Strawberry Cheesecake Salad

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever! 

With the weather warming up, everyone has Spring on their minds!

Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved). The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.

OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.

Easy to make Strawberry Cheesecake Salad and definately easy to go makes the most perfect salad for any potluck or family gathering. Which is good, because it tends to get a bit runny when it sits overnight, so you don’t want any leftovers. Just be sure not to add the fruit and marshmallows until just before serving!

Strawberry Cheesecake Salad
Strawberry Cheesecake Salad


  • 1 box (3.4 oz.) cheesecake or white chocolate pudding mix
  • 12 oz whipped topping
  • 3 (6 oz) containers strawberry yogurt
  • 1 lb fresh strawberries, sliced
  • 3 bananas, sliced (add just before serving or they brown)
  • 3 cups miniature marshmallows (optional)


  1. Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
  2. When you are ready to serve, slice the strawberries and bananas.

You can find complete recipes of this Strawberry Cheesecake Salad in



This Cinnamon Roll Cheesecake is cheesecake with cinnamon roll dough base and buttery cinnamon swirled throughout. The top is frosted with thick cream cheese frosting.

It’s not often that I stumble across a dessert that leaves my mouth hanging open. My jaw literally dropped when I saw this dessert over at Culinary Concoctions by Peabody.
It sounded great. Cinnamon rolls and cheesecake together could possibly be mind blowing…or a disaster. It could go either way.
But it was everything I hoped it would be. It has a cinnamon roll base with a cheesecake layer on top with cinnamon swirled in.
The buttery cinnamon pockets are delightfully surprising. It’s hard to explain them but they completely make this cheesecake. I drizzled my favorite cinnamon roll frosting on top because to me, the frosting is perfection and I couldn’t picture this cheesecake without it.
I’m definitely not saying that this recipe is easy. It has more steps than I normally am up for especially since my 3-year-old is always helping me, making it 10x more complicated. But it’s doable and a showstopper.


Cinnamon Roll Batter:

  • ⅔ cup white sugar
  • ¼ cup unsalted butter, at room temperature
  • 1 egg
  • ½ cup whole milk
  • 1 Tablespoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Cheesecake filling:

  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons flour
  • 3 eggs

Cinnamon Filling:

  • ⅓ cup butter, melted
  • 1 cup brown sugar
  • 3 Tablespoons cinnamon

Cream Cheese Frosting:

  • 3 oz cream cheese, softened
  • ¼ cup (4 tablespoons) butter, softened
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt


  1. Preheat oven to 350 degrees and grease a 9-inch Springform pan.
  2. For the Cinnamon Roll Batter: In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
  3. Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
  4. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
  5. Spread half of the batter onto the bottom of the Springform pan. This is the hardest part. It will be sticky and thick so spray your hands with baking spray and press down. It doesn’t need to be perfect – it’s very forgiving. It will be a thin layer but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.
  6. For the Cheesecake Filling:
  7. Using a stand mixer or hand mixer (a clean bowl), beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl.
  8. Add the eggs one at a time, scraping down the bowl after each addition.
  9. Add the vanilla and flour and beat for another minute.

You can find complete recipes of this Cinnamon Roll Cheesecake in



I’ve taken two of the best desserts out there and combined them into one knock-out recipe!

This Brown Sugar Pecan Pie Cheesecake is rich, decadent and full of that delicious caramel flavor!

I’m smitten.

You know how much I love cheesecake. Well, this cheesecake recipe is beyond simple to make, and is sure to please everyone.

Unless you’re allergic to pecans…

The cheesecake base is my classic recipe filled with 4 bricks of nutrient rich cream cheese and bone healthy sour cream (you could easily use plain greek yogurt in place of the sour cream), but rather than using regular white sugar to lightly sweeten it, I substituted in a little bit of brown sugar.

It’s the perfect base for a layer of pecan pie.

Obviously I’m all about simple, simple, simple… so when it came to adding that pecan pie layer on top, I went the easy route.

All I did was coarsely chop some pecans and spread them over the cheesecake filling. Then I whisked some eggs and caramel ice cream topping together to create a rich and delicious pecan pie filling. Just pour it over the pecans and bake the cheesecake!

I won’t lie, the filling was really close to the top and I was nervous it might over flow while baking. I placed it on top of a foil lined baking sheet just in case, but nothing spilled out! Success!



