PUMPKIN CHEESECAKE BARS — These moist and delicious pumpkin bars feature a ribbon of cheesecake filling throughout. They taste like the famous pumpkin roll, but without all the work!
I adapted her recipe to use the whole can of pumpkin. I just didn’t know what I’d do with the extra. I used a little less water and a little more flour to compensate.
I made these yesterday, but put them in mini loaf pans for teacher’s gifts. Thankfully, there were enough left overs for me!! They were fantabulous!! So moist, so flavorful, so YUMMY!!
Thanks for the recipe. Going straight to the top of my favorites list!!!! ~ The Harveys
My kids couldn’t wait to eat this, but luckily there was some left the second day because it tasted even better then.
In fact, these pumpkin bars tasted an awful lot like one of those pumpkin rolls that are so hard to make.
Even my husband, who isn’t a big fan of pumpkin desserts (because why would you make a dessert out of a vegetable?) went back for seconds. He does love cheesecake, so maybe that ribbon of sweetened cream cheese won him over.
If you have pumpkin pie spice, you can substitute a tablespoon in place of the spices that are listed. Sometimes it’s hard to find pumpkin pie spice at the store though, so I like to use the individual spices.
If you make one pumpkin dessert this fall, it’s got to be these Pumpkin Cheesecake Bars! In fact, I’m planning to make them all year long!
Here’s what you’ll need to make Pumpkin Cheesecake Bars
- Canned pumpkin
- Spices: cinnamon, nutmeg, cloves, ginger, salt
- Baking soda
- Baking powder
- Cream cheese
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 (15 oz.) can pumpkin
- 1/4 cup water
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.
- Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended, scraping down sides of bowl as needed.
- In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.
- In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter.
- Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
- Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 249 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 61mg Sodium: 186mg Carbohydrates: 36g Fiber: 1g Sugar: 23g Protein: 4g
These pumpkin bars are fabulous. The flavor turned to five stars the next day after they combined. So much easier to make than a pumpkin roll. ~ Patricia
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