An Easy Pumpkin Cheesecake Bars recipe that makes a 9X13 pan of Pumpkin Swirl Cheesecake Bars. Preheat the oven to 350 degrees F. Line a 9X9 brownie pan with parchment paper and set aside. Cut butter into flour mixture until small crumbs form. It really is delicious! Beat cream cheese, white sugar, pumpkin puree, eggs, vanilla extract, allspice, and cinnamon together in a bowl until smooth; pour over the cooled crust. Return dish to oven and continue baking until the topping browns, 30 to 35 minutes. Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Spread the pumpkin cream cheese mixture on top of the crescent dough. Sprinkle reserved topping over the cream cheese mixture. This is a simple and convenient make-ahead dessert! Your daily values may be higher or lower depending on your calorie needs. In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Stir pecans into the crumbs. The perfect no-bake dessert for fall is … These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham cracker … Nov 13, 2020 - Explore Sue Ronquillo's board "Pumpkin cheesecake bars" on Pinterest. I substituted walnuts for the pecans and I did not have the allspice so I omitted that from the recipe. These Pumpkin Cream Cheese Bars are a great Fall pumpkin layer bars treat and will be a hit at your house. This is the third time I make this and every time it comes out delicious. I did follow the recipe exactly so I'm a little puzzled. Ingredients Needed for Pumpkin Cheesecake Bars. In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly. Yes, you can even freeze these pumpkin dessert bars! Amount is based on available nutrient data. But this turned out very weird not like pumpkin cheesecake but not like pumpkin cake either--a very weird mishmash that neither my husband nor I found palatable. See more ideas about dessert recipes, delicious desserts, desserts. Percent Daily Values are based on a 2,000 calorie diet. The cheesecake bars need to be refrigerated, so store them in an airtight container in the refrigerator for up to 3 days. Incredibly easy and tasty. 202 calories; protein 3.1g; carbohydrates 21.7g; fat 11.9g; cholesterol 48.2mg; sodium 95.8mg. A slice of classic cheesecake is one of those desserts that takes nicely to added flavors and tinkering. These Pumpkin Cheesecake Bars are the perfect easy way to enjoy pumpkin cheesecake without all the work! It’s such an easy dessert to make and is perfect for Thanksgiving or Halloween. Add the whipped cream on top just before serving. That doesn’t mean we don’t love choclolate or that I don’t keep a stash of chocolate candy in a candy jar at all times. PREPARE: Preheat the oven to 350F and then line a 9×9 baking pan with foil … ; Add the eggs, butter, pumpkin, and vanilla extract into a mixing bowl and mix … Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect. I actually put this into a graham cracker pie crust. No-Bake Pumpkin Cheesecake Bars are a simple & easy dessert recipe that’s perfect for Halloween parties, Thanksgiving celebrations & more. Press onto bottom of 15x10 inch baking pan. Cut butter into flour mixture until small crumbs form. The crust is a simple mixture of gingersnap cookies, pecans and melted butter. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The perfect fall dessert. Press onto bottom of 15x10 inch baking pan. This great recipe for Easy Swirl Pumpkin Cheesecake Bars has a buttery gingersnap crust that explodes with flavor matching perfectly with pumpkin pie spice flavors in the cheesecake swirl! Refrigerate; cut into bars. Here’s why: 1) They really are so easy to make, 2) The crust to cheesecake ratio is perfect, 3) The pecans in the graham cracker crust are next level, 4) Mascarpone cheesecakes are much lighter (and therefore easier to justify like 2 to 5 slices…no judgment), and 5) These Easy Pumpkin Mascarpone Cheesecake Bars … Rich, creamy pumpkin cheesecake over an easy gingersnap crust, simply baked to … Preheat oven to 350 degrees F (175 degrees C). Allrecipes is part of the Meredith Food Group. 19.4 g Stir into pumpkin mixture; set aside. I also added extra cinnamon and a dash of ginger cloves nutmeg and allspice. You’ll love the moist pumpkin cake with sweet cheesecake piped throughout! To Freeze. I'll make it again. They are creamy, full of spice and topped with a cream cheese whipped cream! Lightly grease an 8-inch square baking dish. this link is to an external site that may or may not meet accessibility guidelines. If you love both pumpkin pie and cheesecake, these creamy bars are the perfect hybrid. Neufchatel can be substituted for the cream cheese for a lower-fat but equally scrumptious alternative. I’m more of a savory food person than a sweet food person. Plus these Pumpkin Cheesecake bars are totally worth it. Loved the taste and texture it's better than pie! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Easy to follow recipe for pumpkin cheesecake bars that are made in a 9×13 inch pan! Be sure to allow the pumpkin cheesecake bars to cool for at least 3 hours in the refrigerator before serving. Stir … What keeps you from making cheesecake at home? The classic pumpkin cheesecake layer is loaded with those traditional Fall flavors of cinnamon and nutmeg. Pumpkin Cheesecake Bars take some time to assemble but other than that it’s a super easy recipe. How to make Pumpkin Cheesecake Bars: These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. These pumpkin cheesecake bars are quick, easy and seriously almost TOO good (if there is such a thing)! Don't come on here and give this a one-star review after omitting the nuts lol that's half the taste of this bar. Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Do you love pumpkin? If I make it again I wouldn't do the crumble on top. Was looking for this delicious recipe as it was a family staple at thanksgiving growing up. Add vanilla, sour cream, and salt, and beat until combined, … In … Easy to make! They come together in a flash and are so irresistible! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Add comma separated list of ingredients to exclude from recipe. Pumpkin Cheesecake Bars are an easy-to-make pumpkin dessert that is perfect for the holidays. Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well. First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish. Add comma separated list of ingredients to include in recipe. Congrats! Delicious pumpkin/cheesecake combination that is easy to put together and makes enough for a crowd. In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Scroll down for a printable step by step recipe to reference! Bake for 35–40 minutes, or until the batter is just set and the center still jiggles slightly. Info. Store covered in refrigerator. I omitted the nuts and replaced with oats since my guys don't like nuts in desserts. Excellent! I followed the recipe exactly but left out the pecans which I can't imagine would make a difference. I also doubled the crumb mixture so I had more of a crust on the bottom and was able to sprinkle more topping on top. Instructions. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the … These pumpkin cheesecake bars have a graham cracker crust and the filling is only 7 ingredients! Mix flour and brown sugar in a bowl. HOW TO MAKE PUMPKIN CHEESECAKE BARS. 6 %, (18 1/4 ounce) package yellow cake mix, Pumpkin Streusel Cheesecake Bars (Cookie Mix), Marbled Pumpkin Cheesecake Bars With a Gingersnap Crust. Information is not currently available for this nutrient. Pumpkin Cheesecake Bars are so delicious and the recipe is really pretty easy and straightforward to make. Bake crust in preheated oven until lightly browned, about 15 minutes; remove from oven and set aside to cool slightly. If you need more pumpkin inspired desserts, be sure to try this Pecan Streusel Pumpkin Cheesecake or this classic Pumpkin Cheesecake … Learn how to make this classic winter warmer with recipes from around the world. Pat dough into the … We honestly don’t eat a lot of sweets. Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well. Perfect for Thanksgiving, Fall, and Halloween. … Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Preheat oven to 350°F. Nutrient information is not available for all ingredients. First pumpkin … Pumpkin Cheesecake Bars. The pecans are a great addition and the texture is just what I was looking for. In large mixer bowl, beat cream cheese until fluffy. This is a fun take on the traditional pumpkin pie and cheesecake. I've been making this for Thanksgiving for the past couple of years and my family and my boyfriends family love it. Use an electric mixer to cream together cream cheese, pumpkin, and pumpkin pie spice until the mixture is nice and fluffy. The flavor was good but the bars didn't set very well and I found the texture of the bars to be lumpy and I missed the creaminess of a cheesecake. How to Store Easy Pumpkin Cheesecake Bars. The best Pumpkin Cheesecake Bars recipe is here, packed with flavor and easy to make! They taste like a cross between creamy cheesecake and gooey pumpkin pie in a crowd-friendly bar! It was a hit! https://www.tasteofhome.com/recipes/pumpkin-cream-cheese-bars There’s a sturdy graham cracker crust on the bottom, then a layer of classic white cheesecake, and finally a delicate pumpkin cheesecake layer fragrant with cinnamon and pumpkin pie spices. Cheesecake bars are a great alternative to a round cheesecake. Want a quick and EASY pumpkin recipe that's sure to impress? You saved Easy Pumpkin Cheesecake Bars to your. With a thick gingersnap and graham cracker crust and creamy filling they are great for celebrating the change of season. I know I used to be afraid of tackling it! Set 3/4 cup of the mixture aside for topping the bars; press remainder of the mixture into the bottom of the prepared baking dish. Mix flour and brown sugar in a bowl. This time of year almost everything we make includes the favorite fall flavor of pumpkin, including these super easy No-Bake Pumpkin Cheesecake Bars . In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth. Very easy dessert and quite tasty! No gift befits the food-obsessed people in your life like a cookbook. In large mixer bowl, beat cream cheese until fluffy. To be afraid of tackling it … a slice of classic cheesecake is of... 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