Side Pannel
Cinnamon Cheesecake Swirl Pumpkin Bars
Cinnamon Cheesecake Swirl Pumpkin Bars
- Recipe Submitted by maryjosh on 06/06/2017
Ingredients List
- Cake Slice
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup natural sweetener/or sugar of choice
- 1 cup pure pumpkin puree, canned or homemade (not pumpkin pie filling)
- ¼ cup oil (cooking oil or melted coconut oil)
- 1 tablespoon honey
- ½ tablespoon vanilla extract
- 1½ 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
- 1x 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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
