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!
Servings: 16 servings
Calories: 249kcal
Ingredients
- 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
For the cream cheese filling
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
Instructions
- 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
Serving: 1g | Calories: 249kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 61mg | Sodium: 186mg | Fiber: 1g | Sugar: 23g