Layered Pumpkin Pie Cheesecake Bars Recipes

LAYERED PUMPKIN CHEESECAKE BARS

Steps:

• Preheat the oven to 325°F and spray a 13 x 9-inch baking dish with non-stick spray.
• Place the graham crackers in a sealable bag and pound them with a rolling pin until you have fine, even crumbs. Dump the graham cracker crumbs into a mixing bowl and add the butter, sugar, flour, and salt then stir until well combined.
• Spread the mixture evenly into the baking dish and press it down firmly. Bake for 12-15 minutes until it is a light golden brown. Set aside to cool while you make the filling layers.
• Place the cream cheese in a large mixing bowl and beat on medium speed until very smooth. Scrape the bowl down a couple of times to get it all mixed.
• Add the sugar and vanilla extract and beat for another 1 to 2 minutes until well combined and smooth. Add the eggs, one at a time, and beat until just combined.
• Transfer 1/2 of the batter to another mixing bowl and stir in the sour cream then spread the mixture over the crust.
• Add the pumpkin pie spice, cinnamon,, and pumpkin puree to the remaining cheesecake mixture and spread it on top of the vanilla layer (see notes).
• Bake until the edges are set and the center is slightly jiggly, about 40 to 45 minutes.
• Let the cheesecake cool completely on a wire rack for about 2 hours.
• While the cheesecake cools, add the whipped cream, sugar, and vanilla extract to a mixing bowl and beat on medium speed until combined then increase the speed to high and beat until stiff peaks form.
• Spread the whipped cream over the cheesecake bars then slice and serve.

LAYERED PUMPKIN CHEESECAKE BARS

Steps:

• 1. Preheat oven 325º. 2. Combine crumbs and butter for the crust. 3. Line 9 x 13-inch pan with nonstick foil and press crumbs onto bottom. 4. Chill crust while making the cheesecake batter. 5. Beat cream cheese and the 1 1/2 cups sugar in a stand mixer fit with the paddle attachment until smooth, then mix in eggs, one at a time. Mix in vanilla. 6. Spread half of the cheesecake batter into the pan evenly and smooth. 7. Freeze the pan. 8. To the rest of the cheesecake batter, stir in the pumpkin, additional 1/4 cup sugar and the cinnamon, ginger and nutmeg. 9. Spread the pumpkin cheesecake carefully on the frozen cheesecake layer. 10. Bake 30 -45 minutes or until center is nearly set. 11. Cool completely and chill. 12. Serve with caramel sauce and whipped cream.

LAYERED PUMPKIN CHEESECAKE BARS

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.