These Pumpkin Marble Cheesecake Bars are made by pressing a graham cracker crust into a baking pan, then topping it with vanilla cheesecake batter and pumpkin spiced cheesecake batter, swirled together before baking.

You get both flavors in every bite, and the marbled top makes these look far more complicated than they actually are.

I make these for fall potlucks and Thanksgiving dessert tables when I want something a little different from a plain pumpkin pie.

They also slice into neat bars, which makes them easier to serve a crowd than a round cheesecake would be.

They’re perfect for fall parties, Thanksgiving dessert tables, Friendsgiving, potlucks, bake sales, or cozy weekend baking. Because they’re cut into bars, they’re easier to serve and share than a full cheesecake.

If you’re into make-ahead cheesecake desserts for a crowd, these are worth bookmarking too:

Ingredients You’ll Need

A simple graham cracker and butter crust holds up well under the two cheesecake layers, press it firmly so it doesn’t crumble when you slice.

Keep both cheesecake batters similar in thickness before swirling, one too runny and one too thick makes for an uneven marble pattern.

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
1 teaspoon pumpkin pie spice

Directions

Preheat the oven to 325F and line a 9×9 baking pan with parchment paper, leaving an overhang for easy removal.
Mix the graham cracker crumbs with melted butter until it looks like wet sand, then press firmly and evenly into the bottom of the pan.
Bake the crust for 8 minutes, then set aside to cool slightly while you make the batter.
This short pre-bake keeps the crust from turning soggy under the two wet cheesecake layers.
In a large bowl, beat the softened cream cheese and sugar together until completely smooth.
Add the eggs one at a time, mixing on low just until each is incorporated, then stir in the vanilla.
Divide the batter evenly between two bowls.
Stir the pumpkin puree and pumpkin pie spice into one bowl, mixing until fully combined and evenly colored.
Leave the second bowl of batter plain, this is your vanilla layer.
Spoon dollops of both the vanilla and pumpkin batters over the crust in a random pattern, alternating between the two.
Once all the batter is in the pan, drag a knife or skewer through it in swirling motions to create the marbled effect.
Don’t overdo the swirling, a few passes gives you distinct marbling, too many turns the two flavors into one uniform color.
Bake for 30 to 35 minutes, until the edges are set and the center has just a slight jiggle.
This one takes some patience, it’s tempting to bake it longer for a fully firm center, but that jiggle is exactly what you want, it sets completely as it cools.
Let the bars cool to room temperature, then refrigerate for at least 3 hours before slicing.
Cutting into them warm gives you a soft, sliding filling instead of clean squares.
Slice into bars and enjoy!

Important Recipe Notes

Use room temperature cream cheese. Cold cream cheese leaves small lumps in the batter no matter how long you beat it, let it sit out for about 30 minutes before starting.
Don’t overswirl. A few passes with a knife or skewer gives you distinct marbling, too much mixing blends the two batters into one uniform color and you lose the effect.

Watch for the slight jiggle. The center should still have a small wobble when you take it out of the oven, it firms up completely as it cools and chills.
Chill fully before slicing. At least 3 hours in the fridge, cutting warm bars gives you a soft, messy filling instead of clean squares.
Storage. Keep covered in the fridge for up to 5 days. These also freeze well for up to 2 months, wrapped individually.
Cutting cleanly. Run your knife under hot water and wipe it dry between cuts for the neatest slices, especially through the marbled top.

How to Serve, Store & Customize This Recipe

Serving:

Serve chilled, straight from the fridge, cut into small squares. A light dusting of cinnamon or a drizzle of caramel on top is a nice touch if you’re plating these for guests.

Storage:

Keep covered in the fridge for up to 5 days. They hold their texture well cold and actually slice more cleanly the longer they’ve chilled.

Customization:

Add a swirl of caramel sauce along with the two batters for a third flavor running through the marble. A gingersnap crust in place of graham crackers adds a spiced note that pairs well with the pumpkin layer.