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Marbled Pumpkin Cheesecake Bread Bars
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Servings:
16 bars
Author:
Prep Time
15 minutes
Cook Time
30 minutes
Course:
Dessert
Cuisine:
American
Keywords:
dessert
fall dessert
pumpkin and cream cheese
pumpkin cheesecake bars
🧂 Ingredients
¾ cup
pumpkin puree
½ cup
brown sugar
¼ cup
white sugar
½ cup
butter
softened
1-¼ cup
all purpose flour
¾ teaspoon
baking soda
¼ tsp
baking powder
¾ tsp
salt
1 teaspoon
ground cinnamon
1 tsp
ground ginger
½ tsp
ground nutmeg
¼ teaspoon
ground cloves
2 tablespoon
whole milk
1
egg
8 oz
cream cheese
brick
¼ cup
granulated sugar
½ teaspoon
vanilla extract
1
egg
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Instructions
1
Preheat oven to 350 degrees.
2
In a large bowl; mix flour, cinnamon, cloves, ginger, nutmeg, salt, baking soda
and baking powder.
3
In the bowl of your stand mixer, blend butter and sugars until smooth. Beat in
egg, pumpkin puree and milk.
4
Add the flour mixture to your stand mixer and beat until smooth. Set aside.
5
Beat cream cheese, sugar, egg and vanilla until smooth and creamy.
6
Line a 9"x13" baking dish with parchment paper.
7
Pour ¾ of pumpkin bread mixture in an even layer on the bottom of the baking
dish leaving about ¼ for the marbled topping.
8
Next, evenly pour the cheesecake mixture directly on top of the pumpkin bread
layer.
9
Drop spoonfuls of the pumpkin bread mixture on top of the cheesecake layer like
a checkerboard. Then, using a butter knife swirl the cheesecake and bread
spoonfuls together for a marbled look. BE CAREFUL not to swirl the bottom bread
layer into the cheesecake.
10
Place bars in the oven and bake for 30-35 minutes until top is no longer jiggly
and a butter knife runs through and comes out clean.
11
Remove bars from oven and let cool completely before placing in the fridge for
about 1 hour to chill. Slice into 16 bars.
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