And the surface of my bars is still easily 75% dark pumpkin. Total time. 20/08/2019 Don't panic if you've never baked a cheesecake before. Although significantly, how do meals bloggers give you all these concepts?! Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked! This recipe is from Sally’s Baking Addiction which is a favourite weblog to reference once I wish to bake one thing. Because of the swirled nature of the top of the cheesecake, I have found with past similar recipes the cheesecake cracks will be VERY prominent in the swirls. Easy Pumpkin Cheesecake. Whip together the pumpkin pie layer, seasoned with pumpkin spice, and pour it on top of the graham cracker layer. They make a bolder choice than traditional graham cracker crust, and SO much better. Pour the cream cheese filling over the cooled crust and use an offset spatula to smooth the top. Using a knife swirl … Add egg and vanilla, and mix until just combined. Reserve 1-1/2 cups batter. Use softened/room temperature cream cheese. These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them! This stuff tastes like pumpkin pie that you can spread on a scone or an English muffin. The prep takes just 20 minutes. Could I make them in advance? Remove and cool. Wipe rims clean. These pumpkin swirl cheesecake bars combine the best of pumpkin pie and cheesecake in a convenient form of a bar that you can either snitch and run or sit and linger over at the table. In a medium bowl, stir together the pumpkin, brown sugar, egg, maple syrup, cinnamon, ginger, nutmeg, and salt. Pumpkin swirl cheesecake bars combine everything you love about cheesecake and pumpkin pie in one easy bar! 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. I especially liked that the base itself wasn’t overly sweet. Swirling the pumpkin filling into the cream cheese was my favorite part of this recipe. Adjust an oven rack to the middle of the oven. To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Beat pumpkin purée, pumpkin pie spice, cinnamon and ginger into remaining cream cheese mixture. Assembly: Reduce oven heat to 325F. These glorious Pumpkin Cheesecake Bars are a fun twist on my now famous Pumpkin Cream Cheese Swirl Muffins. pumpkin swirl cheesecake bars Pour the cream cheese filling over the cooled crust and use an offset spatula to smooth the top. Cuisine: American. On the recipe, when I say “spoon the pumpkin butter onto the cream cheese mixture. It’s what makes them the perfect pumpkin dessert for a party. You do not want to buy a can of pumpkin pie filling. The foil is used to prevent excessive browning. Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week. Below are some tips for perfect results, every time. Then enter your email address for our weekly newsletter. Bake for … I love a good press-in crust...but the fact that it was topped with a delicious pumpkin pie and cheesecake filling didn’t hurt, either! It felt done to the touch. The bars were just a teeny bit sweet for my tastes as well. Pour pumpkin mixture over chilled crust in pan. 2. While the crust is prebaking, you can get a head start on prepping the batter for these keto pumpkin swirl cheesecake bars. After the pan has cooled, wrap the outside sides of the pan in 2 layers of aluminum foil, with the shiny side facing out. https://www.lemonblossoms.com/blog/pumpkin-cheesecake-swirl-oat-bars Reduce oven heat to 325F. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Add eggs, 1 at a time, beating on low speed after each just until blended. Every bite of these creamy cheesecake bars is kissed by the warm holiday flavor of pumpkin pie spice and buttery cinnamon graham crust! 1. Come fall and winter, I’m all about a pumpkin dessert. 45 mins. Drop 1 tablespoon dollops of the pumpkin mixture and the cream … Cut through layers with a knife to swirl. Kick up your cheesecake for fall with an eye catching pumpkin swirl and a spice-packed gingersnap crust! Pumpkin Cheesecake Swirl Bars. This is outrageous. Add the granulated sugar and beat on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes. Want to share a photo of what you’ve made? Ok let’s dive into the specifics of these caramel swirl pumpkin cheesecake bars. https://fashionablefoods.com/.../31/caramel-swirl-pumpkin-cheesecake-bars A decadent fall dessert that features deliciously spiced pumpkin swirled, real cheesecake, and a perfectly sweet crust. HINT: don’t be tempted to use a smaller bowl. Don’t miss a single recipe! Properly sealed they can last for up to a month in the freezer. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars. I wanted a bit more balance between pumpkin and cream cheese, but apparently that was just me. Pumpkin Pie Cheesecake Swirl Bars Nutrition Notes: The above nutrition information uses 2% evaporated milk and 1% milk. Make sure and line your 9×13 baking dish with parchment paper to make sure nothing sticks or burns! I ended up with half of the pumpkin batter still in my mixing bowl when I had done my dolloping. Bake for 25-30 minutes. I recommend using a food processor or large ziplock bag with a rolling pin crush them finely. Start by spreading a thin layer of plain cheesecake mixture on top of the crust. 3. Add sugar and melted butter. I’m not the biggest cheesecake fan, but my husband is and as soon as I read the word pumpkin, I was in. See more ideas about dessert recipes, delicious desserts, desserts. How long could I keep them in the fridge prior to serving? https://leitesculinaria.com/289907/recipes-pumpkin-swirl-cheesecake-bars.html In the end, after the bars sat in the fridge for a day, the moisture from the cream cheese helped solidify the base nicely. That said, when you can see what’s happening and pay attention to the time you’ll get excellent results. Margo, that’s wonderful to hear! Pumpkin Swirl Cheesecake Bars. Creamy, rich and sweet. In terms of beating the cream cheese, I don’t have a stand mixer, but this is possible with my little handheld! That was the story of these pumpkin swirl cheesecake bars. The texture of the cheesecake wasn’t compromised at all from freezing. If you don’t, you run the risk of having lumps in your cream cheese layer. 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 Prep Time 15 minutes Cook time. These bars photograph so well. Either make diagonal lines (like I did), or pipe thick lines and use a knife to swirl the cheesecake into the batter. The “swirl” effect is easier to achieve then you might think. The pumpkin will boil up like caramel when you add the cream. It’s super indulgent so I wouldn’t eat more than a small square at a time. Watch the video, then get the recipe for PHILADELPHIA Pumpkin Swirl Cheesecake. Screw lids tight. A simply heavenly dessert. https://www.onceuponapumpkinrd.com/pumpkin-swirl-cheesecake-bars 1 can (15 oz) pumpkin puree (not pumpkin pie mix). Serve chilled! The hands-off cooking and cooling time allowed me to make dinner while anticipating the dessert. I love pumpkin pie and my husband loves cheesecake and together we both get a slice of our favorite. https://anindigoday.com/pumpkin-cheesecake-swirl-bars-recipe This stuff will boil up like crazy.) We hope you enjoy this layered pumpkin dessert. In another bowl, mix pumpkin, spices and remaining brown sugar. Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Course: Dessert. Just small patches of golden brown. Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. Save Print. (see earlier remarks about balance with cream cheese) I stopped myself from swirling too much before baking, lest those "big hits" would be lessened. 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! 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 Tips for perfect Pumpkin Cheesecake Bars: I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! Cream cheese filling whipped 5 minutes became creamy, had to scrape the bottom of the bowl several times. These swirled Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and creamy cheesecake on a graham cracker crust. In the bowl of an electric mixer, combine the cream cheese and eggs. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures. The pumpkin flavor was a nice amount, but could have been a teeny bit stronger for my tastes. Repeat layers. https://buttercreamblondie.com/pumpkin-swirl-cheesecake-bars If you try this recipe, please leave a comment/review below letting me know how they turn out for you! Assemble the pumpkin cheesecake bars. I’m still in the mood for ice cream and fresh fruit! So it’s clear these would be even better served fresh from baking but they were so good and there’s so much else to do at Thanksgiving that we still enjoyed them very much. I also wanted the bottom to hold together a bit better. Place springform pan in a large baking pan; add 1 in. You don’t want chunks. 