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betty's pumpkin bars with cheesecake topping

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A spiced pumpkin base with a creamy cheesecake topping and crunchy cinnamon pecans to finish it off. Perfect for brunch, afternoon tea or as a dessert. These can be made the day prior or even 2 days ahead of time. Great for if you want to plan ahead and entertain rather than be stuck in the kitchen. Store in the fridge in the tin and cut just before serving so it remains fresh. Despite having a long list of ingredients, this is actually pretty simple to make and looks impressive when served.

yield 25 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For betty's pumpkin bars with cheesecake topping

  • SPICED PUMPKIN BASE
  • 2 c
    solid packed pumpkin
  • 2 c
    brown sugar
  • 2/3 c
    vegetable oil
  • 2
    eggs
  • 2 1/2 c
    all purpose flour
  • 2 - 3 tsp
    pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, and 1/2 tsp ground cloves)
  • 1 tsp
    baking soda
  • 2 tsp
    baking powder
  • CHEESECAKE
  • 16 oz
    cream cheese, softened
  • 3/4 c
    sugar
  • 2
    eggs
  • 3 Tbsp
    all purpose flour
  • PECAN TOPPING
  • 1 c
    chopped pecans
  • 2 Tbsp
    sugar
  • 1 tsp
    cinnamon

How To Make betty's pumpkin bars with cheesecake topping

  • 1
    Pre-heat the oven to 375 degrees F. Grease a large baking tin well and line it. (I use a 13x18-inch pan.)
  • 2
    To make the pumpkin base, mix the pumpkin, brown sugar, oil and eggs in a large bowl. Beat until smooth. Add the flour, spice mix, baking soda and baking powder and beat until just combined. Pour into the tray and smooth out so it's even.
  • 3
    Make the cheesecake by using the same bowl (don't bother washing it up). Beat all the ingredients together so it's smooth and without lumps. Pour over the base. Smooth all over and use a toothpick to swirl if you so wish (or if like me, you actually remember).
  • 4
    In small bowl, mix the topping ingredients and use dry clean fingers to sprinkle evenly over the top.
  • 5
    Bake for 45 - 50 minutes OR until the base is cooked when tested with a toothpick. The cheesecake layer should resemble firm jelly when the tray is given a good shake.
  • 6
    Leave to cool completely. Cut and serve. If making ahead of time, leave in the fridge and cut just prior to serving - this keeps it fresh and prevents drying out.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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