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 SPICE CHEESECAKE BARS
Pumpkin Spice Cheesecake Bars are a perfect variation of the traditional fall dessert which will leave you craving for more! Loaded with delicious ingredients like quick oats, white chocolate chips, cream cheese, and pumpkin puree, makes these bars irresistible!
Provided by 2 sisters recipes
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F ( 190C).
- In a large bowl, combine flour, brown sugar, and oats.
- Cut butter into pieces and mix into the flour mixture until coarse crumbs form. You can use a pastry cutter or your hands to make the crumble.
- Stir in white chocolate chips and reserve 2 and 1/2 cups of crumble mixture for topping. Then press the remaining mixture into a greased 12" x 9" x 2+1/2" baking dish. Set aside.
- In a large bowl, beat cream cheese, condensed milk, and vanilla extract. Beat until creamy. Pour cream cheese mixture over the crust. Spread evenly.
- In the same bowl (no need to clean bowl or beaters ) lightly beat pumpkin with sour cream, pumpkin spice, cinnamon, sugar, and corn starch until well combined.
- Spoon pumpkin spice mixture over the cream cheese mixture. The pumpkin mixture will be a thin layer on top, so spread it evenly the best you can,.
- Sprinkle the reserved crumble mixture on top.
- Bake for 25 to 30 minutes, or until golden. Set aside and allow cooling completely.
- Chill for 4 hours,or overnight is best. Then cut into bars.
- Store any remaining cheesecake bars in the fridge for up to 3 days, or freeze up to 2 weeks.
- Yields: about 22 to 24
Nutrition Facts : Calories 291 calories, Carbohydrate 34.7 grams carbohydrates, Fat 15.3 grams fat, Fiber ,8 grams fiber, Protein 4.8 grams protein, ServingSize 1 bar, Sugar 24.8 grams sugar
PUMPKIN SPICE CHEESECAKE
My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
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 BARS
A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batter to swirl into the pumpkin batter just before baking.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 1h10m
Yield About 15 bars
Number Of Ingredients 11
Steps:
- 1. Heat the oven to 375 degrees. Lightly grease a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on two sides.
- Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you will have about 2 1/2 cups of crumbs). Transfer the crumbs to a medium bowl, and stir in the sugar and salt. Add the melted butter and mix until evenly incorporated. Press the crust into an even layer in the base of the prepared pan.
- Bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
- Make the filling: Wipe out the bowl of the food processor, and place the cream cheese, sugar and brown sugar inside. Pulse until the mixture is fully combined. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
- Add the vanilla and pumpkin pie spice, and pulse until combined. If desired, reserve 1 cup of the cheesecake batter in a small bowl to make a swirl effect later.
- Add the pumpkin to the remaining cheesecake batter, and pulse until fully incorporated. Pour the pumpkin cheesecake into the cooled crust. If using, slowly pour the reserved white cheesecake batter over the pumpkin cheesecake batter in a slow, thin stream, and use a toothpick or wooden skewer to swirl the two batters together. (If you pour too quickly, the white batter will sink inside the pumpkin.)
- Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 35 to 40 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 2 hours, up to overnight). Use a sharp knife to release the edges and use the parchment paper to carefully lift the cheesecake from the pan and transfer it to a cutting board. Slice into 15 even pieces, wiping the knife between cuts for the cleanest edges.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 14 grams, Sodium 329 milligrams, Sugar 29 grams, TransFat 0 grams
PUMPKIN SPICE CHEESECAKE BARS
This is what everyone asks me to bring to gatherings, no matter the season. These are easy and fabulous. Add a dollop of Cool Whip® on top (optional). Store in the refrigerator.
Provided by Jandeebee
Time 1h25m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, 1 egg, melted butter, and 2 teaspoons pumpkin pie spice in a bowl; mix on low speed until crumbly. Press into the bottom of a jelly roll pan.
- Beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt. Mix well. Pour over crust.
- Bake in the preheated oven until set, about 35 minutes. Let cool completely, about 30 minutes. Cut into bars and chill until ready to serve.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 56.2 g, Cholesterol 125.4 mg, Fat 25.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 11.9 g, Sodium 535.1 mg, Sugar 43.2 g
PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, gingersnap cookies, unsalted butter, cream cheese, granulated sugar, large eggs, all purpose flour, pumpkin puree, McCormick® Pumpkin Pie Spice
Provided by Gwenaelle Le Cochennec
Categories Desserts
Yield 12 bars
Number Of Ingredients 9
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!
