Dessert

Pumpkin Cream Cheese Bundt Cake

You know its fall when you start seeing pumpkin spice lattes, Halloween decorations and warm colors all over. Although I am sad that summer is over, I am excited for the culinary pleasures that fall brings. It’s only fitting that my first recipe of the fall season is a pumpkin cream cheese Bundt cake. It’s the type of cake you want to enjoy with a cup of hot tea or creamy coffee on a cool day. The smell off cinnamon, nutmeg, allspice and cloves is so warm and inviting. Certainly one of those small things that make life worth living.

This Pumpkin Cream Cheese Bundt Cake is absolutely delicious and you will savor every bite. The cake batter is made with flour, pumpkin puree and pumpkin pie spice and the filling with Bruegger’s pumpkin cream cheese, egg and sugar. Bruegger’s Bagels always has fun cream cheese flavors and the fall favorite is definitely the pumpkin cream cheese! I highly recommend a visit to any of their locations to try it out.

The beauty of this recipe is that the filling is added before the cake is baked. That means no cutting and icing after baking which is a score in my book. Another thing to love about this Bundt cake is that it is not overly sweet and the pumpkin cream cheese filling is the perfect creamy layer. This is one recipe that will stay in my rotation and will be featured in many Thanksgiving dinners to come.

Sponsored post written by me in collaboration with Bruegger’s Bagels. The opinions and text are all mine.

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Print Recipe
Pumpkin Cream Cheese Bundt Cake
Course Dessert
Servings
Ingredients
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 4 tsp pumpkin pie spice
  • 1/2 tsp. sea salt
  • 1 15 oz. pumpkin puree
  • 3/4 cup dark brown sugar
  • 3/4 cup canola oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
Cream Cheese Filling
  • 2 tubs Bruegger's pumpkin cream cheese
  • 1 large egg
  • 1/4 cup granulated sugar
Course Dessert
Servings
Ingredients
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 4 tsp pumpkin pie spice
  • 1/2 tsp. sea salt
  • 1 15 oz. pumpkin puree
  • 3/4 cup dark brown sugar
  • 3/4 cup canola oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
Cream Cheese Filling
  • 2 tubs Bruegger's pumpkin cream cheese
  • 1 large egg
  • 1/4 cup granulated sugar
Instructions
  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan with butter.
  2. Mix the flour, baking soda, salt and pumpkin spice in a large bowl.
  3. In separate bowl, mix the pumpkin puree, brown sugar, mashed banana, oil, eggs, and vanilla extract until combined. Pour the mixture into the flour and whisk until a thick batter is formed.
  4. Mix the cream cheese with egg and granulated sugar until well combined. Its ok if a few small lumps remain.
  5. Spread half of the pumpkin batter into the bundt pan then spread all of the cream cheese filling on top. Spread the remaining pumpkin batter on top and bake for 1 hour or until a toothpick inserted into the cake comes out clean.
  6. When cake is completely cooked Once done, remove from the oven and allow to cool for 1 hour in the pan. Then, invert the bundt cake onto a wire rack to cool for another hour.

Easy Blueberry Cheesecake Bars

It’s summertime and that means there is a barbecue or some sort of gathering to attend every weekend. If you are running out of ideas for things to bring to a party, these easy blueberry cheesecake bars are just the thing. I am always  inspired by Bruegger’s Bagels products and used their delicious Blueberry Greek Cream Cheese for this recipe. I remembered having the blueberry cream cheese with my bagel and thinking it would be awesome in a cheesecake recipe! Saying this recipe is easy is an understatement, its super simple.

Easy Blueberry Cheesecake BarsEasy Blueberry Cheesecake Bars

What makes this blueberry cheesecake bar recipe a winner is that it looks like you have worked really hard to create it and it is a guaranteed crowd pleaser. All you need to follow are these 7 easy steps and you are on your way to being the star of your potluck or party.

             How to make easy Blueberry Cheesecake Bars:

1. Get all your ingredients ready. Very important to use good quality cream cheese. In this recipe I used Bruegger’s Bagels Blueberry Greek Cream Cheese which has the perfect amount of blueberry flavor and has nice tang from the yogurt.

2. Process graham crackers, sugar, cinnamon and 1/2 a stick melted butter in a food processor till well combined with a breadcrumb consistency.

3. Press graham cracker mix into a lined 9 x 9 baking dish with a glass or mug. Cook in the oven for 12 minutes.

4. Mix cream cheese, lemon juice, 1/2 cup sugar, eggs, corn starch, lemon zest in the rinsed food processor

5. Pour cream cheese mixture over the cooled base.

6. Garnish with fresh blueberries over the cream cheese and cook in the oven for 40 minutes.

Easy Blueberry Cheesecake Bars

7. Cool over the counter for about 3 hours and chill in the refrigerator for about 5 hours, preferably overnight. Dust with powdered sugar and serve.

When done, the blueberries will pop in your mouth and the cream cheese filling will be rich and heavenly. Looking for more summer food inspiration? Check out my post on How to Host the ultimate Bagel Brunch

FYI: This post is in partnership with Bruegger’s Bagels. The images, content and opinions are completely my own.

Easy Cheesecake Bars RecipeEasy Cheesecake Bars RecipeSaveSave

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Print Recipe
Easy Blueberry Cheesecake recipe
Easy Cheesecake Bars Recipe
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
people
Ingredients
Base
  • (1 package) 9 Cinnamon Graham Crackers
  • 2 tbsp Granulated white sugar
  • 1/2 stick stick (2 oz) Melted butter
  • 1 tsp Cinnamon
Filling
  • 1 6.5 ounce tub Bruegger's Bagels Blueberry Greek Cream Cheese
  • 1 6.5 ounce tub Bruegger's Bagels Plain Cream Cheese
  • 2 large Eggs
  • 2 tbsp. Lemon zest
  • 2 tbsp Fresh lemon juice
  • 1 tsp Corn starch
  • 1/2 cup White sugar
  • 1 cup Fresh sweet blueberries
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
people
Ingredients
Base
  • (1 package) 9 Cinnamon Graham Crackers
  • 2 tbsp Granulated white sugar
  • 1/2 stick stick (2 oz) Melted butter
  • 1 tsp Cinnamon
Filling
  • 1 6.5 ounce tub Bruegger's Bagels Blueberry Greek Cream Cheese
  • 1 6.5 ounce tub Bruegger's Bagels Plain Cream Cheese
  • 2 large Eggs
  • 2 tbsp. Lemon zest
  • 2 tbsp Fresh lemon juice
  • 1 tsp Corn starch
  • 1/2 cup White sugar
  • 1 cup Fresh sweet blueberries
Easy Cheesecake Bars Recipe
Instructions
  1. Preheat oven to 325 degrees
  2. Process graham crackers, sugar, cinnamon and 1/2 a stick melted butter in a food processor till well combined with a breadcrumb texture.
  3. Press graham cracker mix into a lined 9 x 9 baking dish with a glass or mug. Bake in the oven for 12 minutes.
  4. Mix cream cheese, lemon juice, 1/2 cup sugar, eggs, corn starch, and lemon zest in the rinsed food processor.
  5. Cool Base for at least 20 minutes or until you an touch it comfortably. Pour cream cheese mixture over the cooled base.
  6. Garnish with fresh blueberries on top of the cream cheese filling and bake in the oven for 40 minutes.
  7. Cool over the counter for at least 3 hours before placing in the refrigerator. Keep in the refrigerator for about 5 hours preferably overnight to allow cheesecake to set.
  8. Cut cheesecake into squares or rectangles and dust with powder sugar.

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