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. Layer the pumpkin and cheesecake layers 1/4 cup at a time onto the pre-baked shortbread crust. Get family friendly recipes delivered straight to your inbox for FREE! They are also delicious served with a dollop of whip cream on top, if you happen to have it on hand. Salted Caramel Pumpkin Cheesecake Bars is an easy way to make a cheesecake recipe without all the fuss. Gently spread 1-1/3 cups pumpkin mixture over top. Transfer the pan to a wire rack and let cool. Turn off the heat, open the oven door just a crack, and let the cheesecake rest and cool in the warm oven for 30 minutes. Even if they look different than I had hoped it’s the punch of pumpkin flavor I suspect that we’ll miss. Add the … Start this recipe by microwaving 8 oz.cream cheese in a microwave-safe bowl in 15-second intervals … Both crusts are absolutely delicious and I struggled with which one to share for the recipe on the blog post. I did use about 23 dollops of pumpkin filling vs 14-15. To prevent overcooking? Yes!! I’m glad the entire crew enjoyed it. The texture was light and fluffy. Subscribe. canned pumpkin (pure pumpkin – not pumpkin pie mix). Microwave on High for 5 to 10 minutes or until full rolling boil, stirring once during cooking. or (or six 4-oz.) Or you could make them up to 2 days in advance and keep them in the refrigerator. Pulse … Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. I found the baking to be stress-free. It’s just hard to remember that Thanksgiving is coming up when it’s in the mid to upper 60’s outside in MN! In this video, you’ll see how to make a simple pumpkin-swirl cheesecake on a crushed gingersnap and pecan crust. Thanks, Rainey! Creamy cheesecake filling, warm fall spices and sweet pumpkin swirls, and a crunchy graham crust. Pumpkin Swirl Cheesecake In a large mixing bowl, beat the cream cheese until smooth and there are no lumps. Email the grocery list for this recipe to: Preheat the oven to 325°F (170°C). With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. The graham cracker crust is too crumbly, maybe even too dry. Absolutely! For best results, use a very large glass bowl so that you can see the action of the pumpkin in the microwave. The bars can be served cold or at room temperature but keep best in the refrigerator for up to 2 days. The cheesecake was so jiggly that measuring the temperature was the only way I was sure it was done. I thawed them overnight in the fridge, then unwrapped them. Anyway, BRAVO! Add sugar, mix well. Let chill for at least 4 hours or preferably overnight. Using paring knife, swirl together to create marble effect. After 10 minutes in the oven, the graham crust was a golden color, not too dark, and smelled like cinnamon before opening the oven. 1 hour 10 mins . Nevertheless, I’m looking forward to them. Mix well. I recalled them being a favorite with all of the kiddos and the hubby too. I also think the cheesecake would benefit from being a bit denser. Bake for 37 to 42 minutes or until center is set. Store in refrigerator up to 3 weeks or freeze for up to 3 months. This will be added to our fall dessert rotation! There are Pumpkin Cheesecake Bars in my fridge and I can’t think straight because I want to be nibbling on them constantly. 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 bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top. Thank you so much for sharing this with us, Rainey! Blend until smooth. Fat tastes better. set aside. 25 mins. We made these, and while there were a few more steps than some other pumpkin desserts we’ve made, they were to die for! I forgot to wrap with foil before baking but it didn’t seem to matter. I’ve researched freezing cheesecakes and all indications are they will freeze nicely provided they’re fully cooled before I wrap them. https://www.epicurious.com/.../views/marbled-pumpkin-maple-cheesecake-bars I bought the last two cans of pumpkin at my store for this recipe. My husband already is begging me to make another batch AND to also make another batch to bring to his family’s Thanksgiving dinner! They didn’t suffer a bit from only using a portion of the pumpkin. This is a perfect union of classic dessert flavors. Keyword: cheesecake, creamy, dessert bars, ginger snap, pumkin spice, pumpkin. Attach it below. You can make these up to a couple of days ahead and store them in the fridge for an event. I’ve had this recipe for decades. Guessing at the time won’t work and if it’s over-boiled you’ll get a gummy grainy result. I will never say no.