Cheesecake Filled Pumpkin Bread Bars

by Sabrina Snyder

Published on Last updated

65 Comments

5 from 7 votes
12
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 1 hour
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Iced pumpkin cheesecake bars with frosting  Delicious pumpkin bread with a layer of sweet cheesecake topped with crunchy pecans. Everything you could want in a Fall themed dessert and more.

We’re closing in on Halloween and with all the pumpkin flavored recipes I’ve been making already I am feeling like we are in the thick of the holidays even though we technically haven’t even kicked off the holiday season. After finishing this recipe I officially have used 4 large pumpkins worth of puree and I’m still excited about every single recipe that comes out of the oven.

This recipe uses two of my classic favorite recipes for Pumpkin Bread and Cheesecake. The cheesecake recipe is a really basic one that I use when I am making a cheesecake filling. It’s easy enough to remember the four ingredients 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, and creamy cheesecake and icing layers.

Because we are dealing with multiple layers there are a couple of tips to keep in mind. First, you are going to want to spoon the cheesecake on top of the cake layer very softly. The weight of the cheesecake is pretty heavy so if you drop the batter on top of the cake batter without being cautious it will likely sink to the bottom. That isn’t necessarily a bad thing, but then you won’t end up with distinct layers.

Iced pumpkin cheesecake bars with smooth frosting and layered filling.

Second, this recipe is is going to be a bit more difficult to determine when it is done. The good thing about cheesecake is you are still technically okay with the middle having a bit of a jiggle. Just be sure your cake on TOP of the cake is done. The bottom will have a more direct heat source and will cook first, but the cake on top may take longer to finish. So when you pull out the cake, don’t just test the edge. Test the top middle of the cake for doneness.

Lastly, I know you’re going to want to eat this quickly, but just like any cheesecake it benefits from cooling time. Eaten cold this is absolutely delicious, but if you want to have a cold and hot experience, microwave the COLD piece for 10-15 seconds. It is long enough for the outside (aka the cake) to warm up while the more dense inside (the cheesecake) stays cold. Trust me from experience this makes for an absolutely delicious breakfast or dessert.

In addition to this flavor, I know in a couple of months you guys are going to be absolutely sick of pumpkin, so try this recipe with your favorite cake or brownie as the base. Then you can add the same cheesecake filling to the pan and top with icing. I’ve done this with:

  • Chocolate cake with strawberry/cherry jam under the cheesecake filling
  • Carrot cake (this is so good I will be posting it in the next few months in anticipation of Spring and Easter)
  • Strawberry Cake
  • Yellow Cake with strawberry/cherry jam under the cheesecake filling

Layered pumpkin cheesecake bar with frosting, cut into a square

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Dinner, then Dessert

Cheesecake Filled Pumpkin Bread Bars

Delicious pumpkin bread with a layer of sweet cheesecake topped with crunchy pecans. Everything you could want in a Fall themed dessert and more.
Yield 12
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder
Layered pumpkin cheesecake bars topped with icing.
PrintRate

Ingredients
 

  • 2 packages cream cheese
  • 1 egg
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 4 ounces fresh pureed pumpkin (canned works great too)
  • 1 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 9x9 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: 321kcal | Carbohydrates: 51g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 93mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1515IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 1.2mg

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Cheesecake Filled Pumpkin Bars collage

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 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, and creamy cheesecake and icing layers.
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 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, and creamy cheesecake and icing layers.

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