I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Dessert / Nutella Swirled Pumpkin Cheesecake Bars

September 17, 2013 By Kaitlin 5 Comments

Nutella Swirled Pumpkin Cheesecake Bars

It’s time for my monthly Walkers Shortbread Blogger Ambassador program post, and I think they tailored this one just for me! This month’s theme is “Fruit Desserts for Fall,” where we were asked to use in-season fall autumn fruits including apples, pears, cranberries, figs, pomegranates, or pumpkins. Clearly, there was no question which one I was choosing.

Nutella-Swirled Pumpkin Cheesecake Bars

Walkers Shortbread also has an exclusive promotion for I Can Cook That readers. Now through Monday, September 23, you can receive 25% off your total purchase, excluding sales items when you use the promo code ICCTFRUIT. So you can experiment with your very own fall treats! (Another favorite of mine that uses Walkers Shortbread is this Gingerbread Chocolate Pumpkin Trifle)

Nutella-Swirled Pumpkin Cheesecake Bars

Because it is September and it hasn’t completely cooled off just yet, I thought I’d go for a chilled dessert. I have wanted to make Pumpkin Cheesecake for a while now and this seemed like the perfect opportunity. But to make it a little more special, I decided to swirl in some Nutella.

Nutella-Swirled Pumpkin Cheesecake Bars

The crust is a mixture of Walkers Shortbread Highlanders and Stem Ginger Shortbread Cookies to give it a bit more flavor. I adapted this recipe from a recipe for Pumpkin Cream Cheese Bars on Taste of Home.

Nutella-Swirled Pumpkin Cheesecake BarsNutella-Swirled Pumpkin Cheesecake Bars

Ingredients:

  • 1 7 oz box Walkers Shortbread Highlanders (9 cookies)
  • 5 Walkers Stem Ginger Shortbread Cookies (~1/2 box)
  • 1 cup sugar, divided
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 2 8 oz packages reduced-fat cream cheese
  • 1 8 oz package regular cream cheese
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon each of ground ginger, nutmeg, cinnamon and cardamom
  • 1/8 teaspoon allspice
  • 3/4 teaspoon vanilla bean paste (or vanilla extract)
  • 2 eggs
  • 1/4 cup Nutella, warmed

Begin by making the crust. Add the highlanders and ginger shortbreads to a food processor. Pulse until crumbs form. (If you do not have a food processor, you can add the shortbread to a ziplock bag and use a rolling pin to make the crumbs)

IMG_5397

Melt the butter in the microwave or on the stove over low heat.

IMG_5398

Add the crumbs and 1/4 cup sugar in a small bowl.

IMG_5401

Stir in the butter.

IMG_5402

Add the crumb mixture to a 13-in x 9-in baking pan that has been lined with parchment paper. (If you don’t have parchment paper, spray with cooking spray before adding the crumb mixture). Press the mixture down firmly and evenly (I used a measuring cup to do so).

IMG_5403

Refrigerate for at least 15 minutes. Preheat your oven to 325 degrees.

 

Add the cream cheeses and remaining 3/4 cup sugar to a large bowl.

IMG_5404

Beat until smooth.

IMG_5405

Add the pumpkin, flour, spices, and vanilla.

IMG_5407

Beat on low until combined.

IMG_5408

Add the eggs.

IMG_5409

Beat on low until just combined.

IMG_5410

Pour over crust and smooth.

IMG_5411

Warm the 1/4 cup Nutella in the microwave for 30 seconds. This will help make it a little easier to work with.

 

Add random teaspoon sized drops of Nutella to the top of the cheesecake. Use a knife to swirl.

IMG_5412 IMG_5413

Bake at 325 degrees for 35-45 minutes (I baked mine for 40), or until the center is almost set. Cool on a wire rack for 1 hour.

IMG_5414

Cover with plastic wrap and refrigerate for 8 hours or overnight. Use a knife to loosen the edges of the cheesecake. Lift the parchment paper up and remove the cheesecake.

IMG_5417

Cut the cheesecake into bars (I got 15 bars out of it, but depending on the size you cut them you could probably get up to 20).

Nutella-Swirled Pumpkin Cheesecake Bars

These turned out even better than my taste buds imagined! Pumpkin and cheesecake work so nicely together.

Nutella-Swirled Pumpkin Cheesecake Bars

The creamy pumpkin cheesecake pairs really well with the hazelnut flavor of the Nutella but isn’t overwhelming.

Nutella-Swirled Pumpkin Cheesecake Bars

The gingerbread shortbread crust adds a nice crunch and the ginger flavor enhances the pumpkin flavor of the cheesecake.

