Pumpkin Cream Cheese Squares Recipes

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

Steps:

• For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
• Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
• Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
• For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

Steps:

• I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit. In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed. In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake -pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure "8's" - to blend it a bit. Bake for 25-30 minutes or until filling is just set (the middle will still jiggle a little bit). Cool the bars in the pan and chill in the fridge for at least 4 hours before serving. 350

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:

• Preheat the oven to 375 degrees.
• Grease a 9x13 pan.
• For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
• For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
• Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
• Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.

Steps:

• Preheat oven to 375. Grease 9x13 baking pan.
• For filling: whisk together cream cheese, sugar and egg until well blended. Set aside.
• For batter: Combine pumpkin, sugar, egg, and oil. Mix well.
• Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger. Pour into prepared pan.
• Drizzle cream cheese mixture over batter. Cut through batter with knife several times for marbled effect.
• Sprinkle with chocolate morsels, if desired.
• Bake 25-30 minutes or until tester inserted into the center comes out clean.
• Cool, cut into squares.

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth.
• Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
• In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
• Spread about 2/3 of the batter evenly into the prepared pan.
• In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth.
• Spread cream cheese mixture evenly over the pumpkin batter.
• Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
• Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
• Cool completely in pan, then cut into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
• Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
• Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
• Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.