First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish. Bake for 37 to 42 minutes or until center is set. Fat tastes better. Creamy, rich and sweet. Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Have you tried this recipe? It’s all about that swirl! Check out these reader favorites: the best Pumpkin Cake, Pumpkin Pie Crisp, my easy Pumpkin Pie Cheesecake and a quick and easy Pumpkin Sheet Cake! Start this recipe by microwaving 8 oz.cream cheese in a microwave-safe bowl in 15-second intervals … Repeat layers. 2. Prep Time 15 minutes Mix well. While the crust is prebaking, you can get a head start on prepping the batter for these keto pumpkin swirl cheesecake bars. Prep Time 30 mins. I’ve had this recipe for decades. Swirl the layers together. I must say marbling has never been one of my talents and I soooo coveted the beautiful coloration of the bars in the illustration above. Kick up your cheesecake for fall with an eye catching pumpkin swirl and a spice-packed gingersnap crust! I would definitely make these again, and couldn't stop thinking about seasonal variations on this theme! Pillowy pumpkin puree and fresh cream cheese blend together into a silky-smooth dream bar, atop a flaky, buttery graham cracker crust. Hate tons of emails? https://www.savvysavingcouple.net/pumpkin-swirl-cheesecake-bars I baked my bars a total of 45 minutes before opening the door, they were still jiggly. Once the cheesecake is completely cool, place a piece of parchment over the top of the pan (this helps keep condensation off the top of the cheesecake) and transfer it to the refrigerator. Screw lids tight. Add sugar and melted butter. You’re welcome. Can you believe that the holidays are almost here? Plus it’s the perfect recipe for fall! Made with layers of swirled cheesecake batter and a homemade pumpkin spice mix, say hello to your new go-to holiday dessert! Swirl the layers together. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour it on top of the pumpkin layer and then drag a knife through the cheesecake and pumpkin layers to create a marbled look. Every bite of these creamy cheesecake bars is kissed by the warm holiday flavor of pumpkin pie spice and buttery cinnamon graham crust! If you try this recipe, please leave a comment/review below letting me know how they turn out for you! Start by spreading a thin layer of plain cheesecake mixture on top of the crust. This is outrageous. https://anindigoday.com/pumpkin-cheesecake-swirl-bars-recipe But pumpkin pie swirled into cheesecake? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? I’ve researched freezing cheesecakes and all indications are they will freeze nicely provided they’re fully cooled before I wrap them. I let it cool on the counter and chilled it overnight in the fridge. I enjoy a good cheesecake and I really enjoy a good pumpkin pie, so to me this is an excellent combo recipe. They are also delicious served with a dollop of whip cream on top, if you happen to have it on hand. Of course, folks would have to halve the ingredients but it’s good, it’s easy and it will empty that can. Even if they look different than I had hoped it’s the punch of pumpkin flavor I suspect that we’ll miss. After 10 minutes in the oven, the graham crust was a golden color, not too dark, and smelled like cinnamon before opening the oven. This Pumpkin & Cheesecake Swirl Oat Bars recipe uses a large 13 x 9 inch baking pan so you will have plenty bars to share! I would make this again...and again...and again. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. We made these, and while there were a few more steps than some other pumpkin desserts we’ve made, they were to die for! Microwave on High for 5 to 10 minutes or until full rolling boil, stirring once during cooking. Cheesecake Pumpkin Bars. No competition here, both a classic cheesecake and pumpkin pie lover will adore the flavor mix! I especially liked that the base itself wasn’t overly sweet. Bake until almost set, about 35 minutes. I know I’m writing a freakin’ book at this point and I apologize for that but I had half a can of pumpkin purée left over and I guess about everyone else will too. Read my disclosure policy. I originally wanted to make this as a full size cheesecake, but then decided on bar form. I found the baking to be stress-free. https://www.foodnetwork.ca/recipe/pumpkin-swirl-cheesecake-squares/12623 Get family friendly