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
This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 bars.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE SQUARES
Cinnamon chips and sugar cookie dough add a interesting (and easy) twist to a dessert that's great any time of year. I serve these with a dollop of Cool Whip.
Provided by TOMGIRL
Categories Fruits and Vegetables Vegetables Squash
Time 6h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pat the cookie dough into a 9x13 inch baking dish to cover the bottom, and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes.
- Meanwhile, beat together the cream cheese, sugar, pumpkin pie spice, and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish, and return to the oven. Continue baking until the center of the mixture has set, 30 to 35 minutes.
- Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 46.1 g, Cholesterol 112.1 mg, Fat 34.5 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 18.7 g, Sodium 382.8 mg, Sugar 34.5 g
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 CHEESECAKE SQUARES
You don't have to choose between pumpkin pie and cheesecake anymore! This recipe for pumpkin cheesecake bars, brings these two favorites together in the most delightful way. A sweet, nutty and crumbly base is filled with the velvety combination of pumpkin, cream cheese and spices and covered with a topping of sweetened sour cream. Throw the whole recipe together a day ahead, it only takes 20 minutes of hands-on time, and you'll be ready for Thanksgiving (or any fall occasion) with a dreamy dessert mashup that's sure to please the crowd!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.
- In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.
- Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 26 g, TransFat 1/2 g
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 TIRAMISU CHEESECAKE BARS
This Thanksgiving dessert is sure to impress! It combines holiday-favorite pumpkin pie with the flavors of tiramisu for an out-of-this world dessert bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In medium bowl, place cookie mix; cut in butter using pastry blender or fork until mixture is crumbly. Press mixture in bottom of pan. Bake 8 to 10 minutes or until set.
- Meanwhile, in large bowl, beat mascarpone, cream cheese, sugar, flour and egg with electric mixer on medium speed until smooth. Remove 3/4 cup of the cheesecake mixture, and place in small bowl; set aside. Stir pumpkin and pumpkin pie spice into original bowl of remaining cheesecake mixture. Stir melted chocolate, cognac and espresso powder into reserved 3/4 cup cheesecake mixture.
- Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.
- Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.
- In microwavable bowl, microwave heavy whipping cream 1 minute to 1 minute 30 seconds or until hot. Add 2/3 cup chocolate chips; stir until smooth. Spread mixture on top of cheesecake.
- Refrigerate about 4 hours or until completely cool. Cut into bars to serve. Top each bar with a dollop of whipped cream just before serving.
Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 8 g, TransFat 0 g
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