Healthy pumpkin cheesecake bars are a chewy pumpkin bar topped with a layer of smooth cheesecake. Refined sugar free, these pumpkin bars are a delicious holiday dessert.
Thanksgiving is almost here, and I’m sure you’ve already started to plan how you’re going to celebrate this year.
Things are still so different, and we’re planning on doing just a small immediate family gathering to celebrate.
No matter the family occasion, everyone knows they can count on me for dessert.
This year isn’t any different!
Enter these healthy pumpkin cheesecake bars. I just love how dense and chewy the bars are. Then top them with a cheesecake layer that just sends them over the top.
I’ll be honest, the cheesecake looks a lot like frosting, so it’s best to preface to everyone that it’s cheesecake. This totally threw Burken off when he taste tested these healthy bars before I got the chance to tell him what they were.
Either way, your guests and family will truly enjoy these healthy pumpkin bars.
How to make healthy pumpkin cheesecake bars
Making the pumpkin bars
This whole recipe is really easy to pull together. I love that the pumpkin base is made with healthy ingredients that also make for super delicious flavors.
White whole wheat flour is combined with some of the best fall spices to really up the pumpkin flavor.
Then applesauce, pumpkin puree and molasses round out the wet ingredients of the bars.
I love using molasses for natural sweetness. It really adds a level of richness to these healthy pumpkin cheesecake bars.
Making the cheesecake filling
I absolutely love this cheesecake filling because it is so simple to make!
The key to making really smooth cheesecake filling is to make sure that the cream cheese is very soft.
Not melted, but really soft. This will ensure no lumps in your cheesecake top. Because honestly, who wants a lumpy cheesecake top? Not me!
Creating the smoothest cheesecake top, it’s also important to use a hand mixer. It’s not to say you can’t make cheesecake without it, I just have never been able to whisk enough to make my own super smooth cheesecake without one.
I like to think I’m pretty strong, but dang, your arm and hand would hurt after trying to whip together this cheesecake top after awhile. So stick with the hand mixer, and thank me later.
Baking and slicing healthy pumpkin cheesecake bars
Since this cheesecake contains egg, we’ll have to bake it. Thankfully the bars and cheesecake bake at the same time, so it makes the process that much easier.
Lately I am all about easy. Kennedy is just all over the place now that it’s hard to get anything done unless she’s napping. Gone are the days we could just plop her in her boppy and be able to get things done.
So the ease of this dessert was a favorite of mine for that reason.
Waiting for the bars to cool completely is a key to making sure that the cheesecake top slices nicely and you end up with crisp, even lines.
I love the chewy texture of these bars with that cheesecake “frosting” layer. This is a healthy pumpkin dessert you can enjoy at Thanksgiving, or really any time you’re craving a little pumpkin in your life!
Looking for more pumpkin desserts? Check these out:
Pumpkin oatmeal cookies with cream cheese frosting
- 2 ½ cups white whole wheat flour
- 2 tsp. cinnamon
- 1 tsp. allspice
- ½ tsp. ground cloves
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup unsweetened applesauce
- ¼ cup mild molasses
- ½ cup pure maple syrup
- 1 {15 oz} can pumpkin puree
- 1 tsp. vanilla
- 2 eggs
- 8 oz cream cheese softened
- ⅓ cup pure maple syrup
- 1 egg
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Preheat oven to 350°F and spray a 9” x 13” pan with baking spray.
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In a large bowl, whisk together the flour, cinnamon, allspice, cloves, baking powder, baking soda and salt.
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In a medium-sized bowl, add the applesauce, molasses, pure maple syrup, pumpkin puree, vanilla and egg. Stir to combine.
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Pour the wet ingredients into the dry ingredients and stir until combined.
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Pour the batter into the prepared pan and smooth into an even layer.
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In a medium-sized bowl, cream the cream cheese until smooth. Add the pure maple syrup and egg and mix until smooth.
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Pour the cheesecake mixture over the top of the pumpkin batter and smooth into an even layer.
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Bake for 33-35 minutes, or until top is golden brown. Move to a wire rack to cool.
Note: bars can be stored in an airtight container for about a week on the counter, or in a freezer safe container in the freezer for a month.
Note: to thaw frozen bars, leave on the counter the night before eating, or microwave for about 1 – 1 1/2 minutes until thawed and warm.
