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cheesecake filled pumpkin bread bars

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://dinnerthendessert.com/cheesecake-filled-pumpkin-bread-bars/

cook time 50 Min
method Bake

Ingredients For cheesecake filled pumpkin bread bars

  • 2 pkg
    cream cheese
  • 1
    egg
  • 1/2 c
    sugar
  • 4 oz
    fresh pureed pumpkin (canned works great too)
  • 2 tsp
    vanilla
  • 1
    egg
  • 1/4 c
    vegetable oil
  • 3 Tbsp
    water
  • 3/4 c
    white sugar
  • 1 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/4 tsp
    ground cinnamon
  • 1/4q tsp
    ground nutmeg
  • 1
    pinch ground cloves
  • 1
    pinch ground ginger
  • 2 c
    powdered sugar
  • 2 c
    milk (you may need an extra one or two depending on how packed your powdered sugar is)
  • 2 tsp
    vanilla
  • 1 c
    chopped pecans

How To Make cheesecake filled pumpkin bread bars

  • 1
    Preheat oven to 350 degrees. 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.
  • 2
    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.
  • 3
    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.
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