For the Crust:

  • 8 large sheets of graham crackers
  • 3 tbsp brown sugar
  • 1/2 cup pecans
  • 5 tbsp melted butter

For the Filling:

  • 4 (8oz) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 4 large eggs

For the Pecan Topping:

  • 1 1/2 cups chopped pecans
  • 3 large eggs
  • 1 (12.25 oz) jar caramel ice cream topping

Optional toppings: pecans and more caramel ice cream topping


  1. Preheat oven to 350 degrees F. Place a 9″x13″ pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
  2. To make the crust, use a food processor to combine the graham crackers, pecans and brown sugar until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Press the crumbs in a 10″ spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
  3. In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream (or plain greek yogurt), brown sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the (4) eggs one at a time, beating in between. Pour into the spring form pan.

You can find complete recipes of this BROWN SUGAR PECAN PIE CHEESECAKE in

Strawberry Jello Cake

Strawberry Jello Cake

Strawberry Jello Cake recipe is the yummiest combo of all-time favorite spring and summer desserts: strawberry shortcake, strawberry jello and no-bake cheesecake. After one bite, you’ll be totally hooked. Strawberry jello loaded with the fresh strawberries make a world of difference!!! It’s still not too late for this simple and easy Strawberry Jello Cake to make an appearance at your Easter table.

Strawberry Jello Cake is very light, fluffy, not too sweet and it’s so easy to assemble.
It may sounds so bold, but this Strawberry Jello Cake is one of the prettiest cake I’ve ever made. And it’s equally delicious what makes it even more irresistible. It starts with vanilla sponge cake as a base. Then it’s followed with light as a cloud no-bake cheesecake filling and thick layer of strawberry jello loaded with sweet, fresh strawberries.

Although strawberries are not yet in a full season, a few days ago I saw this wonderful, juicy fresh strawberries on the market so I had to have them. And after all those carrot recipes, Carrot Cake Cupcakes and Carrot Cake Cheesecake, I was craving for some refreshing, fruit dessert to continue my spring recipe collection. And so I came up with gems like this Strawberry Jello Cake. I know, I know… I’m talking about spring and there is rain-every single day.

These cake really cheered me up last week during 5 day of rain. It really brought some sunshine inside.
When I’ve got those beautiful strawberries, I couldn’t decide what kind of dessert to make. For hours I’ll go back and forth: Strawberry shortcake? Strawberry cheesecake? Strawberry pretzel salad? Which one should I make?? Then I just decided to do all three of them, just packed in one amazing treat.

I’ve already had on my blog recipe for Strawberry Shortcake only in a cupcake form. I also had No bake Strawberry Cheesecake, but none for Strawberry Pretzel Salad. And then I thought, Strawberry Pretzel Salad is showing up at every party

spring or summer family gathering or potlucks and the original recipe that I got includes frozen strawberries and it will be total waste for these fresh, juicy strawberries. So I decided to take a little of each recipe and put them together into one perfect cake- Strawberry Jello Cake.

Strawberry Jello Cake
Strawberry Jello Cake


For Vanilla Cake

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter- melted
  • 1/2 cup sugar
  • 1 large egg
  • 6 tablespoons milk
  • 1/8 cup plain Greek yogurt
  • 1 teaspoon vanilla extract

For Cheesecake Filling

  • 8 oz. cream cheese-softened
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 11/2 teaspoon vanilla
  • 1 1/2 Teaspoon gelatin
  • 2 tablespoons cold water

For Strawberry Jello

  • 1 lb. fresh strawberries- hulled and sliced in half
  • 1 (6 oz.) package strawberry jello
  • 2 cups boiling water


  1. The cake will be about 2 1/2 to 3 inch tall so you’ll need 9 or 9 1/2 x 3 inch ring from springform pan to asseamble the cake and to have enough room for jello!!!
  2. Preheat oven to 350F, line 9 or 9 1/2 inch round cake pan with parchment paper, grease with cooking spray, set aside.
  3. In a bowl combine flour, baking powder, baking soda and salt, set aside.
  4. Melt the butter in a small sauce pan over low heat and set aside to cool.
  5. Transfer melted butter to a large bowl and using electric mixer on a low speed mix in sugar (it will be grainy), then mix in egg, milk, yogurt and vanilla.
  6. Slowly add dry ingredients into egg mixture and mix on low speed until combined spread the batter into
  7. prepared pan and bake 18-20 minutes (until the toothpick inserted in the center comes out clean).
  8. Let it cool in the pan for 10 minutes then transfer to a rack to cool completely.
  9. Transfer cooled cake onto serving plate.
  10. And place the ring from 9 or 9 1/2 x 3 inch springform pan around the cake.
  11. Dissolve 1 1/2 tsp. gelatin in 2 Tbsp.
  12. cold water and let it set for a few minutes,
  13. then microwave or place into a hot water bath to dissolve completely, set aside to cool.