meals and desserts delivered to your inbox. This stuff will boil up like crazy.) The “swirl” effect is easier to achieve then you might think. These swirled Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and creamy cheesecake on a graham cracker crust. These Swirled Pumpkin Cheesecake Bars are seriously scrumptious and an amazing Fall dessert. I love pumpkin pie and my husband loves cheesecake and together we both get a slice of our favorite. Cut through layers with a knife to swirl. I thawed them overnight in the fridge, then unwrapped them. https://zoebakes.com/2019/11/24/pumpkin-swirl-cheesecake-bars Give me the pumpkin drinks, the pumpkin sweets, I want Give me the pumpkin drinks, the pumpkin sweets, I want Pumpkin Bars With A Cheesecake Swirl – WebsFavourites.com After … Add the … (DO NOT be tempted to use a smaller bowl. I recommend using a food processor or large ziplock bag with a rolling pin crush them finely. Thanks, Rainey! Pulse … On portion size: cut the bars into larger portions (16 bars) if you’re … https://www.epicurious.com/.../views/marbled-pumpkin-maple-cheesecake-bars https://zoebakes.com/2019/11/24/pumpkin-swirl-cheesecake-bars Don’t miss a single recipe! Let it bake for one hour. Bake the cheesecake until the center registers 150°F (65°C) on an instant-read thermometer and the outside edges are puffed and set but the center is still jiggly, 40 to 45 minutes. Start by spreading a thin layer of plain cheesecake mixture on top of the crust. Impress your guests with this amazing marbled pumpkin cheesecake. It took just over 6 minutes to get the consistency I believe I was aiming for. Could I make them in advance? Nov 13, 2020 - Explore Sue Ronquillo's board "Pumpkin cheesecake bars" on Pinterest. Remove and cool. These bars photograph so well. Adjust an oven rack to the middle of the oven. https://leitesculinaria.com/289907/recipes-pumpkin-swirl-cheesecake-bars.html Pour in the heavy cream and mix on low speed until combined. Pumpkin swirl cheesecake bars combine everything you love about cheesecake and pumpkin pie in one easy bar! HINT: don’t be tempted to use a smaller bowl. Although significantly, how do meals bloggers give you all these concepts?! set aside. Scrape down the sides of the bowl often, making sure all the cream cheese has been incorporated and is silky smooth. These pumpkin swirl cheesecake bars are the perfect autumn dessert: all the goodness of a creamy spiced pumpkin pie, the unforgettable flavor and texture of cheesecake, and the … Add egg and vanilla, and mix until just combined. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures. https://buttercreamblondie.com/pumpkin-swirl-cheesecake-bars Yes!! Pumpkin season is here! Spread 1 cup of the cream cheese mixture into a thin layer on top of the baked crust. Easy Pumpkin Cheesecake. Your family will love these easy Pumpkin Swirl Cheesecake Bars which are a true taste of fall in every bite. We made these, and while there were a few more steps than some other pumpkin desserts we’ve made, they were to die for! Make sure your graham crackers (or gingersnaps) are truly crumbs. The pumpkin will boil up like caramel when you add the cream. A delicious and crowd-pleasing holiday dessert. In the bowl of a stand mixer fitted with a paddle on medium speed, beat the cream cheese until light and completely smooth, 3 to 5 minutes. In the bowl of an electric mixer, combine the cream cheese and eggs. Now it’s time to put your pumpkin swirl cheesecake bars together. You do not want to buy a can of pumpkin pie filling. They would make a great afternoon snack for children or with a cup of coffee or latte for us older folks. On the recipe, when I say “spoon the pumpkin butter onto the cream cheese mixture. They have to be kept chilled and serve them cold from the fridge when you are ready, just like you would a cheesecake. The bars can be served cold or at room temperature but keep best in the refrigerator for up to 2 days. Pumpkin Swirl Cheesecake Bars 15 Ratings These gorgeous bars are much easier to prepare than a whole cheesecake—but just as tasty. Then we beat together the cream cheese, eggs, sugar and vanilla until smooth. It was closer to 2 to 3 minutes. It felt done to the touch. Tastes like fall in a bar. See more ideas about dessert recipes, delicious desserts, desserts. I want I might take credit score for this recipe. Ingredients. Wipe rims clean. It