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 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!
MARBLED PUMPKIN CHEESECAKE BARS WITH A GINGERSNAP CRUST
I made these for Thanksgiving 2006, and they were a hit! Delicious crust and creamy filling. You get the best of both worlds (pumpkin pie and cheesecake) without the hassle of preparing a "real" cheesecake.
Provided by Chef Itchy Monkey
Categories Cheesecake
Time 1h
Yield 12-15 squares, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
- CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
- PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
- CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
- Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
- Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.
- Bake for 25 to 30 or until center is just set.
- Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.
Nutrition Facts : Calories 509.5, Fat 29.9, SaturatedFat 14.9, Cholesterol 119.2, Sodium 471.4, Carbohydrate 54.6, Fiber 1.5, Sugar 31, Protein 7.5
MARBLED PUMPKIN-MAPLE CHEESECAKE BARS
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Provided by Rick Martinez
Categories Small Plates Dessert Thanksgiving Halloween Fall Cheesecake Pumpkin Cream Cheese Sour Cream Butter Egg Vanilla Ginger Maple Syrup Kid-Friendly Soy Free Peanut Free Tree Nut Free
Yield 20 servings
Number Of Ingredients 16
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.
SPICED PUMPKIN-SWIRL CHEESECAKE
I have to give my husband credit for this cheesecake. He found a recipe like it and asked if I could make it for him. I always make it for his birthday, and my young daughter loves to help. -Monika Walsh, Monterey, California
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended., In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture., To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.
Nutrition Facts : Calories 483 calories, Fat 39g fat (18g saturated fat), Cholesterol 133mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.
LAYERED PUMPKIN CHEESECAKE BARS
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
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
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