Semi Homemade Pumpkin Cheesecake Bars Recipes

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

Ingredients

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

PUMPKIN CHEESECAKE BARS

Pumpkin Cheesecake Bars image

Pumpkin Cheesecake Bars start with a graham cracker crust filled with a cheesecake layer and topped with homemade whipped cream, each part flavored with pumpkin spice!

Provided by Amanda Rettke--iambaker.net

Categories Dessert

Time 5h20m

Number Of Ingredients 12

Ingredients

2 cups (14-16 sheets, 168 g) honey graham crackers, (finely crushed)
1 tablespoon granulated sugar
½ teaspoon pumpkin spice
½ cup (1 stick or 113g) butter, (melted)
4 packages (8 ounces each) cream cheese, (softened)
1½ cups granulated sugar
4 large eggs, (room temperature)
1 can (15 ounces) pumpkin puree
2 teaspoons pumpkin spice
1 pint (454g) heavy whipping cream
¼ cup (31g) confectioners' sugar
pumpkin spice, (for sprinkling (optional))

Steps:

Preheat the oven to 325°F degrees and spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Nutrition Facts : Calories 485 kcal, ServingSize 1 serving

SEMI-HOMEMADE PUMPKIN CHEESECAKE BARS

Semi-homemade Pumpkin Cheesecake Bars image

I took a box of Krustea's Pumpkin Bar Mix and made it my own!

Provided by Jessica Strayer @JessicaStrayer

Categories Cakes

Number Of Ingredients 12

Ingredients

FOR THE CRUST
1 package(s) pumpkin pie bar mix - gingerbread crust
3 tablespoon(s) butter, room temperature
FOR THE FILLING
1 package(s) pumpkin pie bar mix - pumpkin filling
1/2 cup(s) milk
2 large eggs
8 ounce(s) cream cheese, room temperature
4 tablespoon(s) butter, softened
FOR THE TOPPING
1 package(s) whipped topping, thawed
2 tablespoon(s) kernel's seasonings - caramel season

Steps:

Preheat oven to 350°F. Prepare a spring form pan by lightly greasing or coating with non-stick cooking spray.
Place Crust mix in medium bowl. Add 3 tablespoons melted butter or margarine and stir with a fork until moistened.
Spoon crust mixture into prepared pan and press evenly into bottom of pan. Bake for 5 minutes.
Hand mix filling and cream cheese together until smooth add butter and milk and mix until combined. Finally add eggs until completely combined and pour over hot crust. Bake 28-32 minutes until when a knife comes out clean
While baking, fold whipped topping and caramel seasoning.
Allow cheese cake to completely cool before putting whipped topping on top.

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