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!
When I saw this recipe for Pumpkin Cheesecake Bars over at 3B’s–Baseball, Baking and Books, I couldn’t wait to make it. Because what’s not to love about a pumpkin and cream cheese dessert?
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
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!
- 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: 249Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 186mgCarbohydrates: 36gFiber: 1gSugar: 23gProtein: 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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If you love this recipe, you might also like:
Pumpkin Cookies with Caramel Frosting
Pumpkin Swirl Sour Cream Coffee Cake
Pumpkin Gooey Butter Cake
Who Dished It Up First: Ingrid over at 3B’s, via My Baking Addiction.
Pumpkin and cream cheese love here- and no messy rolling! These look delicious!
The Urban Baker
I can smell this through the computer screen. I love this idea and can’t wait to try it~
Wow! Looks absolutely yummy! No wonder your kids couldn’t wait to eat this. Bookmarking this. Thanks for sharing!
These look heavenly!!!!
Hey, so glad you guys liked ’em! Next time I’m gonna follow your recipe. Using the whole can of pumpkin makes more sense.
Thanks for the shout out!
what little beauties!
also, wanted to let you know that you won my giveaway!
All over these!! I <3 this time of year....and what's better than pumpkin and cheesecake???
Fashion Meets Food
These bars look out of this world! I might have to give them a try for thanksgiving!
Great recipe! I’m been on a sweet potato kick lately, but these bars have me craving pumpkin :).
what a great blog!
here is so many inspirations,
have a nice time,
I drooled when I saw Ingrid’s cake and now again when I saw yours.
Love cream cheese and pumpkin together. yum!
You left salt out of the ingredient list. I made ’em. Not so good without salt. Sad.
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!!!! 🙂
This recipe gave you your 1000 follower! Congrats! So excited to eat this in approximately 35 minutes!
Two fit and fun gals
wow ok this looks fantastic!!!!
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
You aren’t kidding…that’s a winning combination! Pinning to my Yummy Pumpkin board.
Thanks for sharing with the Daily Blog Boost!
Sheena @ Hot Eats and Cool Reads
These look fantastic! I love pumpkin! 🙂
If I want to use pumpkin spice instead of all the listed spices, how much would I use?
just an FYI: in the ingredients it lists 2 eggs, but in the instructions there is a total of 3….
These pumpkin bars are fabulous. I used the 3 eggs not 2. The flavor turned to 5 stars the next day after they combined. So much easier to make than a pumpkin roll.
Thanks so much Patricia!
How long will these keep in the fridge? Wanted to make several in advance before Thanksging
Can you freeze these bars?
I haven’t tried it, but I bet you could.