Half the Sugar Baker

These pumpkin cheesecake blondie bars combine the best of THREE worlds- pumpkin spice, blondies, and cheesecake! The cheesecake layer is super creamy and the blondie part is full of pumpkin flavor! I like to add some chopped pecans to add even more texture. These are great for parties or serving a crowd and they will be gone in no time!

Tips:
- Make sure that your cream cheese is at room temperature before you start beating it because it’s so much easier! Also, try to use cream cheese that comes in a block, not the scoopable type that comes in tubs because it is too soft.
- I recommend adding some pecans to these bars but you could also try adding chocolate chips!
- I know it’s hard to wait but these bars are so much easier to cut once they have cooled to room temperature or chilled in the fridge, especially since the cheesecake layer sets as it cools!

If you liked these pumpkin cheesecake blondie bars, you might also like…
- Healthy pumpkin streusel muffins
- Healthier pumpkin bread
- Pumpkin pie cinnamon rolls
- Healthier pumpkin cookies
- Healthier blondies
Pumpkin Cheesecake Blondie Bars
The best of three worlds – pumpkin spice, blondies, and cheesecake!
Servings: 24 bars
Ingredients
For the cheesecake layer:
- 16 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
For the pumpkin blondie layer:
- 2 cups all purpose flour
- 2 teaspoons cornstarch optional
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves optional
- 1/2 cup unsalted butter melted
- 1 1/4 cup brown sugar
- 2 eggs
- 1 can (15 oz) pumpkin puree
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans optional
Instructions
- Preheat oven to 350ºF. Line a 9×13 baking dish with parchment paper and allow some overhang on the sides.
Make the cheesecake layer:
- In a large bowl, beat together the cream cheese and granulated sugar until smooth. Then add the two eggs and vanilla extract and beat until combined. Set aside. There is no need to wash the beater yet because you will use it to make the blondie layer.
Make the pumpkin blondie layer:
- In a medium bowl, whisk together the flour, cornstarch, salt, baking soda, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
- In a large bowl, beat together the melted butter and brown sugar until well combined. Then add the two eggs and beat until well combined. Add the pumpkin puree and vanilla extract and beat again until well incorporated.
- Add the flour mixture to the wet mixture and stir together until combined. Then stir in the chopped pecans, if using.
- Pour half of the blondie batter into the prepared pan. Then scoop on all of the cheesecake mixture in an even layer, spreading it with a spatula if necessary. Then pour the rest of the blondie batter over the cheesecake layer as evenly as possible.
- Bake for 40-50 minutes or until the top is set and an inserted toothpick comes out with only a few crumbs. Once done baking, let the bars cool in the pan for 10 minutes before using the parchment overhang to lift onto a wire rack. Let cool to room temperature or chill in the fridge before slicing and serving. Enjoy!
Notes
Make sure that your cream cheese is at room temperature because it is so much easier to beat.
Instead of pecans, you could add other nuts or chocolate chips!
[…] Pumpkin Cheesecake Bars […]
fantastic recipe!