How To Make Cheesecake Filled Pumpkin Bread Bars
Grab a bite of these decadent pumpkin bread bars, made with a smooth and creamy cheesecake layer, topped with crunchy brittle pecans, for a tasty dessert!
Serves:
Ingredients
For Cream Cheese Filling:
- 2pkgcream cheese
- 1egg
- 1cupsugar
- 2tspvanilla
For Pumpkin Bread:
- 4ozpureed pumpkin,fresh or canned
- 1egg
- ¼cupvegetable oil
- 3tbspwater
- ¾cupwhite sugar
- 1cupall-purpose flour
- ½tspbaking soda
- ¼tspsalt
- ¼tspground cinnamon
- ¼tspground nutmeg
- 1pinchground cloves
- 1pinchground ginger
- 1cuppecans,chopped, for toppings
For Icing Drizzle:
- 2cupspowdered sugar
- 2tbspmilk,or more as needed
- 4tspvanilla
Instructions
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Preheat the oven to 350 degrees F.
Cream Cheese Filling:
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Using a mixer, cream the cream cheese, egg, vanilla, and sugar together until fully combined and smooth.
Pumpkin Bread:
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Spray a 9×9-inch pan with baking spray or cover in butter and dust with flour.
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Mix together the pumpkin puree, egg, vegetable oil, water, and ¾ cup of white sugar until well blended with a whisk.
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In a separate bowl, add the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger, and whisk together, then add to the wet ingredients.
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Put 75% of the cake batter in the pan, then top with spoonfuls of cheesecake batter carefully.
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Top the cheesecake with the remaining cake batter carefully. Finish with chopped pecans atop.
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Bake for about 45 to 50 minutes or until the top springs back when touched.
Icing Drizzle:
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Add the powdered sugar, vanilla, and milk together in a bowl.
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Let the cake cool completely, then drizzle the icing on top.
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Place in the refrigerator for 4 to 6 hours or overnight.
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Serve cold, and enjoy!
Nutrition
- Calories: 412.92kcal
- Fat: 17.98g
- Saturated Fat: 4.77g
- Trans Fat: 0.04g
- Monounsaturated Fat: 8.65g
- Polyunsaturated Fat: 3.04g
- Carbohydrates: 60.26g
- Fiber: 1.39g
- Sugar: 50.37g
- Protein: 4.04g
- Cholesterol: 47.69mg
- Sodium: 182.84mg
- Calcium: 36.72mg
- Potassium: 108.42mg
- Iron: 1.06mg
- Vitamin A: 155.53µg
- Vitamin C: 0.49mg
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