Layered Pumpkin Dessert Bars Recipes

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LAYERED PUMPKIN DESSERT



Layered Pumpkin Dessert image

Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!-Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 21

1-1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
CREAM CHEESE FILLING:
12 ounces cream cheese, softened
1 cup sugar
3 large eggs
PUMPKIN FILLING:
1 can (15 ounces) solid-pack pumpkin
3 large eggs, separated
3/4 cup sugar, divided
1/2 cup 2% milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup cold water
TOPPING:
1 cup heavy whipping cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

Nutrition Facts : Calories 370 calories, Fat 21g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 275mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

LAYERED PUMPKIN DESSERT BARS



Layered Pumpkin Dessert Bars image

Our Layered Pumpkin Dessert Bars are sure to be a favorite at your next festive dinner! Layers of Gingersnaps, cinnamon and nutmeg as well as pumpkin cream cheese give these tasty pumpkin dessert bars their autumn flavor.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 5h

Yield 16 servings

Number Of Ingredients 12

25 gingersnaps, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1-1/2 cups canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F.
  • Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
  • Bake 30 min. or until center is almost set. Cool 1 hour.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.
  • Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PUMPKIN LAYERED MAGIC CAKE



Pumpkin Layered Magic Cake image

The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 18

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup packed brown sugar
1 cup half-and-half
3 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoons salt
2 cups heavy whipping cream
Pumpkin pie spice

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
  • In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
  • Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
  • In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 1/2 g

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

4 LAYER PUMPKIN DESSERT



4 Layer Pumpkin Dessert image

This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.

Provided by LilPinkieJ

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup butter, melted
1 cup flour
1/2 cup pecans, chopped
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip
2 cups whole milk, cold
2 (3 ounce) boxes instant vanilla pudding
1 cup fresh pumpkin
2 teaspoons cinnamon
4 ounces Cool Whip, remainder from 8oz container

Steps:

  • First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
  • Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
  • Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
  • Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.

DOUBLE-LAYER PUMPKIN CHEESECAKE BARS



Double-Layer Pumpkin Cheesecake Bars image

This is my daughter's pumpkin cheesecake bar recipe. She made it for us at Thanksgiving dinner. It was delicious and the layers look very pretty for presentation.

Provided by Spritzer

Categories     Desserts     Cakes     Pumpkin Cake Recipes     Pumpkin Bar Recipes

Time 4h10m

Yield 16

Number Of Ingredients 12

2 cups graham cracker crumbs
½ cup unsalted butter, melted
⅓ cup white sugar
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 large eggs
½ cup canned pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup whipped topping (such as Cool Whip®)

Steps:

  • Combine graham cracker crumbs, butter, and sugar for crust. Press onto the bottom and a little bit up the sides of a 9-inch square baking pan. Place in the refrigerator until ready to use.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine cream cheese, sugar, and vanilla extract for filling in a mixing bowl; beat with an electric mixer until smooth. Beat in eggs, one at a time. Remove 1 cup of batter and spread it onto bottom of the graham cracker crust.
  • Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended. Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
  • Bake in the preheated oven until the center is set, 35 to 40 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Place in the refrigerator until firm, about 3 hours. Cut into 16 squares and top with whipped topping.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 20.4 g, Cholesterol 69.3 mg, Fat 17.8 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 14.5 g

PUMPKIN BARS WITH CREAM CHEESE FILLING



Pumpkin Bars with Cream Cheese Filling image

A layered pumpkin bar with cream cheese filling and a gingersnap crust.

Provided by NFADER

Categories     Desserts     Cakes     Pumpkin Cake Recipes     Pumpkin Bar Recipes

Time 1h25m

Yield 18

Number Of Ingredients 13

2 cups crushed gingersnap cookies
¾ cup finely chopped pecans
½ cup unsalted butter, melted and cooled slightly
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons pumpkin pie spice
½ teaspoon salt
¾ cup white sugar
2 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
  • Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
  • Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
  • Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
  • Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 29 g, Cholesterol 88.4 mg, Fat 22.1 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 283.2 mg, Sugar 21.9 g

LAYERED PUMPKIN-GINGERSNAP DESSERT



Layered Pumpkin-Gingersnap Dessert image

Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes vanilla pudding, pumpkin and COOL WHIP.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 24 servings

Number Of Ingredients 9

30 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/4 cup sugar
2 cups plus 2 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/2 tsp. pumpkin pie spice

Steps:

  • Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
  • Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
  • Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.7937 g, Sugar 0 g, Protein 2 g

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