More about "pumpkin spice cheesecake bars recipes"
EASY CHEESECAKE PUMPKIN BARS RECIPE - DELISH
From delish.com
Estimated Reading Time 3 mins
- Make the cream cheese topping: Microwave cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring
- to 350º. Butter a 9"-x-13" pan and line with parchment, leaving a 2" overhang.In a small bowl, whisk flour,
PUMPKIN SPICE CHEESECAKE BARS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
5/5 (1)Total Time 1 hrServings 18Calories 280 per serving
EASY SPICED PUMPKIN CHEESECAKE BARS | KITCHEN CENTS
From kitchencents.com
PUMPKIN PIE SPICE CHEESECAKE SQUARES RECIPE - LAND …
From landolakes.com
PUMPKIN PIE SPICE CHEESECAKE BARS - JULIA RECIPES
From juliarecipes.com
PUMPKIN SPICE CHEESECAKE BARS RECIPE | MIX AND …
From mixandmatchmama.com
PUMPKIN CHEESECAKE BARS RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PUMPKIN SPICE RICOTTA CHEESECAKE BARS RECIPE — SALT & WIND TRAVEL
From wp.saltandwind.com
KETO PUMPKIN CHEESECAKE BARS - THE BEST KETO RECIPES
From thebestketorecipes.com
PUMPKIN CHEESECAKE BARS - DINNER AT THE ZOO
From dinneratthezoo.com
PUMPKIN CHEESECAKE BARS | GIMME DELICIOUS
From gimmedelicious.com
NO BAKE PUMPKIN CHEESECAKE BARS - FLOURING KITCHEN
From flouringkitchen.com
EASY SPICED PUMPKIN CHEESECAKE BARS | KITCHEN CENTS
From kitchencents.com
PUMPKIN SWIRL CHEESECAKE BARS - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
NO BAKE PUMPKIN CHEESECAKE BARS (20 MIN. PREP!)
From chunkyinkentucky.com
EASY PUMPKIN SPICE CHEESECAKE BARS - DESERT CHICA
From desertchica.com
20 BEST PUMPKIN DESSERTS - DESSERT - MANY SIMPLE RECIPES
From manysimplerecipes.com
PUMPKIN SPICE CHEESECAKE BARS RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
PUMPKIN SPICE LATTE CHEESECAKE BARS | TOLL HOUSE®
From verybestbaking.com
PUMPKIN CHEESECAKE BARS - I AM BAKER
From iambaker.net
PUMPKIN CHEESECAKE BARS RECIPE - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
PUMPKIN SPICE CHEESECAKE BARS – AUNT BEE'S RECIPES
From auntbeesrecipes.com
PUMPKIN CHEESECAKE BARS RECIPE - MASHED.COM
From mashed.com
WEIGHT WATCHERS PUMPKIN SQUARES - THERESCIPES.INFO
From therecipes.info
PUMPKIN SWIRL CHEESECAKE BARS (VEGAN + GF) - MINIMALIST BAKER …
From minimalistbaker.com
PUMPKIN SPICE LATTE FROZEN CHEESECAKE BARS | LIBBY'S®
From verybestbaking.com
PUMPKIN SPICE RICOTTA CHEESECAKE BARS RECIPE - SALT AND WIND
From saltandwind.com
BEST PUMPKIN CHEESECAKE BARS RECIPE - HOW TO MAKE …
From goodhousekeeping.com
PUMPKIN PIE CHEESECAKE BARS - DESSERTS ON A DIME
From dessertsonadime.com
BEST PUMPKIN PIE CHEESECAKE BARS (EASY RECIPE) - COOKIN' WITH MIMA
From cookinwithmima.com
PUMPKIN CHEESECAKE BARS RECIPE - THE FRESH COOKY
From thefreshcooky.com
SKINNY PUMPKIN SPICE CHEESECAKE BARS - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
PUMPKIN CHEESECAKE SWIRL BARS RECIPE - PILLSBURY.COM
From pillsbury.com
SPICE CAKE CHEESECAKE BARS RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
HOMEMADE PUMPKIN CHEESECAKE BARS: GET YOUR SPICE ON NOW
From foodal.com
PUMPKIN SWIRL CHEESECAKE BARS | BEYOND FROSTING
From beyondfrosting.com
SALTED CARAMEL PUMPKIN CHEESECAKE BARS - SWIRLS OF FLAVOR
From swirlsofflavor.com
PUMPKIN CHEESECAKE BARS - KNEAD SOME SWEETS
From kneadsomesweets.com
PUMPKIN CHEESECAKE BARS - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
HOMEMADE PUMPKIN CHEESECAKE BARS RECIPE - THE AWESOME MUSE
From theawesomemuse.com
EASY PUMPKIN CHEESECAKE BARS RECIPE - EATING ON A DIME
From eatingonadime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love