You can find complete recipes of this Strawberry Jello Cake in



The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe.

I always feel so sad for people who say they don’t like cheesecake. As far as I am concerned, they are missing out on one of life’s greatest pleasures. Creamy, dense, velvety smooth cheesecake is just this side of heaven, really, and I have a hard time understanding how anyone could dislike it. Perhaps these people have had the misfortune of biting into an overdone, eggy, rubbery cheesecake and have written it off because of this. There are a few bad cheesecakes out there, and perhaps they are ruining the cheesecake experience for a small portion of people. What a tragedy! We should make an effort to round up those nasty cheesecakes and get them off the streets. We need to lock them away where they can no longer be a danger to themselves or to society. Solitary isolation for badly cooked cheesecakes!

But I also suspect that some people are caught off guard by tanginess of cheesecake when they expect only sweet. That’s what makes the cheesecake experience so unique and, in my opinion, so utterly delicious. But I can see how that might be a little off-putting for someone whose palate wasn’t ready for anything but sweet. My kids’ first experiences with cheesecake were not exactly successful and at one point my son declared he didn’t like it at all. However, I refused to let that be the last word, as I did not want my children to go through life without cheesecake. A cheesecake-free existence is no existence at all.




  • 1 1/4 cup almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup Swerve Sweetener
  • 3 tbsp butter, melted


  • 6 ounces sugar-free dark chocolate, chopped
  • 1 tbsp butter
  • 24 ounces cream cheese, softened
  • 1/2 cup Swerve Sweetener
  • 1/2 cup powdered Swerve Sweetener
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/4 cup cocoa powder
  • 1/3 cup heavy cream, room temperature
  • 2 tsp melted butter for brushing sides of pan


  • 3/4 cup whipping cream
  • 1/3 cup confectioner’s Swerve Sweetener
  • 3 oz unsweetened chocolate, finely chopped
  • 1/2 tsp vanilla extract



  1. Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
  2. Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.


  1. In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.
  2. In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.

You can find complete recipes of this Death By Chocolate Cheesecake in

Chocolate Chip Cheesecake Cookie Bars

Chocolate Chip Cheesecake Cookie Bars

I’ve got a good one for you today! Chocolate Chip Cheesecake Cookie Bars! Not only are they incredibly EASY but they are unbelievably delicious!
It’s funny how cookie bars have taken over my life. I mean, trust me, this girl LOVES her cookies but there’s just something about bars that are so much fun! I think it might be that there’s the opportunity to put something in the middle…or maybe the fact that everything gets baked at once (no endless batches of cookies!). Whatever it is – cookie bars are the BEST.
Particularly these. You guys. Four ingredients. And yep, I totally cheated. I started with refrigerated chocolate chip cookie dough to make these bars an absolute breeze to make.
A quick cheesecake filling is whipped up with just cream cheese, sugar, and an egg (add a teaspoon of vanilla for even more awesome flavor!)

I’m not sure there are two things in my life that I love more than chocolate chip cookies and cheesecake…maybe my kids? I don’t know. But putting these two together is like a collision of awesomeness – one you don’t want to miss! I kind of think the only way this could get better is with the addition of peanut butter…maybe peanut butter chips? I may need to try that next!
Let’s get started!

Chocolate Chip Cheesecake Cookie Bars
Chocolate Chip Cheesecake Cookie Bars


  • 1 18 oz roll refrigerated chocolate chip cookie dough
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract, optional


  1. Preheat the oven to 350 F.
  2. Line a 9-inch square baking dish with parchment paper or non-stick foil.
  3. Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
  4. Beat the cream cheese until light and fluffy.
  5. Add in the sugar and beat until combined.

You can find complete recipes of this Chocolate Chip Cheesecake Cookie Bars in momontimeout



A frozen hot chocolate ice-cream pie with an oreo crust, mini marshmallows, and swirls of marshmallows mixed throughout.

