Cinnamon Cheesecake Swirl Pumpkin Bars
A delicious combo of sweet cinnamon cheesecake swirled into fudgy pumpkin blondies with white choc chip to make it extra decadent!
Foto: Cafe DelitesIngredients
- 1 large egg
- ½ cup light brown sugar (packed)
- 1/3 cup natural sweetener/or sugar of choice
- 1 cup pure pumpkin puree (canned or homemade (not pumpkin pie filling))
- 1/4 cup cooking oil (or melted coconut oil)
- 1 tablespoon honey
- ½ tablespoon vanilla extract
- 1 1/2 cups plain flour (I used light spelt flour, but plain or all purpose flour)
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon
- 1 pinch salt
- ¼ cup white chocolate chips
- 8.8 oz packet low fat/fat free cream cheese (at room temp)
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 4 tablespoons natural sweetener/sugar of choice
Steps
Preheat oven to 180℃ | 350℉. Grease a 8 x 8 inch pan with cooking spray; line with baking/parchment paper (to remove Blondies 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 layer
Combine 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.
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