Light And Tasty Pumpkin Cheesecake Bars Recipes

PUMPKIN CHEESECAKE BARS RECIPE BY TASTY

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!

PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
• In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
• Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
• In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
• Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
• To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
• Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
• Bake for 35-40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
• Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
• Enjoy!

PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 350°F.
• Combine flour and brown sugar.
• Add butter and cut in until well distributed and crumbly.
• Reserve 3/4 cup of the mixture and spread the rest in the bottom of an 8x8 inch baking pan, pressing down to compact.
• Place in oven and bake for 15 minutes, then cool slightly.
• Combine the rest of the ingredients and beat until smooth.
• Pour over the crust and sprinkle with the reserved crumb mixture.
• Return to oven and bake for another 30-35 minutes.
• Allow to cool before cutting into bars.

PUMPKIN CHEESECAKE BARS

Steps:

• Combine flour and brown sugar in medium bowl.
• Cut in butter to make a crumb mixture.
• Stir in nuts.
• Set aside 3/4 cup crumb mixture for topping.
• Press remaining mixture into bottom of 8 x 8 baking pan.
• Bake in preheated 350° oven for 15 minutes.
• Cool slightly.
• Combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl.
• Blend until smooth.
• Pour over baked crust.
• Sprinkle with reserved topping.
• Bake an additional 30-35 minutes.
• Cool before cutting into bars.