PREPARE: Preheat the oven to 350F and then line a 9×9 baking pan with foil (making sure it hangs over the edges) and spray with non-stick cooking spray; set aside. Remove from the heat, whisk in the vanilla extract. Double Layer Pumpkin Cheesecake with Oreo Crust. Pin Rate. A slice of classic cheesecake is one of those desserts that takes nicely to added flavors and tinkering. square baking pan. It seemed like there was too much flour in the nut crust/topping. With the seasons changing I wanted to share a fall spin on this favorite! These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. HOW TO MAKE PUMPKIN CHEESECAKE BARS. Stir into pumpkin mixture; set aside. They are irresistible, made of two layers: one is a classic vanilla cheesecake, and the second, is a very flavorful pumpkin cheesecake. The flavor is really good. Really good! Then, you use a hand mixer to beat the cream cheese, sour cream, sugar and vanilla in a small bowl until they’re smooth. I love to garnish each individual slice with whipped cream and a dusting of cinnamon, but that's totally optional. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn’t touch the water). First you make a graham cracker crust. Top with an optional dollop of the whip. It gives a much better color and flavor like the one seen in the Picture. Rich vanilla cheesecake. Bake at 350 for 20-25 minutes or until set and let cool. 1 cup flour. It did not brown well and it just tasted like raw flour had been sprinkled on top! nutmeg and 1/4 tsp. I wanted a bit more balance between pumpkin and cream cheese, but apparently that was just me. Both are delicious and have so many layers of pumpkin goodness. Makes the house smell heavenly, and they taste better than they smell. Cook Time: 50 mins. Cream Cheese – the cheesecake layer begins with cream cheese! Pin Recipe . To begin, you combine the graham cracker crumbs, sugar and melted butter in a small bowl and then press it into a foil-lined 8×8 pan. Keyword no bake pumpkin cheesecake bars, pumpkin cheesecake, pumpkin cheesecake bars. Add the eggs, mix just until combined, then pour over crust. Bake for 35–40 minutes, or until the batter is just set and the center still jiggles slightly. Recipe by KyJo5096. WOW, is all I have to say. These Pumpkin Cream Cheese Bars are a great Fall pumpkin layer bars treat and will be a hit at your house. Subscribe to get insider tips delivered to your inbox! I recommend baking the pumpkin layer. Facebook Tweet. Sprinkle with reserved crumb mixture. These Gluten Free Pumpkin Cheesecake Bars are truly one of the best healthier pumpkin desserts you can have! 10 graham crackers, crushed. Butter Tart Squares recipe (freezer friendly!) Bake at 350° for 15 minutes or until edges are lightly browned. Store in the refrigerator. thanks! PUMPKIN CREAM CHEESE BARS If you follow me on Instagram you know that we had our annual Halloween Bunko and of course I needed a costume for the night. Slowly add in the eggs, pumpkin purée, sweetener, cinnamon, pumpkin pie spice, and vanilla extract and beat until well mixed. See more ideas about dessert recipes, delicious desserts, desserts. These pumpkin cheesecake layer bars will serve a crowd. Servings: 16 bars. Remove it from the heat, and beat an additional 1-2 minutes. 1 teaspoon vanilla. Pumpkin Cream Cheese Bars are moist pumpkin bars with swirls of cream cheese frosting throughout. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. I found this recipe and decided to make it for a trial run before the big day. Pumpkin cheesecake bars are a good traveler for tailgating or a Thanksgiving dessert. Baked in a 9-by-13-inch pan, these are sliced into bars that are … I had a prepared graham cracker crust so I used that and had enough left over to make a second pie. These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. Cuisine American. It is finally Pumpkin season again! 1 ½ cups sugar. https://sugarapron.com/2018/09/03/pumpkin-pie-cheesecake-bars Pumpkin Muffins – Moist pumpkin muffins topped with a brown sugar crumble and cinnamon icing. Ingredients. Calories: 213 kcal. If you’d like to make a plain or vanilla cheesecake, I’d recommend checking out my white chocolate raspberry protein cheesecake first. Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen! The hands-off cooking and cooling time allowed me to make dinner while anticipating the dessert. Pumpkin Cheesecake Bars. My Peanut Butter Pumpkin Cheesecake Bars are simple to prepare and perfect for your upcoming Holiday gatherings. Line a 8 X 8” baking pan with parchment paper and grease with cooking spray. I love them topped with fresh whipped cream and an extra dash of cinnamon. While the crust is baking, separate the three remaining eggs. Pumpkin Cheesecake Bars Baking season is always so much fun! These famous pumpkin … Required fields are marked *. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. While these do require a bit of … Can these be made in advance? An Easy Pumpkin Cheesecake Bars recipe that makes a 9X13 pan of Pumpkin Swirl Cheesecake Bars. 4 eggs. I know I used to be afraid of tackling it! 2 – Make the pumpkin cheesecake filling; beat together pumpkin puree and cream cheese until creamy. The BEST pumpkin cheesecake bars -- a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel and caramel sauce. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent. 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 crust. grinch. As we mentioned, these pumping dessert bars take a little bit of time to make, but they’re worth it. Pumpkin desserts are always a huge hit with me! That's why I adore these cheesecake bars. It's way easier to do that than to go through the effort of baking something. But there was a definite note to it that I couldn't put my finger on, but didn't like; and then I realized it had to be the allspice, which I'd never used before. This easy pumpkin dessert is absolutely delicious and perfect for fall! Pumpkin Cheesecake Bars are my latest favorite fall dessert. The taste is not bad, but the texture is grainy. This recipe is absolutely outstanding! 4 eggs. These pumpkin cheesecake bars have four different layers: brownie, vanilla cheesecake, oreos, and pumpkin cheesecake. Scroll down for a printable step by step recipe to reference! These were so delicious! These keto pumpkin cheesecake bars make fall snacking healthy and super easy. Pumpkin Cheesecake Bars are an easy-to-make pumpkin dessert that is perfect for the holidays. We shared them with friends and I was immediately asked when I was going to share this recipe. Pumpkin lovers of all ages will instantly fall in LOVE with these easy-to-make pumpkin cheesecake bars. Very good! Last Fall I shared my favorite Keto Cranberry Cheesecake Bars and it turns out, they are your favorite too! These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert. Pumpkin Cheesecake Bars. What a great, quick and easy recipe! Pumpkin Cheesecake Bars. Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. Preheat oven to 350°. I always thought it was called allspice because it was a combination of all the traditional baking spices, but it's NOT--it's ground up seeds of a tropical evergreen (pimento) tree. I was confused throughout on a few different steps. 11 ingredients. This was a hit for thanksgiving. Just a classic pie filling poured on top of a spiced graham cracker crust. A nice change from the usual pumpkin pie. Cut into bars. No worries about squishing pretty toppings or balancing something delicate in the car. Save 1 cup for top layer. - The Recipe Rebel. I was never much of a plain pumpkin pie person but wanted to make something for Thanksgiving with pumpkin for dessert. MIX CRUST: In a medium sized mixing bowl, whisk together the flour and light brown sugar. The pumpkin cheesecake bars can stay in the freezer up to 30 days. After baking, remove pan from oven, loosely cover with foil, and transfer to the refrigerator to chill … In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. 1: How to line the pan with foil, and if that was just the bottom or sides. This recipe can be doubled easily and baked in a 9 x 13 pan. N. grinch. Author: Miss AK; Prep Time: 15 minutes + 4 hours cooling time; Cook Time: 45 minutes; Total Time: 1 hour + 4 hours cooling time; Yield: about 12 1 x; Print Recipe. chill 4 hours. For the Crust. Lightly butter a 13x9x2" metal baking pan. I haven’t substituted the gelatin & I’m not sure of any allergies or preferences, so I would google what are suggestions that you could use. Add it over the crust in the baking dish. In a large bowl, beat cream cheese and sugar until smooth. Pour over crust. … Bake at 350 degrees for 15 minutes. These amazing Keto Pumpkin Winner! I will try it with pecans next time. Taste of Home is America's #1 cooking magazine. Cool fully, and cut into squares. More. 20 People talking Join In Now Join the conversation! Store in the refrigerator. