Pumpkin cheesecake bars are a good traveler for tailgating or a Thanksgiving dessert. Stir in pecans; set aside 3/4 cup for topping. So easy to whip up and transport. Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. It seemed like there was too much flour in the nut crust/topping. I followed the advice about using regular margarine (I used imperial brand) and a little more than what the recipe called for. 5 from 3 votes. Pumpkin Cheesecake Bars. These keto pumpkin cheesecake bars make fall snacking healthy and super easy. Pour over crust. If you love pumpkin layered desserts, you should give this one a try. Stir pumpkin puree and spices into one half of the cheesecake mixture. My Peanut Butter Pumpkin Cheesecake Bars are simple to prepare and perfect for your upcoming Holiday gatherings. If … square baking pan. In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. These are the ultimate pumpkin cheesecake bars baked with a brownie crust, vanilla cheesecake, Oreo cookies, and pumpkin cheesecake. Press into a foil-lined 8x8-inch pan. This Pumpkin bar dessert also cuts easily at room temperature and is food safe at room temperature for several hours. These pumpkin cheesecake bars have four different layers: brownie, vanilla cheesecake, oreos, and pumpkin cheesecake. There are no fancy layers or swirls to mess with, no caramel drizzle, and no streusel topping. These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. 15 oz pumpkin puree, 1 can. We shared them with friends and I was immediately asked when I was going to share this recipe. 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. That’s how you know it’s a good one! It did not brown well and it just tasted like raw flour had been sprinkled on top! Beating at high speed, for about 7-9 minutes, or until it’s stiff and glossy. Meanwhile, separate the three remaining eggs. Layer the pumpkin and cheesecake layers 1/4 cup at a time onto the pre-baked shortbread crust. You can easily double this recipe to fit a 9×13-inch pan. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. Add a dollop of cinnamon whipped cream for the perfect fall dessert. Description. Cuisine American. With the seasons changing I wanted to share a fall spin on this favorite! Facebook Tweet. These Pumpkin Cream Cheese Bars are a great Fall pumpkin layer bars treat and will be a hit at your house. https://www.foodnetwork.ca/recipe/pumpkin-swirl-cheesecake-squares/12623 Send Text Message. So...I made it the next time with the same amount of cinnamon, and substituted 1/2 tsp. Thank you! Cool on a wire rack. I plan on making this one and some apple crumble bars in lieu of pies this year! In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. These famous pumpkin cheesecake bars are sure to be a smash hit wherever you serve them! This easy pumpkin cheesecake recipe calls for a buttery graham cracker crust and is made into bar form for easy eating and serving. I was confused throughout on a few different steps. Sprinkle with reserved crumb mixture. Add chocolate chips for a decadent treat. They turned out perfect! All other tasters loved a bigger pumpkin hit when biting into this dessert. Stir into pumpkin mixture; set aside. Get New Recipes and Creative Ideas Delivered Right to Your Inbox! Pumpkin Cheesecake Bars are made with a buttery graham cracker crust is topped with a layer of creamy cheesecake and then a silky pumpkin spice layer for an irresistible and shareable dessert. They are decadent and so delicious, at the same time they are refined sugar free and won’t leave you feeling terrible. A huge hit for Thanksgiving in my home. 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). Course: Cakes & Cheesecakes. Add the eggs, mix just until combined, then pour over crust. I will try it with pecans next time. Your email address will not be published. These pumpkin cheesecake bars are a combination of two holiday classics: pumpkin pie and traditional cheesecake. I wanted a bit more balance between pumpkin and cream cheese, but apparently that was just me. Store in the refrigerator. At just 3.3 net carbs per serving this is the perfect Fall dessert recipe! Light, fluffy, whipped cream topping. Your email address will not be published. MIX CRUST: In a medium sized mixing bowl, whisk together the flour and light brown sugar. The steam from the simmering water will heat the bowl gently and evenly, without burning or sticking. It happens when you don’t whisk it fast enough and the heat is to high or the water that’s boiling touched the bottom of the top part to to the double boiler. Happy baking! So happy they did! 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. Really good! 1: How to line the pan with foil, and if that was just the bottom or sides. Overall, I will probably not make this again with this specific recipe. 5 from 1 vote. … 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. Yay!! 20 People talking Join In Now Join the conversation! - The Recipe Rebel. Pumpkin Cheesecake Bars One Filling, Two Flavors While two layers of cheesecake may seem complicated, all you have to do is make one batch of filling, put half of it on the crust, then add pumpkin and spices to the remaining filling. I found this recipe and decided to make it for a trial run before the big day. thanks! tHis definitely looks great! These were easy to make and taste great. It's way easier to do that than to go through the effort of baking something. 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. Store in the refrigerator. Read the full recipe after the video. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect. These pumpkin cheesecake layer bars will serve a crowd. Fold into the pumpkin mixture then spread evenly over cream cheese layer. https://www.tasteofhome.com/recipes/layered-pumpkin-cheesecake-bars CAN YOU SUGGEST A SUBSTITUTE? nutmeg and 1/4 tsp. And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. Pin Recipe . Also, making a custard from the pumpkin and then adding gelatin gIves it a weird texture. While the crust is baking, separate the three remaining eggs. Bake for 30-35 minutes or until golden brown. 4 Pour the batter into the dish bake for about 40 … ½ cup butter . It’s rich, creamy, and surprisingly easy to make. Keyword no bake pumpkin cheesecake bars, pumpkin cheesecake, pumpkin cheesecake bars. Place in the oven and bake at 350° for 20-25 minutes or until set. These Gluten Free Pumpkin Cheesecake Bars are truly one of the best healthier pumpkin desserts you can have! 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. 20 People talking Join In Now Join the conversation! These amazing Keto Pumpkin As always, all opinions remain my own and I am proud to partner with brands I love. Remove from the heat, whisk in the vanilla extract. Thanks .These are very good. Jan 18, 2019 - Explore Nancy Law's board "Pumpkin cheesecake bars" on Pinterest. For the Crust. Pumpkin Cheesecake Bars. Pat dough into the … Pumpkin Cheesecake Cookies; Gluten Free Pumpkin Muffins; Vegan Pumpkin Cookies; Make sure to tag me @butternutbakery on Instagram and comment below if you make these Oreo Brownie Pumpkin Cheesecake Bars. I DON’T EAT GELATIN. 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. Cut in butter until crumbly. This recipe is absolutely outstanding! 250 Pins. This recipe can be doubled easily and baked in a 9 x 13 pan. Wait to add whipped cream on top until before serving. More. Remove it from the heat, and beat an additional 1-2 minutes. Pumpkin Cream Cheese Bars are moist pumpkin bars with swirls of cream cheese frosting throughout. ½ cup butter. Pin Rate. This is a fall staple at our house. Yes – they can be made up to 24 hours in advance and should be stored and covered in the fridge until ready to serve. Save 1 cup for top layer. 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). It won’t look like the picture if you folloW the instructions. Thank you so much for letting me know! Cut into bars. Pumpkin Muffins – Moist pumpkin muffins topped with a brown sugar crumble and cinnamon icing. Makes the house smell heavenly, and they taste better than they smell. Pour over crust. Add eggs and mix until just combined and then pour over the crust. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. So soft, so elegant and delicious, plus very easy and simple to prepare – this must be the perfect autumn dessert, am telling you! These Keto Pumpkin Cheesecake Bars are a low carb delight! Pour the vanilla cheesecake layer over the … 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. 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. Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen! 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