Cinnamon Cheesecake Swirl Pumpkin Bars
It’s like 12am over here and I’m typing like a mad woman because I have to share these. I can’t wait longer!
Ohhh..kayyyy. So how do I put this. You know those Cinnamon Cheesecake Swirled Pumpkin Blondies with Chocolate Chips I made a coupl’a weeks ago? Ummm… Well, I wanted to make them again. But me being, well, me…can’t make the same thing twice. I’m forever altering recipes and changing things around. I don’t know why. It’s like a foodie disorder. And this one? Yeap. I twerked it.
So basically, I wanted them, but I wanted to try them with white chocolate chips…there’s something about white chocolate and cheesecake and pumpkin and honey just meshing and fusing and marrying each other to create the most harmonious loving relationship besides chocolate and peanut butter.
I wanted cake-ier — spongier. Still fudgy, but fluffy at the same time. Does that even make sense? I would’t know. It’s either share now, or suffer an insomniac crazed night full of adrenalin sporadic rushes because I needs’ta share this now type of feeling.
And I think it’s safe to say I did it. Whatever ideas I had swimming around my head before plunging into this experiment totally worked. The blondies were so freaking good, don’t get me wrong, but these cake slices just warmed the shackles of my heart.
These are a definite must-try-and-bake-before-fall-is-over-and-there’s-no-more-pumpkin.
Because the sponginess and the fudginess combination rocked our socks…I’m pretty sure it’ll rock yours right off. These didn’t last long at all. Nope. It was breakfast/lunch — or brunch-time even — when these warm slices of pimped pumpkin paradise came out of the oven (try saying that 10 times. I dare you).
These with a steaming hot cup of Nutella Hot Chocolate, and the smile was planted on our faces for the following few days…that followed.
And now, before I share this recipe and slide into my awaiting bed, I wanted to thank ya’ll for even reading these ravings of a totally sweet-toothed mad woman. You guys make my day.
Ingredients
Cake Slice
- 1 large egg
- ½ cup light brown sugar , packed
- 1/3 cup natural sweetener/or sugar of choice
- 1 cup pure pumpkin puree , canned or homemade (not pumpkin pie filling)
- 1/4 cup oil (cooking oil or melted coconut oil)
- 1 tablespoon honey
- ½ tablespoon vanilla extract
- 1 1/2 cups plain flour (I used light spelt flour, but plain or all purpose flour(s) are fine)
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon
- Pinch of salt
- ¼ cup white chocolate chips
Cheesecake
- 1 x 250g | 8.8oz packet low fat/fat free cream cheese , at room temp
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 4 tablespoons natural sweetener/sugar of choice
Instructions
- Preheat oven to 180c | 350F. Grease a 9x11-inch baking pan with cooking spray; line with baking/parchment paper (to remove cake slices easier) and set aside.
- In a large bowl, whisk the egg, brown sugar, sweetener/sugar, pumpkin, oil, honey and vanilla until smooth and creamy.
- Add the flour, baking powder, cinnamon and salt, and stir until just combined (don't over-beat.)
- Fold through chocolate chips, set aside and make the cheesecake layer
Cheesecake
- Combine cream cheese, flour, cinnamon and sweetener/sugar in a medium sized bowl, and beat until smooth.
Assemble:
- Pour the cake batter into prepared pan and evenly smooth the top lightly with a spatula.
- Pour the cheesecake mixture over the top, and using the back of a knife, swirl small amounts of the blondie batter gently into the cheesecake mix until a marble effect is created on the top (not too much because you still want both layers).
- Bake for about 38 - 45 minutes (depending on your oven), or until done. A toothpick inserted in the center should come out mostly clean/slightly dirty, with a few moist crumbs BUT no batter. Allow cake to cool in pan for at least 30 minutes before slicing and serving.
Notes
Nutrition
darryl says
I just came across this recipe. NOT being certain, but I see in the recipe, it states a 9″ x 11″ pan, most all recipes here in the states use a standard baking dish that is 9″ x 13″. Not sure if this can be used or not, for fear that the cake will have much less height. By any chance, was this an error? I’ve searched and really can’t even find a 9″ x 11″ baking dish 🙁 really would love to make these, but will need to pass if not confirmed, so THANK YOU. And P.S. I LOVE your recipes and ease to make and very delicious, so keep it up! 🙂
Julia says
Absolutely lovely pumpkin bars but with only 1 tsp of baking poweder. If to use 1 table spoon as recipe says you get very soapy and impossible to eat cakes. That’s why it is probably not so many comments here. But this is definitely the recipe deserving to shine.
huntfortheverybest says
i love pumpkin! these look great.
Karina says
They are amazing! Thank you for stopping by!
CakePants says
These look so decadent!! Too many choices for Thanksgiving desserts this year…(but that’s certainly a good problem to have!)
Karina says
Hey thank you! I love your name btw! X
Thalia @ butter and brioche says
Love anything cheesecake related so I definitely would love these pumpkin slices. They look so delicious and are perfect to make for the Christmas period!
Karina says
Yep. Absolutely i agree 10000%