As a little Amish girl, one of my favorite things about fall was these pumpkin cheesecake bars that my mom would bake for us. Fall has never been my favorite season because it means the long winters are coming and we will be trapped indoors once again. But, pumpkin treats like these soft pumpkin cheesecake bars help to make the season more bearable. Some more of our highly rated favorite pumpkin treats that you may also enjoy are Amish pumpkin whoopie pies, Amish pumpkin custard pies, Amish pumpkin cookies with caramel frosting and Amish pumpkin cheesecake muffins.
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Amish Pumpkin Cheesecake Bars with Nut Topping
Ingredients
Pumpkin Base:
- 2 cups granulated sugar
- 2 cups all purpose flour leveled
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 large eggs
- 1 cup canned pumpkin
- 1 cup vegetable or canola oil
Cheesecake Filling:
- 16 oz. softened cream cheese
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
Nut Topping:
- 2 cups crushed walnuts or pecans
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 3/4 cup Angel flake coconut
Instructions
Preheat oven to 350:
- Using a handheld mixer, mix softened cream cheese, sugar and vanilla extract until smooth and lump free. Set aside for now.
- Whisk sugar, flour, cinnamon, baking soda and baking powder together, then add the wet ingredients and mix just until combined.
- Spread the pumpkin batter into a greased 10 by 15-inch jelly roll pan or two 9 by 13-inch pans, then dollop the cheesecake filling over top. Swirl the cheesecake filling into the pumpkin batter using a skewer or knife, ensuring the cheesecake is as evenly distributed over the pumpkin batter as possible. Combine the nut topping and sprinkle over the pumpkin cheesecake bars.
- Bake in the preheated oven for 20-30 minutes until the bars are set in the center and a toothpick inserted in the center comes out clean. Allow to cool before cutting, then serve and enjoy!
Notes
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Ingredients needed for these pumpkin cheesecake bars: vanilla extract, crushed pecans (or walnuts), all purpose flour, baking soda, baking powder, flaked coconut, eggs, oil, sugar, cream cheese and pumpkin puree.
Can I use other nuts in the nut topping?
Yes, you can use other nuts such as slivered almonds or hazelnuts. You can also omit the nuts for allergies or personal preference if needed.
Cheesecake Filling: Using a handheld mixer, mix softened cream cheese, sugar and vanilla extract until smooth and lump free. Set aside for now.
Pumpkin batter for the base: Combine the dry ingredients (including sugar) first, then add the wet ingredients (eggs, oil, pumpkin puree) and mix just until combined.
Why combine the dry and wet ingredients separately?
Combining the dry ingredients first helps to ensure that the baking soda and baking powder is more evenly distributed throughout the batter before it comes in contact with the wet ingredients. This also gives the cake a more even rise when baking and prevents the cake from being tough or bitter from clumps of baking soda.
Assembly: Spread the pumpkin batter into a greased 13 by 9-inch baking dish, then dollop the cheesecake filling over top. Swirl the cheesecake filling into the pumpkin batter using a skewer or knife, ensuring the cheesecake is as evenly distributed over the pumpkin batter as possible. Combine the nut topping and sprinkle over the pumpkin cheesecake bars. (for photos I did half a batch split between a 9 by 9-inch pan and a smaller square baking dish).
Baking: Bake in the preheated oven for 20-30 minutes until the bars are set in the center and a toothpick inserted in the center comes out clean.
Finally; Allow the bars to cool for several hours before cutting. This helps the bars and cheesecake to set a bit before they are disturbed. Of course, you can always just dig in with a spoon and a dollop ice cream while they are still warm. Either way is delish!
Storage tips:
Keep these bars refrigerated if you plan to store them for longer than 24 hours before serving. You can also freeze them in airtight containers or zip-lock bags for up to several months.
Thank you for stopping by and I hope you have a great day! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight.
