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.Print
For the cake6 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 filling8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.
- Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended, scraping down sides of bowl as needed.
- 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.
- 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.
- 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.
- 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.
- Serving Size: 16