Do you remember my frozen pumpkin pie cheesecake? It has (so far) been the most popular recipe on the blog. And definitely one of my favorite desserts. Even my husband (not a pumpkin fan) ate his fair share of that pie. That’s when you know you have a recipe win btw.

Well, I have great news! I went at it again, and created another version of that pie. This one is more December and Christmas appropriate though – it’s hot chocolate flavored! (!!!) With tiny marshmallows and marshmallow ribbons (!!!!!!)

Sorry for the over kill in the exclamation points. I just can’t help how excited I am over this pie.

True to form with the last pie, this one is just as easy. Mix a few ingredients, stir in the cool whip and freeze. Freezing is the hardest part. That waiting game. It is soooooo painfully long. <– And then my husband would say to me here “drama, drama!” I know, I know. But for reals, waiting for this dessert to be ready for eating is hard!

As much as I love pumpkin and I lovvvved the pumpkin pie cheesecake, this hot chocolate pie is even better. What can I say? I am a chocolate girl. It’s filled with hot chocolatey flavor and I love the mini marshmallows swirled throughout the pie. Speaking of mini marshmallows, I won’t make you go on a crazy hunt to find those. Because it may just be a crazy hunt this time of year. Nope. Instead I got hot chocolate packets with the marsh mellows already included. Genius right? Yes. Genius.



  • 22 oreos (about 2 cups)
  • 1/4 cup sugar
  • 6 tbsp. butter or margarine, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 6 milk chocolate flavored hot cocoa mixes with marshmallows
  • 1 container (8 oz) cool whip, completely thawed
  • 1/2 cup marshmallow fluff
  • Optional garnish: Reddi Whip Spray


  1. In a food processor, process the Oreos to crumbs and pour those crumbs into a medium sized bowl.
  2. Melt the butter or margarine and mix with Oreo crumbs and sugar. Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
  3. In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.
  4. Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.

You can find complete recipes of this FROZEN HOT CHOCOLATE CHEESECAKE in

Cherry Cheesecake Chimichangas

Cherry Cheesecake Chimichangas

Cherry Cheesecake Chimichangas is quick and easy dessert perfect for all cheesecake lovers!  Yes, you got it right, this is dessert recipe!!! Cherry Cheesecake Chimichangas are irresistibly scrumptious, crispy, deep fried burritos filled with sweet, cherry cheesecake and rolled into cinnamon sugar.

If you are craving for a cherry cheesecake, you’re at the right place! These Cherry Cheesecake Chimichangas  are not the classic baked cheesecake that requires a lot of spare time and work.This is very quick recipe that wins for ease and simplicity. And the best part for this type of recipe is you could change it by using a different type of fruit for filling. Last time I used fresh strawberries and they were so good.

Perhaps you remember my Strawberry Cheesecake Chimichangas. I had to try new version and this time I chose cherry pie filling instead fresh strawberries. Cherry Cheesecake Chimichangas turned out equally delicious. To tell you the truth, the reason I used cherry cheesecake filling is this.

A few days ago I picked a full bucket of juicy cherries from the tree in front of my house, and I didn’t know what to do with them. The cherries can’t be kept fresh for a long time so I made a few jars of homemade cherry pie filling.

I had to figure out what to do with all those cherry pie filling. I’m a bit tired of old fashioned cherry pie and want to try something new. I’ve already made Mini Cherry Pies, which are great if you don’t need a whole pie or you want individual serving size dessert. And so this scrumptious Cherry Cheesecake Chimichangas recipe was born.
I was so pleased with the results.

I really love cherry cheesecake and the simplicity of this recipe makes me even more happy. Just mix cream cheese with some sugar and vanilla, spread onto a flour tortilla, add some cheery pie filling, rolled it tight like a burrito, fry each one for a 2-3 minutes, then roll into cinnamon sugar mixture and the yummy dessert is ready for serving.

If you like cherry cheesecake try these Cherry Cheesecake Chimichangas, you will not be disappointed!

