0 from 6 votes
Cinnamon Cheesecake Swirl Pumpkin Bars
A delicious combo of sweet cinnamon cheesecake swirled into fudgy pumpkin blondies with white choc chip to make it extra decadent!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 16 slices
Calories: 166 kcal
Course:
Dessert
Ingredients
Cake Slice
- 1 large egg
- ½ cup light brown sugar packed
- ⅓ cup natural sweetener/or sugar of choice
- 1 cup pure pumpkin puree canned or homemade (not pumpkin pie filling)
- ¼ cup cooking oil or melted coconut oil
- 1 tablespoon honey
- ½ tablespoon vanilla extract
- 1 ½ cups plain flour I used light spelt flour, but plain or all purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon
- 1 pinch salt
- ¼ cup white chocolate chips
Cheesecake
- 8.8 oz packet low fat/fat free cream cheese at room temp
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 4 tablespoons natural sweetener/sugar of choice
Instructions
- Preheat oven to 180℃ | 350℉. Grease a 8 x 8 inch pan with cooking spray; line with baking/parchment paper (to remove Blondies easier) and set aside.
- In a large bowl, whisk the egg, brown sugar, sweetener/sugar, pumpkin, oil, honey and vanilla until smooth and creamy.
- Add the flour, baking powder, cinnamon and salt, and stir until just combined (don't over-beat.)
- Fold through chocolate chips, set aside and make the cheesecake layer
Cup of Yum
Cheesecake
- Combine cream cheese, flour, cinnamon and sweetener/sugar in a medium sized bowl, and beat until smooth.
Cup of Yum
Assemble:
- Pour the cake batter into prepared pan and evenly smooth the top lightly with a spatula.
- Pour the cheesecake mixture over the top, and using the back of a knife, swirl small amounts of the blondie batter gently into the cheesecake mix until a marble effect is created on the top (not too much because you still want both layers).
- Bake for about 38 - 45 minutes (depending on your oven), or until done. A toothpick inserted in the center should come out mostly clean/slightly dirty, with a few moist crumbs BUT no batter. Allow cake to cool in pan for at least 30 minutes before slicing and serving.
Notes
- Storage: Bars should be stored in an airtight container, or on a tray/plate covered with plastic wrap at room temperature for about 3 days, or in the freezer for up to 6 months.
Nutrition Information
Serving
1g
Calories
166kcal
(8%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
21mg
(7%)
Sodium
148mg
(6%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
2.488IU
(0%)
Vitamin C
1mg
(1%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 166
% Daily Value*
| Serving | 1g | |
| Calories | 166kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 21mg | 7% |
| Sodium | 148mg | 6% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 2.488IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.