• Prep Time: 25 minutes
  • Cooking Time: 45 minutes
  • Serves: 16

Cinnamon Cheesecake Swirl Pumpkin Bars

  • Recipe Submitted by on

 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


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

Combine cream cheese, flour, cinnamon and sweetener/sugar in a medium sized bowl, and beat until smooth.

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.

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