These cake bars are so easy to make and perfect for a fall dessert! Serve them with a cup of coffee, and you’ll be in pumpkin cheesecake heaven. I was first introduced to this cake by my friend Stacie, she calls it a pumpkin Danish bake as it features pumpkin and danish pastry. After the first bite, I knew I had to ask her for the recipe and share it with you all on the blog. It’s a recipe that you’d want to print out or pin to your favorite Pinterest board. This incredible dessert is a combination of creamy cheesecake and a crumbly cake, the best of two worlds! It’s quite similar to a cheesecake, but not as dense as a traditional pumpkin cheesecake or pumpkin cheesecake bars. It’s soft, light, and literally melts in your mouth. Looking for more delicious pumpkin desserts? Try my Pumpkin Muffins, Pumpkin Roll Cake, or this delicious Pumpkin Bundt Cake next!
Why You’ll Love This Recipe
The Ingredients
Here’s what you need to make this easy pumpkin cake: Complete list of ingredients and amounts can be found in the recipe card below.
Danish Pastry: We’re using one can of refrigerated Crescent roll dough. Pumpkin Puree: You only need a fourth cup of canned or fresh pumpkin puree (not pumpkin pie filling!). The flavor of the pumpkin is not overpowering in this dessert. Cream Cheese: Two blocks of cream cheese that are softened to room temperature are what you need. Eggs: Just like the cream cheese, let two large eggs come to room temperature before whipping up your batter. This helps keep the batter from seizing. You will also need an egg white here. Brown Sugar: Light brown sugar is what you need here, lightly pack it in a measuring cup before adding it to the batter. If you’re not sure how. check out my quick guide on how correctly measure ingredients for baking. For the Icing: You will need powdered sugar, milk, pumpkin pie spice, and pecan halves to make the icing.
How To Make Pumpkin Cream Cheese Cake
Recipe Tips
Use Room Temperature Ingredients. Always make sure that the eggs, milk, and cream cheese are at room temperature before you start. You also want to take the refrigerated pastry out of the fridge about 30 minutes prior to starting. I prefer Philadelphia cream cheese for the best flavor and texture. If you can’t find this brand, use any brand that is full fat. To make sure that the cake does not stick in the pan, I grease it with oil and lightly flour it. Too much flour will ruin the look of the cake, so tap out any excess before filling it with batter.
Storing Tips
If you have leftover cake, store it in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this cake as the textures seems to change once it’s frozen and thawed. Enjoy making these pumpkin cream cheese bars and serving them to your friends and family this season. Make sure to pin this recipe so everyone can enjoy it! © Little Sunny Kitchen
