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Marbled Pumpkin Cheesecake Bread Bars

Amanda Cooks & Styles
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 16 bars


Pumpkin Bread Layer

  • 3/4 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter softened
  • 1-1/4 cup all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 tbsp whole milk
  • 1 egg

Cheesecake Layer

  • 8 oz cream cheese brick
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 egg


  • 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 3/4 of pumpkin bread mixture in an even layer on the bottom of the baking dish leaving about 1/4 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