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.
Cream cheese topping:
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.
Preheat oven to 350 degrees F. Butter a 9×13-inch pan and line with parchment, leaving a 2-inch overhang.
In a small bowl, whisk flour, pumpkin spice, and salt until well combined.
In a separate large bowl, whisk together butter and brown sugar until completely smooth and incorporated, then whisk in egg and vanilla.
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.
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.
Dollop reserved pumpkin batter on top, then use a butter knife or toothpick to swirl pumpkin batter and cream cheese layers together.
Bake until a toothpick inserted in the center comes out with just a few crumbs for about 45 minutes.
Let cool completely in the pan, then cut into bars and serve.
- 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
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