These Pumpkin Blondie Cheesecake Bars are a delightful mix of soft blondies and creamy cheesecake, all flavored with yummy pumpkin spice. It’s like having two desserts in one!
Perfect for fall, these bars are great for sharing with friends or enjoying solo—no judgment here! I like to warm mine up a bit before biting in; it makes the flavors even better!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor. If you’re dairy-free, coconut oil or a plant-based butter works just as well!
Brown Sugar: It adds moisture and a deep flavor. You can replace it with coconut sugar or white sugar, but your blondies may be a bit less chewy.
Canned Pumpkin Puree: Using canned pumpkin is super easy and convenient. If you have fresh pumpkin, you can roast and puree it, but be sure to drain excess moisture first!
Cream Cheese: This gives the cheesecake its creamy texture. You could use Greek yogurt or tofu for a lighter version, though the taste will vary.
Pumpkin Pie Spice: A blend that’s perfect for fall! If you don’t have it, mix cinnamon, nutmeg, and ginger for a similar flavor.
How Do I Get the Perfect Layered Look?
Building the layers right is important for the visual and taste experience. Start by spreading the blondie batter evenly in the pan. You don’t want it too thick, so keep it around 1/2 inch.
- When pouring the cheesecake layer, gently scoop it over the blondie base. You can use a spatula to spread it out evenly without mixing the two layers.
- Let them bake together for just the right time. Pay attention to how they look—aim for a slightly set cheesecake layer that jiggles just a bit in the center.
Cooling is just as crucial; a long chill in the fridge helps layers firm up and makes cutting them easier. Use a sharp knife for clean cuts as you serve them!
How to Make Pumpkin Blondie Cheesecake Bars
Ingredients You’ll Need:
For the Blondie Base:
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
For the Pumpkin Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
For the Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This delicious dessert will take about 15 minutes to prepare and about 40-45 minutes to bake. After that, you’ll need to let it cool and chill in the fridge for at least 3 hours. So, in total, you’re looking at around 4-5 hours including cooling and chilling time!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Take an 8×8-inch baking pan and line it with parchment paper, letting the edges hang over. This will help you lift the bars out later.
2. Make the Blondie Base:
In a medium bowl, whisk together the melted butter and brown sugar until mixed well. Then, add the egg and vanilla extract. Keep whisking until everything is nice and smooth.
3. Combine Dry Ingredients:
In a separate bowl, mix together the all-purpose flour, baking powder, salt, and pumpkin pie spice. Gradually add the dry mix to the wet ingredients and stir just until combined. Do not overmix!
4. Spread the Blondie Batter:
Carefully spread the blondie batter evenly into the lined baking pan. Make sure it’s level across the bottom for even baking.
5. Create the Pumpkin Cheesecake Layer:
In a large bowl, beat the softened cream cheese until it’s creamy and smooth. Then, add the pumpkin puree, granulated sugar, egg, vanilla extract, and pumpkin pie spice. Mix until everything is well combined and smooth.
6. Assemble and Spread:
Pour the pumpkin cheesecake mixture over the blondie base, spreading it evenly. This will be the top layer of your delicious bars!
7. Bake to Perfection:
Pop the pan into your preheated oven and bake for about 40-45 minutes. You’ll know it’s done when the cheesecake layer is set and golden around the edges. A toothpick inserted near the center should come out mostly clean with just a few moist crumbs.
8. Cool and Chill:
After baking, take the pan out and let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 3 hours or overnight to let them firm up.
9. Cut and Serve:
When you’re ready to serve, lift the bars out of the pan using the parchment overhang and place them on a cutting board. Cut into squares.
10. Add the Finishing Touches:
Topped with a generous dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice, these bars are ready to be enjoyed!
Enjoy your delicious, layered Pumpkin Blondie Cheesecake Bars as a sweet treat this fall!
Can I Use a Different Baking Pan Size for This Recipe?
Yes, you can! If you use a larger pan, the bars will be thinner and may cook faster, so keep an eye on them while baking. Conversely, using a smaller pan will make thicker bars, which may require a bit more baking time.
Can I Make These Bars Ahead of Time?
Absolutely! You can make these bars a day or two in advance. Just keep them tightly covered in the refrigerator until you’re ready to serve. They actually taste even better after a day as the flavors meld!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze them! Just wrap each square tightly in plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge overnight before enjoying.
Can I Substitute the Cream Cheese?
If you’re looking for a lighter option, you can use Greek yogurt or ricotta cheese as a substitute for cream cheese. However, the flavor and texture will be slightly different. For a vegan option, try using a dairy-free cream cheese alternative!