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+ servings

Marbled Pumpkin Cheesecake Bread Bars

Amanda Cooks & Styles
5 from 26 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 16 bars

Ingredients
  

Pumpkin Bread Layer

  • 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

Cheesecake Layer

  • 8 oz cream cheese brick
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 egg

Instructions
 

  • Preheat oven to 350 degrees.

Pumpkin Bread:

  • In a large bowl; mix flour, cinnamon, cloves, ginger, nutmeg, salt, baking soda and baking powder.
  • In the bowl of your stand mixer, blend butter and sugars until smooth. Beat in egg, pumpkin puree and milk.
  • Add the flour mixture to your stand mixer and beat until smooth. Set aside.

Cheesecake Layer:

  • Beat cream cheese, sugar, egg and vanilla until smooth and creamy.

Assemble bars:

  • Line a 9"x13" baking dish with parchment paper.
  • Pour ¾ of pumpkin bread mixture in an even layer on the bottom of the baking dish leaving about ¼ for the marbled topping.
  • Next, evenly pour the cheesecake mixture directly on top of the pumpkin bread layer.
  • 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.
  • 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.
  • Remove bars from oven and let cool completely before placing in the fridge for about 1 hour to chill. Slice into 16 bars.
Keyword dessert, fall dessert, pumpkin and cream cheese, pumpkin cheesecake bars
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