Easy Pumpkin Cheesecake Bars Recipes

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PERFECT PUMPKIN CHEESECAKE BARS



Perfect Pumpkin Cheesecake Bars image

These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!

Provided by Kiwi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h35m

Yield 24

Number Of Ingredients 15

1 ½ cups all-purpose flour
½ cup butter, softened
¼ cup white sugar
8 ounces cream cheese
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
¾ cup white sugar
2 eggs
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
  • Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
  • Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
  • Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
  • Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.6 g, Cholesterol 47.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.4 g, Sodium 170.4 mg, Sugar 12.5 g

PUMPKIN CHEESECAKE BARS RECIPE BY TASTY



Pumpkin Cheesecake Bars Recipe by Tasty image

Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon

Provided by Pierce Abernathy

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

6 tablespoons butter, melted
10 graham crackers, crushed
32 oz cream cheese, at room temperature
4 eggs
1 teaspoon vanilla
1 ½ cups sugar
15 oz pumpkin puree, 1 can
½ cup butter
1 cup flour
½ cup brown sugar
1 tablespoon ground cinnamon

Steps:

  • In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  • Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
  • In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  • Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
  • Preheat the oven to 325˚F (160˚C).
  • Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
  • Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
  • Bake for 30 minutes.
  • Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  • Top the cheesecake with the crumble topping and bake for another 25 minutes.
  • Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 36 grams, Fat 41 grams, Fiber 1 gram, Protein 9 grams, Sugar 22 grams

EASY PUMPKIN CHEESECAKE BARS



Easy Pumpkin Cheesecake Bars image

Incredibly easy and tasty. Neufchatel can be substituted for the cream cheese for a lower-fat but equally scrumptious alternative.

Provided by ANGELAH100

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 16

Number Of Ingredients 11

1 cup all-purpose flour
⅓ cup packed brown sugar
5 tablespoons butter, softened
½ cup finely chopped pecans
1 (8 ounce) package cream cheese
¾ cup white sugar
½ cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground allspice
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  • Mix flour and brown sugar in a bowl. Cut butter into flour mixture until small crumbs form. Stir pecans into the crumbs. Set 3/4 cup of the mixture aside for topping the bars; press remainder of the mixture into the bottom of the prepared baking dish.
  • Bake crust in preheated oven until lightly browned, about 15 minutes; remove from oven and set aside to cool slightly.
  • Beat cream cheese, white sugar, pumpkin puree, eggs, vanilla extract, allspice, and cinnamon together in a bowl until smooth; pour over the cooled crust. Sprinkle reserved topping over the cream cheese mixture.
  • Return dish to oven and continue baking until the topping browns, 30 to 35 minutes.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 21.7 g, Cholesterol 48.2 mg, Fat 11.9 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5.8 g, Sodium 95.8 mg, Sugar 14.4 g

PUMPKIN CHEESECAKE BARS



Pumpkin Cheesecake Bars image

A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batter to swirl into the pumpkin batter just before baking.

Provided by Erin Jeanne McDowell

Categories     cookies and bars, dessert

Time 1h10m

Yield About 15 bars

Number Of Ingredients 11

10 1/2 ounces/300 grams gingersnap cookies (preferably the thin Swedish variety)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), melted
1 1/2 pounds/680 grams cream cheese, at room temperature
1 cup/200 grams granulated sugar
1/2 cup/110 grams light brown sugar
6 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 (15-ounce/425-gram) can pumpkin purée (not pumpkin pie filling)

Steps:

  • 1. Heat the oven to 375 degrees. Lightly grease a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on two sides.
  • Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you will have about 2 1/2 cups of crumbs). Transfer the crumbs to a medium bowl, and stir in the sugar and salt. Add the melted butter and mix until evenly incorporated. Press the crust into an even layer in the base of the prepared pan.
  • Bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
  • Make the filling: Wipe out the bowl of the food processor, and place the cream cheese, sugar and brown sugar inside. Pulse until the mixture is fully combined. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
  • Add the vanilla and pumpkin pie spice, and pulse until combined. If desired, reserve 1 cup of the cheesecake batter in a small bowl to make a swirl effect later.
  • Add the pumpkin to the remaining cheesecake batter, and pulse until fully incorporated. Pour the pumpkin cheesecake into the cooled crust. If using, slowly pour the reserved white cheesecake batter over the pumpkin cheesecake batter in a slow, thin stream, and use a toothpick or wooden skewer to swirl the two batters together. (If you pour too quickly, the white batter will sink inside the pumpkin.)
  • Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 35 to 40 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 2 hours, up to overnight). Use a sharp knife to release the edges and use the parchment paper to carefully lift the cheesecake from the pan and transfer it to a cutting board. Slice into 15 even pieces, wiping the knife between cuts for the cleanest edges.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 14 grams, Sodium 329 milligrams, Sugar 29 grams, TransFat 0 grams

LAYERED PUMPKIN CHEESECAKE BARS



Layered Pumpkin Cheesecake Bars image

Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 12

1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-fat butter, melted
FILLING:
11 ounces reduced-fat cream cheese
1/3 cup reduced-fat sour cream
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup canned pumpkin
1 tablespoon brown sugar

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended., Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.

Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 135mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

PUMPKIN CHEESECAKE BARS



Pumpkin Cheesecake Bars image

This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 bars.

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup packed brown sugar
5 tablespoons cold butter
1 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
1 teaspoon ground allspice

Steps:

  • In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 228 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

EASY PUMPKIN CHEESECAKE BARS



Easy Pumpkin Cheesecake Bars image

Make and share this Easy Pumpkin Cheesecake Bars recipe from Food.com.

Provided by Chris from Kansas

Categories     Bar Cookie

Time 45m

Yield 36-48 bars

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix
3 large eggs
2 tablespoons margarine or 2 tablespoons butter, melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) can pumpkin
1/2 teaspoon salt
1 cup chopped nuts

Steps:

  • Preheat oven to 350°F.
  • In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
  • Press onto bottom of 15x10 inch baking pan.
  • In large mixer bowl, beat cream cheese until fluffy.
  • Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
  • Pour over crust; sprinkle with nuts.
  • Bake 30-35 minutes or until set. Cool.
  • Refrigerate; cut into bars. Store covered in refrigerator.

Nutrition Facts : Calories 157.3, Fat 7.8, SaturatedFat 2.6, Cholesterol 26.5, Sodium 200.1, Carbohydrate 19.4, Fiber 0.6, Sugar 12.8, Protein 3.2

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    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #desserts     #oven     #refrigerator     #fall     #holiday-event     #cookies-and-brownies     #cheesecake     #bar-cookies     #thanksgiving     #seasonal     #equipment     #number-of-servings

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