I also love using a gingersnap cookie crust in my pumpkin swirl cheesecake. First off, this recipe ditches fussy pie crust and amps up the flavor with a gingersnap crust instead. In my last post, I discussed my two favorite fall flavors: apples and pumpkin, and shared a recipe for Caramel Apple Cinnamon Rolls, featuring apples, obviously. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Be sure to check the Recipe Notes, below, for guidance on storage & freezing. Remove the crust from the oven, and reduce the oven temperature to 300°F. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! Here’s a quick overview of the process– scroll down for the full recipe. No need to turn on the oven for this easy No-Bake Pumpkin Cheesecake! These Pumpkin Cream Cheese Bars taste like pumpkin pie and cheesecake had a delicious baby! For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Take a look at the rest of my bar recipes while you’re here. Overview: How to Make Pumpkin Streusel Bars. A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert. Oct 8, 2019 - Pumpkin Swirl Cheesecake Bars have a buttery gingersnap crust, with ribbons of creamy vanilla and spiced pumpkin cheesecake marbled on top. These pumpkin swirl cheesecake bars combine classic cheesecake, with a spiced pumpkin cheesecake, on top of a delicious gingersnap crust. This cheesecake has been our dessert for the past three Thanksgiving dinners! … These Gingersnap Pumpkin Cheesecake Bars have a crunchy gingersnap cookie crust topped with a luscious, smooth pumpkin cheesecake filling. This post for Pumpkin Cheesecake with Gingersnap Pecan Crust was created in partnership with Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™. Creamy cheesecake with just enough of that pumpkin pie swirl. The bottom is a delicious gingersnap crust with a spicy pumpkin cheesecake filling on top. Pumpkin Cheesecake Bars. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. I wanted to make something festive for this week’s school lunch treat so when I stumbled upon a recipe for mini pumpkin swirl cheesecakes on Fine Cooking I thought they sounded wonderful. Apple cinnamon gingersnap cookie crust topped with creamy cheesecake filling that stars pure pumpkin, cinnamon, nutmeg, ginger and vanilla bean paste. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. But I really mean it for a Fall dessert. While I’m calling these beauties pumpkin swirl cheesecake bars, I feel like pumpkin pie cheesecake bars might even be more fitting. Hi hi! Let me warn you that this cheesecake is MUCH better if you make the gingersnap crust! WARNING: this dessert is so addicting you will need a warning notice for your family to save room for dessert! I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin filling is super light and delicious. You might feel intimidated by making a cheesecake, but I’m here to tell you it’s easy! Nutella swirled into top of filling before baking. I kept close to the main recipe but kicked them up a notch by adding a gingersnap crust which my kids raved about. This pumpkin cheesecake bars recipe is my absolute favorite. You'll love these spiced bars! This pumpkin swirl cheesecake features a delicious pumpkin spice swirl, rich and creamy cheesecake filling, a deliciously spiced and crunchy gingersnap cookie crust, and is topped with fresh whipped cream and salted caramel sauce. Bake at 325° for 45 to 50 minutes or until a knife inserted near the center comes out clean. Preheat the oven to 350℉. Make the gingersnap crust: In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. Gingersnap Cookie Crust1 1/2 The graham cracker crust is too crumbly, maybe even too dry. Perfect for Thanksgiving, Fall, and Halloween. With a gingersnap crust, pumpkin pie filling and a cream cheese swirl, this is the perfect fall dessert for parties and holidays. Pumpkin swirl cheesecake bars are everything you love about the classic dessert packed into one hand-held bar, crunchy gingersnap crust included! Serving Pumpkin Cheesecake with Gingersnap Crust: With your pumpkin cheesecake baked, chilled, & set to perfection, all that’s left is the very best part – serving it! To make your Pumpkin Cheesecake: Preheat oven to 350 degrees. https://whatscookingamerica.net/Cake/Pumpkin-Swirl-Cheesecake.htm Pumpkin Cheesecake Ginger Cookie Crust. But if you have to, just use 2/3 of the recipe. I do think the texture could use some improvement. Tastes like fall in a bar. It’s October so we are firmly in pumpkin season now! Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust If you love pumpkin and cheesecake you are going to want to try this recipe. 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! Place large spoonfuls of pumpkin batter randomly over cream cheese batter. This pumpkin cheesecake with gingersnap crust is incredibly make-ahead friendly. Pumpkin Cheesecake Swirl Bars. Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. ! It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Pumpkin Swirl Cheesecake . Like others, I also use ground pecans in place of the hazelnuts, but I also find that a spicy gingersnap makes for a better crust. Tasty Team. I was craving gingersnap cookies. I received complimentary products and compensation to facilitate my review, but all opinions within are my own. The combination is phenomenal. for 12 bars. This is a stunning autumn dessert that satisfies year-round. Gwenaelle Le Cochennec & Jordan Kenna. Pour remaining cream cheese batter over crust. Set aside an 9-inch round springform pan or cheesecake pan with a removable bottom.. Make the crust: Use a food-processor to pulse together the gingersnap crumbs, salt, and cinnamon. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. https://bluebowlrecipes.com/pumpkin-swirl-cheesecake-with-gingersnap-crust Pumpkin puree and cream cheese combine on a gingersnap cracker crust giving you the perfect fall dessert recipe! Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. So isn't it only fair that I share a recipe featuring pumpkin next? And if I’m making a pumpkin cheesecake, it has to have a gingersnap crust. Everything converts nicely but the vanilla, nutmeg, and cloves (unless there is such a thing as a 1/3 tsp). Looking for the BEST Pumpkin Cheesecake Bars? A gingersnap cookie crust adds delicious pumpkin spice flavor. An autumn style recipe in the middle of summer. Add a dollop of cinnamon whipped cream for the perfect fall dessert. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. This is the ultimate pumpkin cheesecake. The flavor is phenomenal. https://www.foodnetwork.com/.../pumpkin-gingersnap-cheesecake-3166868 Drizzle in the melted butter and pulse a few times until combined. In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form. It’s a pretty thick layer so be sure to pre-bake it before adding the filling. Share “Marbled Pumpkin-Maple Cheesecake Bars” on Facebook; Share “Marbled Pumpkin-Maple Cheesecake Bars” on Twitter; Share “Marbled Pumpkin-Maple Cheesecake Bars” … Print. I know I say that a lot. Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl with a knife. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. Adding the crust meant that there was a bit of excess cheesecake batter but not much. Make the gingersnap crust. The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the pumpkin pie cheesecake filling. Ingredients. How amazing would that be on a greeting card?! Preheat the oven to 350℉. https://ohsweetbasil.com/gingersnap-pumpkin-cheesecake-bars-recipe These decadent bars are perfect for holiday potlucks! Pumpkin Cheesecake with a Gingersnap Crust. This should have a marbled look. It’s freezer friendly, too! I used an 11×7-inch baking dish for these cheesecake bars, which gives you ten perfect portions. Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. A super creamy and smooth pumpkin cheesecake filling slathered on top of a crunchy and spiced gingersnap crust. You don’t have to make the hard choice between pumpkin pie and cheesecake at your next holiday meal. How to make pumpkin cheesecake bars. Remove from oven, and let cool on a wire rack. 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