Gingerbread Pumpkin Cheesecake Bars Recipes

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ORANGE-GINGERBREAD CHEESECAKE BARS



Orange-Gingerbread Cheesecake Bars image

A spicy, molasses-y cookie crust and topping with a creamy cheesecake filling makes for a lovely treat! I enjoy the orange-gingerbread flavor combination--but if you're not a fan, just leave out the orange zest.

Provided by Kim

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h15m

Yield 20

Number Of Ingredients 19

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
¾ cup firmly packed dark brown sugar
½ cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
½ cup molasses
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 pinch salt
2 eggs
1 ½ teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.
  • Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.
  • Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.
  • Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.
  • Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.
  • Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 31 g, Cholesterol 64.7 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 183.1 mg, Sugar 17.8 g

MARBLED PUMPKIN CHEESECAKE BARS WITH A GINGERSNAP CRUST



Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust image

I made these for Thanksgiving 2006, and they were a hit! Delicious crust and creamy filling. You get the best of both worlds (pumpkin pie and cheesecake) without the hassle of preparing a "real" cheesecake.

Provided by Chef Itchy Monkey

Categories     Cheesecake

Time 1h

Yield 12-15 squares, 12 serving(s)

Number Of Ingredients 14

2 cups finely crushed gingersnaps
1/4 cup finely chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup canned pumpkin
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs

Steps:

  • Preheat oven to 325°.
  • Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
  • CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
  • PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
  • CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
  • Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
  • Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.
  • Bake for 25 to 30 or until center is just set.
  • Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.

Nutrition Facts : Calories 509.5, Fat 29.9, SaturatedFat 14.9, Cholesterol 119.2, Sodium 471.4, Carbohydrate 54.6, Fiber 1.5, Sugar 31, Protein 7.5

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS



Gingersnap-Crusted Pumpkin Pie Cheesecake Bars image

This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.

Provided by brightlightz

Categories     Desserts     Cookies     Gingersnap Recipes

Time 1h55m

Yield 24

Number Of Ingredients 11

cooking spray
2 ½ cups gingersnap cookie crumbs
6 tablespoons butter, melted
⅔ cup canned pumpkin
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 whole eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
  • Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
  • Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
  • Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
  • Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
  • Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
  • Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
  • Cut into 24 bars. Refrigerate any leftover bars.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g

GINGERBREAD CHEESECAKE BARS



Gingerbread Cheesecake Bars image

These cheesecake bars are packed full of gingerbread flavor that gingerbread lovers won't be able to get enough of.

Provided by My Hot Southern Mess

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h50m

Yield 24

Number Of Ingredients 21

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
¼ cup molasses
1 tablespoon water
2 (8 ounce) packages cream cheese
½ cup powdered sugar
½ cup brown sugar
6 tablespoons molasses
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 cups whipped topping
2 tablespoons whipped topping, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift together flour, ginger, baking soda, cinnamon, cloves, and salt for the cookie base in a bowl.
  • Cream margarine and white sugar in a large bowl with an electric mixer until light and fluffy. Add egg and beat until well combined. Stir in molasses and water. Gradually stir flour mixture into the molasses mixture. Transfer dough to a 9x13-inch pan, patting it down so it covers the entire bottom of the pan.
  • Bake in the preheated oven until lightly browned, 25 to 30 minutes. Allow to cool completely.
  • Beat cream cheese, powdered sugar, and brown sugar for the filling in a large bowl with an electric mixer until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves and stir, scraping down the sides of the bowl, until mixture is smooth. Fold in 3 cups whipped topping until well combined. Spread filling into the cooled cookie base. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
  • Garnish with remaining whipped topping before serving.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 31.2 g, Cholesterol 34.2 mg, Fat 14.2 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 215.2 mg, Sugar 19.3 g

GINGERBREAD PUMPKIN BARS



Gingerbread Pumpkin Bars image

Make and share this Gingerbread Pumpkin Bars recipe from Food.com.

Provided by Courtly

Categories     Bar Cookie

Time 50m

Yield 48 serving(s)

Number Of Ingredients 17

1 1/2 cups sugar
1 cup butter, softened
1/4 cup mild flavor molasses
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/3 cup uncooked quick-cooking oats
1 (15 ounce) can cooked pumpkin
1/2 cup sugar
2 (3 ounce) packages cream cheese, softened
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
2 eggs
1 cup powdered sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 -2 tablespoon milk

Steps:

  • Heat oven to 350. Combine 1 1/2 cups of sugar, 1 cup butter and molasses in large bowl. Beat at medium speed until creamy. Reduce heat to low; add flour, baking soda and 1 t. pumpkin pie spice. Beat until well mixed. Place 3/4 cup mixture in small bowl; add oats and mix well. Set aside.
  • Press remaining mixture into ungreased 15 x 10 x 1 inch jelly-roll pan.
  • Combine pumpkin, 1/2 cup sugar, cream cheese, vanilla and 1 t. pumpkin pie spice in medium bowl. Beat until well mixed. Add eggs; continue beating until well mixed. Spread mixture over crust to within 1/4 inch of edge. Crumble reserved oat mixture over filling. Bake for 25 to 30 minutes or until topping is light golden brown. Cool completely.
  • Combine powdered sugar, 1 T. butter and vanilla in small bowl. Beat at medium speed gradually adding enough half & half for desired drizzling consistency. Drizzle over cooled bars. Store bars in loosely covered container in the refrigerator.

Nutrition Facts : Calories 124.5, Fat 5.6, SaturatedFat 3.5, Cholesterol 23.6, Sodium 82.8, Carbohydrate 17.6, Fiber 0.3, Sugar 11.9, Protein 1.4

CREAMY GINGERBREAD CHEESECAKE DIP



Creamy Gingerbread Cheesecake Dip image

Make the holidays even sweeter with this gingerbread dip that's inspired by creamy cheesecake but tastes lighter with the help of Yoplait® Greek 100 vanilla yogurt.

Provided by Corey Valley

Categories     Dessert

Time 1h15m

Yield 10

Number Of Ingredients 10

4 oz cream cheese, softened
1/3 cup packed brown sugar
1/3 cup powdered sugar, sifted
3 tablespoons molasses
1 container (5.3 oz) Greek vanilla yogurt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups whipped cream
Graham crackers for dipping

Steps:

  • In medium bowl, beat cream cheese and sugars with electric mixer on medium speed about 1 minute or until smooth. Add molasses; beat until combined.
  • Add yogurt, ginger, cinnamon and nutmeg; beat until combined. Add whipped cream; beat until com-bined. Refrigerate 1 hour before serving.
  • Serve this yummy dip with graham crackers.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g

GINGERBREAD-PUMPKIN CHEESECAKE BARS



Gingerbread-Pumpkin Cheesecake Bars image

A party favorite of ours is gingersnaps and pumpkin dip. I combined those flavors for a wonderful cross between gingerbread bar cookies and cheesecake. -Kathleen Rhodebeck, Penacook, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/2 cup packed dark brown sugar
1 large egg
1/4 cup molasses
1-1/2 cups all-purpose flour
1-1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
CHEESECAKE BATTER:
1 package (8 ounces) cream cheese, softened
1/4 cup plus 1 tablespoon sugar, divided
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In a small bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Reserve 1 cup dough for topping; press remaining mixture onto bottom of a greased 9-in. square baking pan., For cheesecake batter, in a small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in pumpkin and spices. Add egg; beat on low speed just until blended. Pour over crust., Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar., Bake 25-30 minutes or until center is almost set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts : Calories 212 calories, Fat 11g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 143mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

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