1 can pumpkin puree (15 ounces), 3/4 cup heavy cream, 2 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon ground cloves. Ensure everything is fully incorporated and set aside.
Next, make the cheesecake layer. In the bowl of a stand mixer, or another mixing bowl, cram together 8 ounces Cream Cheese and 1/3 cup brown sugar until fluffy. Scrape down the sides of your bowl. Once cream cheese and sugar is creamed, add in eggs one at a time. Then add 1 teaspoon vanilla extract and 1/4 sour cream and mix until no lumps remain.
Dollop large spoonfuls of your cheesecake mixture directly on top of your pumpkin layer. About 9 evenly spaced dollops. Then, take a knife and run it through the pumpkin and cheesecake layers to make swirls. Make a pretty design, have fun!
Bake for about 45-50 minutes, or until a knife comes out clean from the middle. Cool completely on the counter before covering and placing in the refrigerator. Don’t skip the cooling completely step or else you end up with a lot of water on top of your bars after you take them out of the refrigerator.
Cut into about 12 equal pieces. Serve with a dollop of whipped cream and share what you’re thankful for!

Calories

247

Fat (grams)

Sat. Fat (grams)

Carbs (grams)

Fiber (grams)

0.79

Net carbs

Sugar (grams)

Protein (grams)

Sodium (milligrams)

138