Cinnamon Cheesecake Swirl Pumpkin Bars
Try this Cinnamon Cheesecake Swirl Pumpkin Bars recipe, or contribute your own.
Try this Cinnamon Cheesecake Swirl Pumpkin Bars recipe, or contribute your own.
- 1 large egg
- 1 teaspoon ground cinnamon
- pinch of salt
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons flour
- 1 tablespoon baking powder
- 1 tablespoon honey
- 4 tablespoons natural sweetener/sugar of choice
- 1/2 up light brown sugar packed
- 1/3 up natural sweetener/or sugar of choice
- 1 cup pure pumpkin puree canned or homemade (not pumpkin pie filling)
- 1/4 cup oil (cooking oil or melted coconut oil)
- 1/2 ablespoon vanilla extract
- 1 1/2 cups plain flour (i used light spelt flour but plain or all purpose flour(s) are fine)
- 1/4 up white chocolate chips
- 1 x 250g | 8.8oz packet low fat/fat free cream cheese at room temp
- Carbohydrate 7.25545937424352 g
- Cholesterol 13.83125 mg
- Fat 0.47235 g
- Fiber 1.61766799475793 g
- Protein 1.10210195312585 g
- Saturated Fat 0.1931265625 g
- Serving Size 1 1 slice (38g)
- Sodium 65.3097343750114 mg
- Sugar 5.63779137948559 g
- Trans Fat 0.0684321874999999 g
- Calories 36 calories
Step-by-step
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 layerCombine 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.