may look like a lot, but most of the ingredients are repeated in each category! Prep time. I let the mixer go another 3 minutes after adding sugar. Salted Caramel Pumpkin Cheesecake Bars is an easy way to make a cheesecake recipe without all the fuss. Pumpkin Swirl Cheesecake Bars. What was the foil for, anyway? The flavor is phenomenal. For best results, use a very large glass bowl so that you can see the action of the pumpkin in the microwave. Cut it in half and scrape out the seeds – make sure that your oven is preheating at 375 degrees C. Place the pumpkin open face down on a parchment paper-covered baking sheet. Pillowy pumpkin puree and fresh cream cheese blend together into a silky-smooth dream bar, atop a flaky, buttery graham cracker crust. For visual cues on the crust, it got a very lightly golden, but not much. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. Tips for perfect Pumpkin Cheesecake Bars: I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! Be the first on your block to be in the know. Mix cookie crumbs, nuts and butter; press onto bottom of 13x9-inch pan.,Beat cream Here today, gone tomorrow. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. 2 cups gingersnap crumbs 3 tablespoons granulated sugar 6 tablespoons unsalted butter, melted 32 ounces (4 packages) cream cheese, room temperature … or (or six 4-oz.) Add in the sugar and and beat until smooth and creamy, scraping down the sides of the bowl occasionally to ensure everything is evenly incorporated With no post-baking toppings to cover the cracks, I wanted to ensure this didn’t happen, so I added the water bath. Subscribe. Notify me of follow-up comments by email. Two of fall's best flavors, pumpkin and cheesecake, swirl together in these sc Kathy’s Notes. Cool for 30 minutes and then refrigerate for 2 hours, until chilled. Add sugar, mix well. Pumpkin Cheesecake Bars are a showstopping (and shareable) holiday treat with a marbled top so impressive, everyone will ask which bakery you bought them from. These were great! The graham cracker crust is too crumbly, maybe even too dry. For this, you can use a small can of pumpkin puree or a pie pumpkin (measure out 400ml). Absolutely! These bars are wayyyy easier. I want this on my Thanksgiving dessert buffet. Instead of a graham cracker crust, you can also use crumpled up gingersnap cookies for a gingersnap crust. Mostly because this cheesecake would make a fantastic Thanksgiving dessert. Using paring knife, swirl together to create marble effect. Made 12 large bars. The crust layer was softened up and goo-if-ied in the thawing. 25 mins. Come fall and winter, I’m all about a pumpkin dessert. This recipe is from Sally’s Baking Addiction which is a favourite weblog to reference once I wish to bake one thing. Pumpkin Swirl Cheesecake Bars A decadent fall dessert that features deliciously spiced pumpkin swirled, real cheesecake, and a perfectly sweet crust. Hello my fellow Pumpkin Lovers! • 1 15-ounce can pumpkin purée, do NOT use pie filling • 3 tablespoons powdered fruit pectin • 1/2 teaspoon allspice • 1 teaspoon cinnamon • 2 1/4 cups sugar. Active Time 1 hr. We hope you enjoy this layered pumpkin dessert. Stir pumpkin, spices and remaining sugar into remaining batter. This will be added to our fall dessert rotation! Bake for 25-30 minutes. These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them! Give me the pumpkin drinks, the pumpkin sweets, I want Give me the pumpkin drinks, the pumpkin sweets, I want Pumpkin Bars With A Cheesecake Swirl – WebsFavourites.com Make sure and check your can to ensure you have the correct one. Preheat oven to 350°F. https://www.a-kitchen-addiction.com/swirled-pumpkin-pie-cheesecake-bars Store in refrigerator up to 3 weeks or freeze for up to 3 months. I’m not the biggest cheesecake fan, but my husband is and as soon as I read the word pumpkin, I was in. (see earlier remarks about balance with cream cheese) I stopped myself from swirling too much before baking, lest those "big hits" would be lessened. https://www.canadianliving.com/.../recipe/pumpkin-swirl-cheesecake-bars These glorious Pumpkin Cheesecake Bars are a fun twist on my now famous Pumpkin Cream Cheese Swirl Muffins. The bars were just a teeny bit sweet for my tastes as well. These pumpkin swirl cheesecake bars are so drool-worthy. Reserve 1-1/2 cups batter. 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