Cheesecake Pumpkin Bars Recipe

Cheesecake Pumpkin Bars Recipe
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Photos of Cheesecake Pumpkin Bars Recipe

How To Make Cheesecake Pumpkin Bars

Unlike other cheesecakes, this gives you a dense and velvety texture and flavor. These cheesecake pumpkin bars are baked from pumpkin puree and batter.

Preparation: 25 minutes
Cooking: 45 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

For the Cream Cheese Topping:

  • 8ozcream cheese,(1 block)
  • 1cupsour cream,at room temperature
  • 2tbspall purpose flour
  • 2tbspgranulated sugar
  • 1tsppure vanilla extract
  • ¼tspkosher salt

For the Pumpkin Spice Blondie:

  • 1cupunsalted butter,(2 sticks) melted, plus more for the pan
  • cupsall purpose flour,spooned and leveled
  • 2tsppumpkin spice
  • 1tspkosher salt
  • cupsbrown sugar,packed
  • 1large egg
  • 1tsppure vanilla extract
  • 1cuppumpkin puree

Instructions

Cream cheese topping:

  1. Microwave cream cheese in a medium microwave-safe bowl in 15-second bursts, stirring until smooth but not hot. Whisk in sour cream, flour, sugar, vanilla, and salt until smooth. Set aside.

Pumpkin base:

  1. Preheat oven to 350 degrees F. Butter a 9×13-inch pan and line with parchment, leaving a 2-inch overhang.

  2. In a small bowl, whisk flour, pumpkin spice, and salt until well combined.

  3. In a separate large bowl, whisk together butter and brown sugar until completely smooth and incorporated, then whisk in egg and vanilla.

  4. Scrape the sides and bottom of the bowl with a rubber spatula. Whisk in pumpkin puree and scrape sides of the bowl down again, then fold in flour mixture until no streaks remain.

  5. Reserving about ½ cup of pumpkin batter, spread batter evenly into prepared pan. Spread cream cheese topping over the pumpkin batter, leaving a ½-inch border.

  6. Dollop reserved pumpkin batter on top, then use a butter knife or toothpick to swirl pumpkin batter and cream cheese layers together.

  7. Bake until a toothpick inserted in the center comes out with just a few crumbs for about 45 minutes.

  8. Let cool completely in the pan, then cut into bars and serve.

Nutrition

  • Calories: 322.21kcal
  • Fat: 19.77g
  • Saturated Fat: 11.84g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 5.07g
  • Polyunsaturated Fat: 0.90g
  • Carbohydrates: 33.02g
  • Fiber: 1.03g
  • Sugar: 16.28g
  • Protein: 3.97g
  • Cholesterol: 65.20mg
  • Sodium: 216.63mg
  • Calcium: 54.81mg
  • Potassium: 121.36mg
  • Iron: 1.44mg
  • Vitamin A: 298.38µg
  • Vitamin C: 0.82mg
Share your thoughts on the Cheesecake Pumpkin Bars Recipe in the Baking and Desserts forum and let us know if you have any tips or variations to make this delectable treat even better!

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