Cherry Cheesecake Chimichangas
Cherry Cheesecake Chimichangas


  • 6 (8-inch) soft flour tortillas
  • 8 oz. cream cheese-softened
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups cherries from cherry pie filling
  • vegetable oil-for frying
  • 1 Tablespoon cinnamon
  • 1/2 cup sugar


  1. Mix together cream cheese, 1 tablespoon sugar and vanilla extract .
  2. Divide the mixture evenly between 6 tortillas and slather in the lower third of each tortilla.
  3. Add ¼ cup cherries onto each tortilla in the center of cream cheese.
  4. Fold sides of each tortilla toward the center and then roll up the tortilla tight like a burrito (secure it with a toothpick!).
  5. Combine 1/2 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
  6. Line a large plate with paper towels, set aside.
  7. In 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil and heat it over medium-high heat
  8. Working in batches fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed.
  9. Transfer fried chimichangas onto paper towel lined plate to drain for a minute,
  10. then roll them in the cinnamon-sugar mixture.

You can find complete recipes of this Cherry Cheesecake Chimichangas in

Sopapilla Cheesecake Dessert

Sopapilla Cheesecake Dessert

My philosophy recently – quick, easy and with a lot of flavor. But then again, I don’t allow myself get in culinary rut so I always try to make some spin on everyday dishes. But before that, I want to share the news with you. Today our angel woke up and happily hopped in his mother’s belly and decided to show his dad how to kick.

Yes, the day has come for both of us to finally feel the first kicks of our baby.  🙂 There are not many things that I want for my child. Health, good direction, good luck in life, to meet great people, a dish which will make him remember his home where he grew up… I wish to him a Sunday brunch that will follow him through life as best memory, I wish carefree late awakening with loud rattling of plates in the dining room.

I wish him to love the smell of coffee in the morning although he doesn’t drink it. I wish him life and wish him laughter… OK, OK… As I promised, I won’t bother you too much with my private life and gestational days and I’ll move on to what y’all naturally expect.

I love sweet treats with cream cheese, and one of the dearest to me is this easy sopapilla cheesecake dessert with crescent rolls, rich with cream cheese. So here’s a recipe for all those who don’t like chocolate  🙂 (if there are any)


Sopapilla Cheesecake Dessert
Sopapilla Cheesecake Dessert


  • 2 (8oz.) packs of Pillsbury crescent rolls
  • 2 (8oz.) packs of cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter (melted)
  • 1 tablespoon cinnamon
  • 4 tablespoons sugar
  • * honey


  1. Preheat the oven to 350 degrees.
  2. Spray 9 x 13 baking dish with cooking spray.
  3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
  4. Bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
  5. Combine softened cream cheese, sugar, and vanilla.
  6. Spread mixture over crescent rolls.
  7. Roll the remaining crescent roll over the top and stretch to the edges and seal.
  8. Brush across the entire top of the crescent roll with the melted butter.
  9. Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
  10. Bake for about 30 minutes, or until golden brown.

You can find complete recipes of this Sopapilla Cheesecake Dessert in



Delicious pumpkin cheesecake bars — two layers of cheesecake on a delicious cinnamon graham cracker crust all topped with an easy streusel and caramel sauce.

I had been craving a good cheesecake bar for some time when I saw these apple crisp cheesecake bars. I instantly wanted to make them and eat the entire pan.

HOWEVER. With no apples in the house, and absolutely zero desire to go to the grocery store, I had to figure out a way to adapt these magical bars and get some cheesecake ASAP.

And with the nearly 800 cans of pumpkin in my pantry for the ridiculous amount of testing and pumpkin baking, pumpkin was the first thing to come to mind. And gosh I’m glad it did — if you like pumpkin and cheesecake, these are going to be your new favorite dessert!These bars are super decadent, but not overly rich. They are thick and have all the best components of a cheesecake. Especially a pumpkin cheesecake!

P.S. I’m so sorry for the lack of photos. I had some step-by-step photos and some photos of different angles of these awesome cheesecake bars but accidentally deleted all the photos on my SD card before I had downloaded them to my computer. *FacePALM* Luckily I had a few photos on another SD card, but only a few…so those are the ones in this post! 🙂



  • 1 and 1/2 cups (~10-11 full sheets) cinnamon graham cracker crumbs
  • 1/4 cup white sugar
  • 1 tablespoon brown sugar
  • 6 tablespoons butter, melted


  • 2 packages (8 ounces each) full fat cream cheese, at room temperature
  • 1/2 cup + 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling, not entire can)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Streusel and Topping

  • 1/2 cup brown sugar, packed
  • 1/2 cup white flour
  • 1/4 cup quick cooking oats
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, softened (not melted)
  • 1 teaspoon vanilla extract
  • Salted or plain caramel to top bars with


  1. Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
  2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan.
  3. In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.