cheesecake filled pumpkin bread bars
Obtained online. http://dinnerthendessert.com/cheesecake-filled-pumpkin-bread-bars/
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cook time
50 Min
method
Bake
Ingredients For cheesecake filled pumpkin bread bars
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2 pkgcream cheese
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1egg
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1/2 csugar
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4 ozfresh pureed pumpkin (canned works great too)
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2 tspvanilla
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1egg
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1/4 cvegetable oil
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3 Tbspwater
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3/4 cwhite sugar
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1 call-purpose flour
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1/2 tspbaking soda
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1/4 tspsalt
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1/4 tspground cinnamon
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1/4q tspground nutmeg
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1pinch ground cloves
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1pinch ground ginger
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2 cpowdered sugar
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2 cmilk (you may need an extra one or two depending on how packed your powdered sugar is)
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2 tspvanilla
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1 cchopped pecans
How To Make cheesecake filled pumpkin bread bars
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1Preheat 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.
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2Top 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.
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3While 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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