November 14th, 2010

Pumpkin Cheesecake Bars

This post may contain affiliate links. See my full disclosure for further details.

When I saw this recipe for Pumpkin Cheesecake Bars over at 3B’s–Baseball, Baking and Books, I couldn’t wait to make it.  Because what’s not to love about a pumpkin and cream cheese dessert?


I adapted her recipe to use the whole can of pumpkin.  I just didn’t know what I’d do with the extra.  I used a little less water and a little more flour to compensate.

My kids couldn’t wait to eat this, but luckily there was some left the second day because it tasted even better then.  Almost like one of those pumpkin rolls that are so hard to make. 

If you have pumpkin pie spice, you can substitute a tablespoon in place of the spices that are listed.

Pumpkin Cheesecake Bars


    For the cake

    • 6 tablespoons unsalted butter, melted
    • 1 1/2 cups granulated sugar
    • 2 eggs
    • 1 (15 oz.) can pumpkin
    • 1/4 cup water
    • 2 cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon vanilla
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt

    For the cream cheese filling

    • 8 ounces cream cheese, softened
    • 1/4 cup granulated sugar
    • 1/2 teaspoon vanilla
    • 1 egg


    1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
    2. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.
    3. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended, scraping down sides of bowl as needed.
    4. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.
    5. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter.
    6. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
    7. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.
    1 review

    Who Dished It Up First: Ingrid over at 3B’s, via My Baking Addiction.



    1. Pumpkin and cream cheese love here- and no messy rolling! These look delicious!

    2. I can smell this through the computer screen. I love this idea and can’t wait to try it~

    3. Wow! Looks absolutely yummy! No wonder your kids couldn’t wait to eat this. Bookmarking this. Thanks for sharing!

    4. These look heavenly!!!!

    5. Hey, so glad you guys liked ’em! Next time I’m gonna follow your recipe. Using the whole can of pumpkin makes more sense.

      Thanks for the shout out!

    6. what little beauties!

      also, wanted to let you know that you won my giveaway!

    7. All over these!! I <3 this time of year....and what's better than pumpkin and cheesecake???

    8. These bars look out of this world! I might have to give them a try for thanksgiving!


    9. Great recipe! I’m been on a sweet potato kick lately, but these bars have me craving pumpkin :).

    10. what a great blog!
      here is so many inspirations,

      have a nice time,

    11. I drooled when I saw Ingrid’s cake and now again when I saw yours.

      Love cream cheese and pumpkin together. yum!

    12. You left salt out of the ingredient list. I made ’em. Not so good without salt. Sad.

    13. I made these yesterday, but put them in mini loaf pans for teacher’s gifts. Thankfully, there were enough left overs for me!! They were fantabulous!! So moist, so flavorful, so YUMMY!! Thanks for the recipe. Going straight to the top of my favorites list!!!! 🙂

    14. This recipe gave you your 1000 follower! Congrats! So excited to eat this in approximately 35 minutes!

    15. wow ok this looks fantastic!!!!

    16. I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out

      Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

    17. You aren’t kidding…that’s a winning combination! Pinning to my Yummy Pumpkin board.
      Thanks for sharing with the Daily Blog Boost!

    18. These look fantastic! I love pumpkin! 🙂

    19. If I want to use pumpkin spice instead of all the listed spices, how much would I use?

    20. just an FYI: in the ingredients it lists 2 eggs, but in the instructions there is a total of 3….

    21. These pumpkin bars are fabulous. I used the 3 eggs not 2. The flavor turned to 5 stars the next day after they combined. So much easier to make than a pumpkin roll.


    1. […] Gnocchi and Meatball Bake Crispy Black Bean Tacos Cilantro Lime Chicken Spanakopita DATE NIGHT -KITCHEN CLOSED- Sausage and Veggie Skillet Pumpkin Cheesecake Pancakes Homemade Hamburger Helper Better Than Anything Cake Pumpkin Cheesecake Bars […]


    Speak Your Mind