Pumpkin Cheesecake Bars Recipes

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.

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!

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.

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

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.

Steps:

• Crust:
• Place a rack in center of oven; preheat to 350°F. Lightly butter a 13x9x2" metal baking pan. Line with parchment paper, leaving some overhang on long sides, then butter parchment. Pulse graham crackers in a food processor until fine crumbs form (you should have a generous 2 cups). Add sugar and salt and pulse just to combine. Add ½ cup butter and pulse until mixture is the consistency of wet sand.
• Transfer crumbs to prepared pan and press firmly into bottom with a measuring cup. Bake crust until fragrant and edges are just starting to take on color, 8-10 minutes. Transfer to a wire rack and let cool.
• Cheesecake and Assembly:
• Reduce oven temperature to 275°F. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Add eggs, sugar, vanilla, and salt and beat on low speed, occasionally scraping down sides of bowl, until incorporated. Add sour cream and maple syrup and beat until mixture is thick and creamy and no lumps remain. Scoop ¾ cup filling into a small bowl and save for marbling later. Add pumpkin purée, pumpkin pie spice, and ginger to remaining batter and beat until no streaks remain. Remove bowl from mixer and tap on counter several times to force any air bubbles to the filling's surface. Scrape filling into cooled crust; pop any air bubbles. Dollop reserved filling over pumpkin filling and swirl with a skewer or toothpick to marble.
• Bake cheesecake until edges are set but center still wobbles slightly when gently shaken (it will firm as it cools), 40-50 minutes. Transfer to a wire rack on stovetop and let cool (the warmth from the cooling oven will help it come to room temperature more slowly, keeping the top from cracking), about 3 hours.
• Chill cheesecake until cold and firm, 3-4 hours. Cut into bars or squares to serve.
• Do Ahead: Cheesecake can be made 2 days ahead. Cover and chill.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly.
• Press into 13 x 9 pan.
• Beat cream cheese in bowl until light and fluffy.
• Beat in condensed milk gradually.
• Add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
• Beat well.
• Pour over crust.
• Sprinkle with pecans.
• Bake for 35-40 minutes.
• Cool in pan.
• Cut into 48 bars.

Steps:

• HEAT oven to 350 degrees F. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. Press into bottom of 15 x 10-inch jellyroll pan.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk; beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.
• BAKE 30 to 35 minutes or until set. Cool. Chill. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
• Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan.
• Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.
• Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
• Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into 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.