Cheesecake Filled Pumpkin Bread Bars

by Sabrina Snyder

Last Update:

65 Comments

5 from 7 votes
12
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 6 hours
Total Time 7 hours 5 minutes
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Cheesecake Filled Pumpkin Bread Bars are everything you could want in a fall-themed dessert and more! Guests will love eating this recipe!

These Cheesecake Bars will have you feeling festive and ready to bring on the Holidays. If you like this recipe, try my Pumpkin Cheesecake Bars and Cheesecake Bars too.

Sabrina’s Cheesecake Filled Pumpkin Bread Bars Recipe

You have to try these cheesecake-filled pumpkin bread bars! They’re the perfect mix of creamy, cream cheese and warm, spiced pumpkin, a total fall favorite. Just remember to layer the cheesecake gently so you get those beautiful layers. They’re great for sharing at a get-together or just enjoying on a cozy night at home. Trust me, once you take a bite, you’ll be hooked!

Recipe Card

Dinner, then Dessert

Cheesecake Filled Pumpkin Bread Bars Recipe

Cheesecake Filled Pumpkin Bread Bars are everything you could want in a fall-themed dessert and more! Guests will love eating this recipe!
Yield 12
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 7 hours 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
individual cheesecake bars on a plate with blurred bars in backround
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Ingredients
 

  • 2 packages cream cheese
  • 1 egg
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 4 ounces fresh pureed pumpkin , (canned works great too)
  • 1 large egg
  • 1/4 cup vegetable oil
  • 3 tablespoons water
  • 3/4 cup white sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 2 cups powdered sugar
  • 2 tablespoons milk , (you may need an extra one or two depending on how packed your powdered sugar is)
  • 2 teaspoons vanilla
  • 1 cup chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • In a mixer, cream the cream cheese, 1 egg, 2 teaspoons vanilla and ½ cup sugar together until fully combined and smooth.
  • Spray a 9×9 pan with baking spray or cover in butter and dust with flour.
  • Mix together pumpkin puree, eggs, oil, water and sugar until well blended with a whisk.
  • In a separate bowl add the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger and whisk together before adding to the wet ingredients.
  • Put 75% of the cake batter in the pan.
  • Top with spoonfuls of cheesecake batter carefully, trying not to cause it to sink too far into the pan.
  • Top the cheesecake with the remaining cake batter very carefully.
  • Top with chopped pecans.
  • Cook for 45-50 minutes or until the top springs back when touched.
  • While it is cooking add the powdered sugar, 2 teaspoons vanilla, and milk together in a bowl.
  • Let the cake cool completely and drizzle the icing on top.
  • Put in the refrigerator for 4-6 hours or overnight, this is best served cold.

Nutrition

Calories: 322kcal | Carbohydrates: 52g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 109mg | Potassium: 98mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1524IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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Sabrina’s Tips

When working with multiple layers in a cheesecake cake, handle the cheesecake batter carefully to avoid sinking it into the cake layer, which prevents distinct layers. Determining doneness can be tricky; the cheesecake’s center can jiggle slightly, but ensure the top layer is fully cooked by testing the middle. Finally, while it’s tempting to dig in right away, letting the cheesecake cool enhances its flavor. For a delightful contrast, you can microwave a cold slice for 10-15 seconds to warm the cake while keeping the cheesecake chilled, making it an excellent choice for breakfast or dessert.

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About this Recipe

Delicious pumpkin bread with a layer of sweet cheesecake topped with crunchy pecans. Everything you could want in a fall-themed dessert and more. It’s easy enough to remember the four ingredients for the cheesecake batter, and it works for when you don’t need that super-thick, rich cheesecake. The addition of the chopped pecans adds a crunchy element to the soft cake, creamy cheesecake, and icing layers.

Variations

  • Chocolate Berry: Chocolate Cake with Strawberry or Cherry jam under the cheesecake filling layer
  • Carrot Cake: Carrot cake under the cheesecake layer would be delightful and great for Spring
  • Berry Cake: White or yellow cake with a layer of Strawberry or Cherry jam underneath the cheesecake layer would be perfect for a bridal shower!

More Amazing Cheesecake Bar Recipes

Collage of individual cheesecake bars on plate with recipe name between photos

Photos Used in Previous Post:

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. Sooooooo yummy! I’ve made this one a few times now and every time I get compliments and requests for your recipe. I cook it in a 9 in round cake pan and serve it like a traditional cheesecake in slices. It goes over great and that way I don’t have to worry about trying to cut it into bars and the bars falling apart on me. I struggle with that :/ Thank you for all your good stuff!!! 🙂

    Reply

  11. Um, dang. This looks so appealing and appetizing, I considered trying to bite my computer screen. But I’m sure it wouldn’t have the same effect of actually making this and DEVOURING it myself! Yum!

    Reply

  14. I love how you combined two delectable treats into one. Your photography of this treat is stunning as well.

    Reply

  15. This cheesecake sounds amazing!!! I love every thing pumpkin during the fall and for Thanksgiving desserts.

    Reply

  16. Pumpkin and cheesecake sound perfect together. I don’t think I have ever tried bread bars before.

    Reply

  18. Oh my goodness, you took two of my favorite things and made them into one. WOW… I would never have come up with it, but I totally want it right now. YUMMY

    Reply

  19. This looks so delicious my mouth is watering. I would love to make these tonight. I will have to go get the ingredients i need tomorrow. I am sure they will be a hit with my family.

    Reply

  21. OMG…anything with pumpkin and cheesecake has to be delicious! I’m going to make my boyfriend make this for me tomorrow (simply because he hasn’t made me anything in a while, haha).

    Reply

  22. Cheesecake filled, sounds like heaven. IS there anything cheesecake doesn’t make amazing? These will be great for the holiday table!

    Reply

    1. No! Nothing! I even make savory cheesecakes and bleu cheese cheesecakes topped with pepper jelly and a pretzel crust. I tell you cheesecake could cure almost any dilemma 🙂

      Reply

  24. Shut up. This may be the best looking pumpkin anything I have ever seen. I am definitely going to be making this for Thanksgiving for the family!

    Reply

  27. This is going on the naughty list 🙂 I am totally making it for my family.They all love cheese cake! Great idea for this holiday.

    Reply

  28. Oh wow, this looks incredible. I’ve been reluctant to start using pumpkin (my usual rule is not until after Halloween) but I could EASILY make an exception for this!

    Reply

  30. Oh my goodness this looks so good! I’m going to have to save this so I can make it soon. This would go great for Thanksgiving. My family would love it! Yum!

    Reply

  31. Cheesecake AND pumpkin? Oh my word, that sounds phenomenal! Perfect treat for this time of year!

    Reply

  32. Every part of this is just so right. I can’t wait to make this. More than that, I can’t wait to stuff my face with it. Awww yeah!

    Reply