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. I am glad you found them!! … 1 cup flour. There also was very little cheesecake flavor. Cut in softened butter. These pumpkin cheesecake bars have a graham cracker crust and the filling is only 7 ingredients! 5 from 3 votes. This cheesecake basically combines the best of two worlds, and the vanilla cheesecake balances the pumpkin flavor in the most perfect way. Maybe I did something to mess up the recipe since it gets such rave reviews, but I had to be honest about my disappointment. If … These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. Print Recipe . ½ cup butter. They are like the lovechild of cheesecake and pumpkin pie! Unfortunately, I had issues with how the recipe was written. This is a fall staple at our house. Mix in chopped pecans. Pat dough into the … A huge hit for Thanksgiving in my home. These luscious pumpkin pie cheesecake bars were loved by everyone who tried them. I wish there were pictures of the steps, or a t least explanations of what they were supposed to look like. Cool on a wire rack. CAN YOU SUGGEST A SUBSTITUTE? The bottom is a delicious gingersnap crust with a spicy pumpkin cheesecake filling on top. Recipe by KyJo5096. * Percent Daily Values are based on a 2000 calorie diet. Beating at high speed, for about 7-9 minutes, or until it's stiff and glossy. I DON’T EAT GELATIN. They're full of fall spices and are sure to impress at any holiday gathering. Remove it from the heat, and beat an additional 1-2 minutes. Pumpkin Cheesecake Bars. Meanwhile, separate the three remaining eggs. You're going to love these layered pumpkin pie cheesecake bars. What if I don’t have a double boiler? https://www.tasteofhome.com/recipes/layered-pumpkin-cheesecake-bars 15 oz pumpkin puree, 1 can. What keeps you from making cheesecake at home? Layer the pumpkin and cheesecake layers 1/4 cup at a time onto the pre-baked shortbread crust. I found the baking to be stress-free. Add chocolate chips for a decadent treat. Recipe by Tasty. A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. While these do require a bit of extra work, they are totally worth it. These peanut butter pumpkin cheesecake bars will have your guests begging for the recipe. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Your email address will not be published. For more simple layered pumpkin desserts you can always check out our Pumpkin Lasagna and Pumpkin Pudding Parfaits. Gallery. These Pumpkin Cheesecake Bars are the perfect easy way to enjoy pumpkin cheesecake without all the work! Total Time: 1 hr. This pumpkin cheesecake bars recipe calls for 1 cup of pumpkin, which is a significant amount relative to the other ingredients. Tips for making the best Pumpkin Cheesecake Bars . ½ cup brown sugar. Greek Apple Cheesecake Bars; Pumpkin Spice Apple Crisp; Gluten Free Paleo Apple Crisp; Hungry for More? 3: I, as well, had issues with my eggs curdling for my pumpkin layer. They turned out perfect! Cool on a wire rack. The reason it's so tempting to eat that sugary snack while you're on keto is that they are just way too easy to grab out of the pantry. Pumpkin Cheesecake with Sour Cream Topping, Contest-Winning Pumpkin Cheesecake Dessert, White Chocolate Pumpkin Cheesecake with Almond Topping, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. 1 tablespoon ground cinnamon. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. These bars are like a beautiful cross between pumpkin cheesecake and pumpkin pie -- in bar form. Email. Pour the plain cheesecake layer over the crust. Make your own by simmering a few inches of water in saucepan. There are short cuts that can be made but if you want them to look as good as they do above, then we suggest following these steps. The perfect no-bake dessert for fall is here! This Pumpkin bar dessert also cuts easily at room temperature and is food safe at room temperature for several hours. can you take the foil out of the pan before serving? 1 ½ cups sugar. I didn’t write this recipe nor have anything personally to do with it but I can help explain why the eggs (which I assume you’re meaning the egg white) scrambled. 5.5k. So happy they did! These Pumpkin Cheesecake Bars will be the hero of every gathering and are easier to make than you think (just watch the video)! Beating at high speed, for about 7-9 minutes, or until it’s stiff and glossy. 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