betty's pumpkin bars with cheesecake topping

Name: Betty's Pumpkin Bars with Cheesecake Topping
Prep time: 20 min
Cook time: 45 min
Yield: 25
Cuisine: American
Ingredients: ## SPICED PUMPKIN BASE; 2 cup(s) solid packed pumpkin; 2 cup(s) brown sugar; 2/3 cup(s) vegetable oil; 2 eggs; 2 1/2 cup(s) all purpose flour; 2 - 3 teaspoon(s) pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, and 1/2 tsp ground cloves); 1 teaspoon(s) baking soda; 2 teaspoon(s) baking powder; ## CHEESECAKE; 16 ounce(s) cream cheese, softened; 3/4 cup(s) sugar; 2 eggs; 3 tablespoon(s) all purpose flour; ## PECAN TOPPING; 1 cup(s) chopped pecans; 2 tablespoon(s) sugar; 1 teaspoon(s) cinnamon

4 Pinches 1 Photo

Betty Bramanis

Sydney

Updated on Jul 16, 2024

A spiced pumpkin base with a creamy cheesecake topping and crunchy cinnamon pecans to finish it off. Perfect for brunch, afternoon tea or as a dessert. These can be made the day prior or even 2 days ahead of time. Great for if you want to plan ahead and entertain rather than be stuck in the kitchen. Store in the fridge in the tin and cut just before serving so it remains fresh. Despite having a long list of ingredients, this is actually pretty simple to make and looks impressive when served.

Rate

What's better than pumpkin bars? When they're topped with cheesecake and sweet crunchy pecans.

prep time 20 Min

cook time 45 Min

method Bake

yield 25 serving(s)

Ingredients

SPICED PUMPKIN BASE
2 cups solid packed pumpkin
2 cups brown sugar
2/3 cup vegetable oil
2 eggs
2 1/2 cups all purpose flour
2 - 3 teaspoons pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, and 1/2 tsp ground cloves)
1 teaspoon baking soda
2 teaspoons baking powder
CHEESECAKE
16 ounces cream cheese, softened
3/4 cup sugar
2 eggs
3 tablespoons all purpose flour
PECAN TOPPING
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon cinnamon

How To Make betty's pumpkin bars with cheesecake topping

Step 1

Pre-heat the oven to 375 degrees F. Grease a large baking tin well and line it. (I use a 13x18-inch pan.)

Step 2

To make the pumpkin base, mix the pumpkin, brown sugar, oil and eggs in a large bowl. Beat until smooth. Add the flour, spice mix, baking soda and baking powder and beat until just combined. Pour into the tray and smooth out so it's even.
Step 3

Make the cheesecake by using the same bowl (don't bother washing it up). Beat all the ingredients together so it's smooth and without lumps. Pour over the base. Smooth all over and use a toothpick to swirl if you so wish (or if like me, you actually remember).
Step 4

In small bowl, mix the topping ingredients and use dry clean fingers to sprinkle evenly over the top.
Step 5

Bake for 45 - 50 minutes OR until the base is cooked when tested with a toothpick. The cheesecake layer should resemble firm jelly when the tray is given a good shake.
Step 6

Leave to cool completely. Cut and serve. If making ahead of time, leave in the fridge and cut just prior to serving - this keeps it fresh and prevents drying out.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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