Cheesecake Filled Pumpkin Bread Bars
User Reviews
5
Cheesecake Filled Pumpkin Bread Bars
Description
This recipe layers a spiced pumpkin bread batter made with pumpkin puree, eggs, oil, sugar, flour, baking soda, and warming spices along with a cream cheese mixture blended from cream cheese, egg, sugar, and vanilla. After placing most of the bread batter in a pan, spoonfuls of cheesecake batter are added carefully to prevent sinking, then topped with the remaining pumpkin batter. Chopped pecans sprinkled on top add toasted nut flavor and texture. The bars bake until the top springs back when touched, indicating they are set.
The resulting bars have a tender crumb with pockets of smooth, tangy cheesecake filling. The fresh spices and pumpkin create a seasonal autumn flavor profile. Once cooled, a vanilla icing made from powdered sugar, milk, and vanilla is drizzled for added sweetness and finishing touch.
These bars should be refrigerated for several hours or overnight before serving to allow the flavors to meld and the bars to firm up, making them easy to slice and serve as a rich dessert or snack during festive occasions.
Ingredients
- 2 packages cream cheese
- 1 egg
- 1/2 cup sugar
- 2 teaspoons vanilla
- 4 ounces pumpkin canned works great too, fresh; pureed
- 1 egg
- 1/4 cup vegetable oil
- 3 tablespoons water
- 3/4 cup white sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 ground cloves pinch
- 1 ground ginger pinch
- 2 cups powdered sugar
- 2 tablespoons milk (you may need an extra one or two depending on how packed your powdered sugar is)
- 2 teaspoons vanilla
- 1 cup pecans chopped
Instructions
- Preheat oven to 350 degrees.
- In a mixer, cream the cream cheese, 1 egg, 2 teaspoons vanilla and 1/2 cup sugar together until fully combined and smooth.
- Spray a 9x9 pan with baking spray or cover in butter and dust with flour.
- Mix together pumpkin puree, eggs, oil, water and sugar until well blended with a whisk.
- In a separate bowl add the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger and whisk together before adding to the wet ingredients.
- Put 75% of the cake batter in the pan.
- Top with spoonfuls of cheesecake batter carefully, trying not to cause it to sink too far into the pan.
- Top the cheesecake with the remaining cake batter very carefully.
- Top with chopped pecans.
- Cook for 45-50 minutes or until the top springs back when touched.
- While it is cooking add the powdered sugar, 2 teaspoons vanilla, and milk together in a bowl.
- Let the cake cool completely and drizzle the icing on top.
- Put in the refrigerator for 4-6 hours or overnight, this is best served cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 107mg | 4% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 1515IU | 30% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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