Nutella-Swirled Pumpkin Cheesecake Bars

You can add walnut halves on top of each cheesecake bars if you’d like a little garnish, but this is completely optional.

Nutella-Swirled Pumpkin Cheesecake Bars

Print
Yum
Nutella Swirled Pumpkin Cheesecake Bars

Total Time: 2 hours

Yield: 16 servings

Nutella Swirled Pumpkin Cheesecake Bars

Ingredients

  • 1 7 oz box Walkers Shortbread Highlanders (9 cookies)
  • 5 Walkers Stem Ginger Shortbread Cookies (~1/2 box)
  • 1 cup sugar, divided
  • ¼ cup (4 tablespoons) unsalted butter, melted
  • 2 8 oz packages reduced-fat cream cheese
  • 1 8 oz package regular cream cheese
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons all purpose flour
  • ¼ teaspoon each of ground ginger, nutmeg, cinnamon and cardamom
  • â…› teaspoon allspice
  • ¾ teaspoon vanilla bean paste (or vanilla extract)
  • 2 eggs
  • ¼ cup Nutella, warmed

Instructions

  1. Begin by making the crust. Add the highlanders and ginger shortbreads to a food processor. Pulse until crumbs form. (If you do not have a food processor, you can add the shortbread to a ziplock bag and use a rolling pin to make the crumbs)
  2. Melt the butter in the microwave or on the stove over low heat.
  3. Add the crumbs and ¼ cup sugar in a small bowl. Stir in the butter.
  4. Add the crumb mixture to a 13-in x 9-in baking pan that has been lined with parchment paper. (If you don’t have parchment paper, spray with cooking spray before adding the crumb mixture). Press the mixture down firmly and evenly (I used a measuring cup to do so).
  5. Refrigerate for at least 15 minutes.
  6. Preheat your oven to 325 degrees.
  7. Add the cream cheeses and remaining ¾ cup sugar to a large bowl. Beat until smooth.
  8. Add the pumpkin, flour, spices, and vanilla. Beat on low until combined.
  9. Add the eggs. Beat on low until just combined.
  10. Pour over crust and smooth.
  11. Warm the ¼ cup Nutella in the microwave for 30 seconds. This will help make it a little easier to work with.
  12. Add random teaspoon sized drops of Nutella to the top of the cheesecake. Use a knife to swirl.
  13. Bake at 325 degrees for 35-45 minutes (I baked mine for 40), or until the center is almost set.
  14. Cool on a wire rack for 1 hour.
  15. Cover with plastic wrap and refrigerate for 8 hours or overnight. Use a knife to loosen the edges of the cheesecake. Lift the parchment paper up and remove the cheesecake.
  16. Cut the cheesecake into bars (I got 15 bars out of it, but depending on the size you cut them you could probably get up to 20).
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://icancookthat.org/2013/09/nutella-swirled-pumpkin-cheesecake-bars.html

Related posts:

Chocolate Pumpkin Cake with Cinnamon Cream Cheese Frosting Bourbon Pumpkin Flan Spiced Apple Two Bite Tarts Gingerbread Chocolate Pumpkin Trifle

Filed Under: Dessert, Make Ahead Tagged With: Allspice, Bars, Cardamom, Cheesecake, Cinnamon, Cookies, Cream Cheese, Crust, Dessert, Eggs, Flour, Ginger, Highlanders, I Can Cook That, Make Ahead, Nutella, Nutmeg, Pumpkin, Pumpkin Puree, Recipe, Shortbread, Stem Ginger Shortbread, Sugar, Swirled, Thanksgiving, Vanilla Bean Paste, Vanilla Extract, Walkers

Comments

  1. Emily @ Life on Food says

    September 17, 2013 at 10:08 pm

    Oh yum! This is a great recipe. I love that it chilled but still has the fall flavor of pumpkin. I cannot get enough right now.
    Emily @ Life on Food recently posted..spinach and artichoke mac and cheeseMy Profile

    Reply
  2. Krissie J @ Philly Nerd Girl says

    September 19, 2013 at 2:59 pm

    Holy crepes! I am so making these on Sunday to bring to work! <3
    Krissie J @ Philly Nerd Girl recently posted..Rock’n’Roll Philadelphia 2013My Profile

    Reply

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Homemade Blueberry Ice Cream
Homemade Cheesecake Ice Cream
Grapefruit Miso Butter Chicken
Homemade Strawberry Basil Ice Cream
Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version