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Creamy Pumpkin Cheesecake Cinnamon Roll Bars

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These Creamy Pumpkin Cheesecake Cinnamon Roll Bars combine a soft cinnamon roll base, a tangy cheesecake layer, and a swirl of creamy pumpkin filling, all topped with a cream cheese glaze. They’re the perfect fall dessert for gatherings or cozy nights in.

Ingredients

  • All-purpose flour, 2 ½ cups (315g)
  • Granulated sugar, ¼ cup (50g)
  • Baking powder, 2 teaspoons
  • Salt, ½ teaspoon
  • Unsalted butter, cold, ½ cup (113g, 1 stick), cut into small cubes
  • Milk, ⅔ cup (160ml)
  • Unsalted butter, melted, ¼ cup (56g, ½ stick)
  • Brown sugar, packed, ½ cup (100g)
  • Ground cinnamon, 2 tablespoons
  • Ground nutmeg, ¼ teaspoon
  • Cream cheese, full-fat, 8 oz (226g, 1 block), softened
  • Cottage cheese, small-curd, ½ cup (120g)
  • Pumpkin puree, 1 cup (240g)
  • Granulated sugar, ½ cup (100g)
  • Large egg, 1, room temperature
  • Vanilla extract, 1 teaspoon
  • Pumpkin pie spice, 1 ½ teaspoons
  • Salt, a pinch
  • Cream cheese, softened, 2 oz (56g, ¼ block)
  • Powdered sugar, 1 cup (120g)
  • Milk, 2-3 tablespoons (30-45ml)
  • Vanilla extract, ½ teaspoon

Instructions

  1. Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold cubed butter using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces.
  3. Pour in milk and stir with a fork until dough comes together (shaggy and slightly sticky). Turn onto a lightly floured surface, knead 3-4 times, and pat into a rectangle the size of the pan.
  4. Press dough evenly into the prepared pan using fingers or a measuring cup.
  5. In a small bowl, mix melted butter, brown sugar, cinnamon, and nutmeg into a thick paste. Drop spoonfuls over dough and spread evenly, leaving a ½-inch border.
  6. In a medium bowl, beat softened cream cheese until smooth. Add cottage cheese and beat until combined. Add pumpkin puree, sugar, egg, vanilla, pumpkin pie spice, and salt. Beat on medium until silky and fully incorporated.
  7. Pour pumpkin cheesecake filling over the cinnamon swirl layer and spread gently without stirring into the cinnamon layer.
  8. Bake at 375°F (190°C) for 28-32 minutes, until edges are set and center is slightly jiggly. Tent with foil if top browns too quickly.
  9. Cool in pan on a wire rack for 30 minutes at room temperature, then refrigerate for at least 2 hours until fully chilled and set.
  10. For the glaze: Beat softened cream cheese until smooth. Add powdered sugar and beat until combined. Add milk one tablespoon at a time until pourable. Stir in vanilla.
  11. Lift chilled bars out of pan using parchment overhang. Drizzle glaze in a zigzag pattern. Cut into 12 bars, wiping knife clean between slices.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the dough. Chill bars completely before cutting for clean slices. For best results, make a day ahead and glaze before serving. Toast cinnamon in a dry pan for 30 seconds to deepen flavor.

Nutrition

Keywords: pumpkin cheesecake bars, cinnamon roll bars, fall dessert, pumpkin dessert, cream cheese glaze, easy recipe

Find it online: https://ariaappetite.com/creamy-pumpkin-cheesecake-cinnamon-roll-bars-easy-recipe/