These Pumpkin and Cheesecake Swirl Oat Bars are soft, creamy and delicious. These pumpkin cheesecake bars are like a marriage between pumpkin cheesecake and oatmeal cookies. They are the perfect sweet bite for the season!
If you are a pumpkin lover like me, you don’t want to miss these tasty bars. These amazingly delicious cheesecake bars have a tasty crust made with oats, brown sugar, pecans and pumpkin pie spice. The crust is topped with a creamy, rich and decadent layer of cheesecake drizzled with pumpkin butter and then topped with sweet oat strudel.
These easy to make pumpkin bars are the perfect treat for fall season and during the holidays.
Pumpkin & Cheesecake Swirl Oat Bars
This Pumpkin & Cheesecake Swirl Oat Bars are full of fall flavors and are sure to please your family and friends. This easy recipe makes a large batch of cheesecake bars which makes this pumpkin recipe a great dessert to serve at parties or any other gatherings. They are also a great potluck dish to bring to any event.
Storage and Freezing
These easy cheesecake bars can be refrigerated in an airtight container for 5 days. Although I prefer not to freeze these bars (honestly they never last long at my house), you can freeze them for up to 2 months. The streusel texture may changed a little bit but they will still be good.
I like to portion the bars and individually wrap them. This makes defrosting them easier. Wrap them tightly and place them in a freezer safe resealable bag. Thaw them in the refrigerator overnight. Allow them to sit at room temperature for an hour before eating them.
This recipe was inspired by a recipe in Paula Deen’s magazine.
You can make these bars with store-bought or homemade pumpkin butter.
Take A Look At These Other Pumpkin Recipes:
- Pumpkin French Toast
- Pumpkin Pancakes Recipe
- Pumpkin Cake
- Pumpkin Cheesecake
- Pumpkin Spice Snack Mix
- Chocolate Chip Pumpkin Bread
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Pumpkin & Cheesecake Swirl Oat Bars
- 2 cups plus 1 tablespoon all-purpose flour
- 2 cups old-fashioned oats
- 1 cup firmly packed brown sugar
- ¾ cups chopped pecans
- 1/2 teaspoon salt
- 1 ¼ teaspoons pumpkin pie spice
- ¾ teaspoon baking soda
- 1 ¼ cups unsalted butter, softened
- 2 8 ounce packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 tablespoons heavy whipping cream
- 2 large eggs
- 9 ounces pumpkin butter (store bought or homemade)
- Preheat the oven to 350 degrees Fahrenheit. Line a 13×9 inch baking pan with parchment paper allowing excess to extend over the sides of the pan. Spray with cooking spray.
- In a large bowl stir together 2 cups of flour, oats, brown sugar, pecans, salt, pumpkin pie spice and baking soda. Add the butter and with a mixer at medium low speed beat until crumbly.
- Reserve 1 ½ cup of the mixture in a separate bowl. Press the rest of the oat mixture evenly into the prepared baking pan. Bake for about 20 minutes or until lightly brown.
- Into a large bowl add the cream cheese, sugar, heavy whipping cream and the remaining 1 tablespoon of flour. With a mixer at medium speed, beat the mixture for about 2 to 3 minutes. Scrape the sides of the bowl and beat again until creamy.
- Add the eggs one at a time, mixing well after each addition. Pour the mixture on top of the baked crust. Spoon the pumpkin butter onto the cream cheese mixture. Using a knife swirl them together.
- Sprinkle the reserved oat mixture on top.
- Bake for about 30 to 35 minutes or until the top is golden brown.
- Remove from the oven and let cool completely. When cool, lift the baked bar using the excess parchment paper as handles.
- Remove from the pan and cut into bars. Cover and refrigerate for up to 3 days.