PUMPKIN CHEESECAKE BITES
The perfect little fall bite!
Provided by Julie Chiou
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 °F. Lightly spray a 8x8 baking pan and a 9x9 baking pan with cooking spray. Set aside.
- In a food processor, put the graham crackers in and pulse until finely ground. Pour out into a large bowl. Pour the granulated sugar on top and stir, then add the melted butter and stir until well incorporated and all the crumbs are moist.
- Divide the graham cracker mixture evenly amongst the 8x8 baking pan and the 9x9 baking pan. Press gently to the bottoms of the pans. Bake for 10 minutes, until slightly golden brown on top. Remove, set aside, and turn oven temperature down to 325 °F
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and vanilla extract.
- In the bowl of a stand mixer, cream together cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt until light and fluffy. Gently pour in the pumpkin mixture and beat until well incorporated. Continue beating until no lumps remain.
- Divide the batter evenly amongst the 8x8 pan and the 9x9 pan.
- Bake for 40 minutes, or until the cheesecake starts to pull away from the sides.
- Let cool completely before cutting into circles.
- While the cheesecake cools, make your whipped cream.
- In a bowl of a stand mixer with the whisk attachment, whisk 1 cup of heavy cream until stiff peaks form. To pipe onto the individual circles, fill a piping bag with a large pastry tip (I used a closed star tip).
Nutrition Facts : ServingSize 1 Bite, Calories 264 kcal, Carbohydrate 21 g, Protein 4 g, Fat 19 g, Fiber 1 g, Sugar 16 g
PUMPKIN CHEESECAKE CRUNCH BITES
These squares of Pumpkin Cheesecake Crunch Bites sprinkled with pecan crunch topping are positively addictive.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Yield Makes 48 bites
Number Of Ingredients 16
Steps:
- Make crust: Preheat oven to 375 degrees. In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/4 cup granulated sugar, 1 stick melted butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into bottom of a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees. Let cool completely.
- Make topping: Combine butter, flour, brown sugar, a pinch of salt, and pecans in a bowl. Rub butter in with your fingers until mixture is well combined and crumbly. Set aside.
- Make filling: Pulse cream cheese in food processor until smooth. Add 3/4 cup granulated sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add eggs, flour, 1/2 teaspoon salt, cinnamon, ginger, and cloves; process until incorporated. Pour filling into cooled crust, scatter crumbles of topping over and bake until custard is just set and puffed, about 50 minutes. Let cool completely on a wire rack. Cut into bite sized squares.
PERFECT PUMPKIN CHEESECAKE BARS
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
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
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
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
PUMPKIN CHEESECAKE CRUMBLE SQUARES
Provided by Jeanne Thiel Kelley
Categories Food Processor Dairy Egg Nut Dessert Bake Thanksgiving Vegetarian Halloween Cream Cheese Pecan Oat Pumpkin Fall Chill Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 18
Steps:
- For crust:
- Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.
- For filling:
- Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.
- For topping:
- Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.
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