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Creamy Pumpkin Cheesecake Bars

Decadent Creamy Pumpkin Cheesecake Bars for Fall Bliss

Creamy Pumpkin Cheesecake Bars are the perfect autumn dessert with a delicious blend of seasonal flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Batter
  • 3 large Eggs A vital binding agent
  • 1 cup Sugar Substitute with Splenda for a lower-calorie version
  • 1/2 cup Vegetable Oil Melt coconut oil for a healthier alternative
  • 1 cup Pumpkin Puree Opt for canned or freshly roasted pumpkin
  • 1 tsp Vanilla Extract Using pure extract will enhance the richness
  • 1 cup All-Purpose Flour Substitute with a gluten-free flour blend if needed
  • 1 tsp Baking Powder Essential leavening agent
  • 1/2 tsp Baking Soda Essential leavening agent
  • 1 tsp Ground Cinnamon Adjust spices to taste or use pumpkin pie spice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ginger
For the Cream Cheese Layer
  • 16 oz Cream Cheese Ensure it’s softened for easy mixing
  • 1/4 cup Cornstarch Stabilizes the mixture
  • 1/2 cup Sugar Consider reducing for a lighter finish
  • 1 tsp Vanilla Extract Enhances overall flavor

Equipment

  • 10 x 15-inch jelly roll pan
  • Mixing bowls
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 10 x 15-inch jelly roll pan by lining it with parchment paper or greasing it lightly.
  2. In a large mixing bowl, beat together the eggs and sugar until well combined and slightly frothy, about 2-3 minutes. Incorporate the vegetable oil, pumpkin puree, and vanilla extract.
  3. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and warm spices. Gradually add this dry mixture to the wet ingredients, gently folding with a spatula.
  4. Pour the creamy pumpkin batter into the prepared jelly roll pan, spreading it evenly.
  5. In another bowl, beat the softened cream cheese with sugar, vanilla extract, and cornstarch until smooth.
  6. Scoop the cream cheese mixture into a piping bag and pipe a crisscross pattern over the pumpkin batter.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the bars to cool completely in the pan before lifting them out and slicing.
  9. Enjoy immediately or store in an airtight container in the refrigerator for up to five days.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 2000IUCalcium: 80mgIron: 0.5mg

Notes

Make sure your cream cheese is at room temperature to avoid lumps and achieve a silky-smooth texture. Allow bars to cool completely before slicing.

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