Pumpkin Cheesecake Bars Recipe

If you’re ready to wow everyone at your next get-together, you’ve got to try this Cranberry Orange Cake. It’s bursting with fresh cranberries and zesty orange flavor, all wrapped up in the creamiest, tangiest cream cheese frosting you’ll ever taste. **Pumpkin Cheesecake Bars Recipe** might steal the fall spotlight, but this cake holds its own as an unforgettable treat that’s perfect for holidays or just because. I promise, once you make it, you’ll be hooked!

this Recipe

Ingredients You’ll Need

This cake relies on classic baking basics that come together beautifully with fresh citrus and fruit. Whenever I shop for ingredients, I always pick the freshest cranberries I can find and a large, juicy orange for maximum flavor.

• All-purpose flour: Essential for structure; choose a good quality flour for the best texture.
• Baking powder: Helps the cake rise nicely without getting too dense.
• Salt: Just a pinch to balance out the sweetness and enhance flavors.
• Unsalted butter: Room temperature is key for easy mixing and a tender crumb.
• Orange zest: Adds a punch of citrus aroma and flavor that really brightens the cake.
• Granulated sugar: Sweetens the batter perfectly without overpowering.
• Large eggs: At room temp for better incorporation and rise.
• Vanilla extract: Adds warmth and depth to the cake flavor.
• Milk: At room temperature to keep the batter smooth and moist.
• Orange juice: Fresh squeezed for a natural zing; no bottled juice here!
• Cranberries: Tossed in flour to prevent sinking, ensuring every bite has berry goodness.
• Cream cheese: Full fat and softened for luscious frosting texture.
• Powdered sugar: For smooth, sweet frosting without grit.
• Fresh cranberries, orange slices, thyme sprigs: Optional garnishes that dress the cake beautifully and elevate the flavor.

Variations

One of the things I love about this Cranberry Orange Cake is how easy it is to make it your own. Whether you like it more citrusy or want to swap ingredients for dietary needs, the base recipe is super flexible.

• Add nuts: I sometimes stir in chopped pecans or walnuts for a lovely crunch; my family adores that texture contrast.
• Gluten-free twist: Replace the all-purpose flour with a gluten-free blend, keeping in mind the texture might shift slightly.
• Spiced up: Sprinkle a bit of cinnamon or nutmeg into the batter for a warming touch that pairs beautifully with cranberries.
• Dairy-free: Use dairy-free cream cheese and butter substitutes—just be mindful that the frosting might be a bit softer.

How to Make Pumpkin Cheesecake Bars Recipe

Step 1: Prepare Your Ingredients and Cranberries

First thing’s first: measure out everything accurately and have it at room temperature. That always helps me mix batter smoothly without lumps. Toss the cranberries in a tablespoon of flour—this little trick keeps them from sinking to the bottom as the cake bakes, and it’s been a game changer for me.

Step 2: Cream Butter, Sugar, and Orange Zest

Using a stand or hand mixer, beat the softened butter with sugar and orange zest until it’s light, fluffy, and fragrant—this step sets the stage for that lovely citrus flavor to shine through the entire cake.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, then add vanilla extract. I find it really helps to pause and scrape the bowl occasionally to make sure everything’s incorporated evenly. This is where the batter starts to look wonderfully smooth and creamy.

Step 4: Combine Dry Ingredients and Alternate with Liquids

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mix to your wet ingredients, alternating with milk and orange juice, starting and ending with the flour mixture. Mix just until combined to keep that cake tender.

Step 5: Fold in Cranberries and Bake

Gently fold the floured cranberries into the batter, being careful not to overmix. Pour the batter into a greased pan and bake for about 30 minutes or until a toothpick inserted comes out clean. There’s nothing worse than overbaking and losing moisture—so keep an eye on it starting around 25 minutes.

Step 6: Make the Cream Cheese Frosting

Beat together butter, cream cheese, orange zest, powdered sugar, and vanilla extract until silky smooth and fluffy. I like to beat mine a bit longer to get that luscious texture that spreads like a dream.

Step 7: Frost and Garnish

Once the cake has completely cooled, spread the frosting evenly on top. Then go wild with fresh cranberries, orange slices, and thyme sprigs if you want a gorgeous, festive look. You’ll feel like a pro decorating this!

How to Serve Pumpkin Cheesecake Bars Recipe

Garnishes

I love adding fresh cranberries and thin orange slices on top because they give a pop of color and a fresh burst of flavor. Sometimes, I sprinkle little thyme sprigs on mine for an herbaceous note that’s unexpected and delightful. Plus, it just looks gorgeous when company arrives!

Side Dishes

This cake pairs beautifully with a hot cup of coffee or a glass of sparkling cider. For a full dessert spread, I like to serve it alongside vanilla ice cream or whipped cream to complement its rich cream cheese frosting.

Creative Ways to Present

For holiday parties, I’ve served this cake on a rustic wooden board with clusters of fresh cranberries around it and lit some scented candles nearby. It makes the table feel warm and inviting. Another time, I cut it into mini bars for a pretty dessert platter—perfect for sharing!

Make Ahead and Storage

Storing Leftovers

After frosting, I store leftovers covered tightly in the fridge—this keeps the cake moist and the frosting fresh for up to 4 days. I usually use an airtight container or wrap it well with plastic wrap to avoid it picking up any fridge odors.

Freezing

I’ve frozen un-frosted cake layers wrapped well in plastic and foil, then frosted after thawing. It’s a great way to prep ahead. You can also freeze frosted bars, but I recommend flash-freezing them first on a tray before wrapping to keep the frosting intact.

Reheating

This cake is best enjoyed cold or at room temperature, but if you want a cozy warm slice, gently warm a piece in the microwave for about 10 seconds—just don’t go too long or the frosting will melt.

FAQs

Final Thoughts

I absolutely love how this Cranberry Orange Cake turns out every single time—rich and tender with just the right tang from the cream cheese frosting. It’s become my go-to recipe when I want to impress friends or add a little festive cheer to everyday life. If you give it a try, I hope you enjoy the baking process as much as the eating. Trust me, it’s one of those recipes that’ll earn you a spot as the family dessert hero!

Print