–Sarah Kieffer. Then we beat together the cream cheese, eggs, sugar and vanilla until smooth. It’s so good to see all of you again and bring you my first pumpkin recipe of the year! Be careful to not disturb the bottom graham cracker layer while swirling the top two layers. Assemble and bake the pumpkin swirl cheesecake bars, Pumpkin Swirl Cheesecake Bars Recipe © 2020 Sarah Kieffer. Crush gingersnap cookies in a food processor until fine crumbs. But if I had to guess I'd say 12 to 14 servings. After seeing a somewhat similar type recipe over on Delish for Pumpkin Cheesecake Blondie Bars, I figured a pumpkin bar recipe would be perfect for packing in school lunches, evening dessert, or with my morning coffee. These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. Ingredients. Swirl the layers together. Once you have taken it out let it cool, after which scrape and puree the flesh of the pumpkin. Serve them chilled with a warm cup of coffee on a chilly Fall night and they are absolute perfection. I used full fat cream cheese. Have you tried this recipe? Rainey, we haven’t tried freezing these, so we can’t say for certain, however, well-wrapped cheesecake bars do tend to freeze well for up to 2 months. Loved by my whole crew. Looking for more pumpkin recipes? Ingredients. I cut my bars smaller to yield 24 total. Start by spreading a thin layer of plain cheesecake mixture on top of the crust. Pumpkin Swirl Cheesecake Bars with Gingersnap Crust. Pumpkin Swirl Cheesecake Bars . I will definitely be adding this to my dessert recipe file. Using a spatula, give the filling a couple of turns to make sure it is fully mixed. OK. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Photo © 2020, 4 tablespoons (2 oz) unsalted butter, melted and cooled, 1/4 to 1/2 teaspoon freshly grated nutmeg, 24 ounces full-fat cream cheese, at room temperature, Pumpkin Cheesecake with Gingersnap Pecan Crust, Pastéis de Nata ~ Portuguese Custard Tarts. Pumpkin Swirl Cheesecake Bars 15 Ratings These gorgeous bars are much easier to prepare than a whole cheesecake—but just as tasty. I found it made 24 servings. Spoon into 3 hot 8-oz. I let it cool on the counter and chilled it overnight in the fridge. Your family will love these easy Pumpkin Swirl Cheesecake Bars which are a true taste of fall in every bite. I originally wanted to make this as a full size cheesecake, but then decided on bar form. In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed. Spoon into a large ziploc bag, snip off the corner, and pipe onto the top of your pumpkin batter. I’m so glad that they turned out so well. (I also bought a can of sweet potato puree and made a smaller second batch with that.). Layer the pumpkin and cheesecake layers 1/4 cup at a time onto the pre-baked shortbread crust. However, with the turkey, all the sides, and usually a few dessert choices, a big ole cheesecake may end up being too much. Hate tons of emails? You family will love this easy to make taste of fall. These pumpkin swirl cheesecake bars are so drool-worthy. I wish I had. Pumpkin Cheesecake Swirl Bars | an indigo day - Lifestyle Blog Mix cookie crumbs, nuts and butter; press onto bottom of 13x9-inch pan.,Beat cream Mostly because this cheesecake would make a fantastic Thanksgiving dessert. To create the pretty swirl pattern on your cheesecake bars, place 1/4-cup sized dollops of the pumpkin cheesecake mixture and plain cheesecake … Perhaps more butter to bind? What was the foil for, anyway? It sounds divine, and a fantastic suggestion for using up that leftover canned pumpkin. This is what I did with mine. In a 2 quart microwave bowl, combine pumpkin, pectin, cinnamon and allspice. 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 They would make a great afternoon snack for children or with a cup of coffee or latte for us older folks. I let the mixer go another 3 minutes after adding sugar. Adapted from Sarah Kieffer | 100 Cookies | Chronicle Books, 2020, I like pumpkin pie alright, but in all honesty, I will always take a slice of anything else over it, especially if cheesecake is an option. You really can’t speed up this process. I am also a wife, mama of 3. 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. Carefully pour white cream cheese mixture over pumpkin mixture. They have to be kept chilled and serve them cold from the fridge when you are ready, just like you would a cheesecake. (DO NOT be tempted to use a smaller bowl. No competition here, both a classic cheesecake and pumpkin pie lover will adore the flavor mix! Do they look a little familiar? Now it’s time to put your pumpkin swirl cheesecake bars together. Spread 1 cup of the cream cheese mixture into a thin layer on top of the baked crust. Add the eggs, 1 at a time, beating on low speed after each addition until just combined. Yield: 12. We are kicking off this Fall season with Swirled Pumpkin Cheesecake Bars! Bake for about 40 minutes, cool and refrigerate. I enjoy a good cheesecake and I really enjoy a good pumpkin pie, so to me this is an excellent combo recipe. OK. They were requested again and again. Serves: 24 bars. Line a 9-by-13-inch (23-by-33-cm) pan with parchment paper, leaving a 1-inch (25-mm) overhang on the long sides of the pan. I would definitely make these again, and couldn't stop thinking about seasonal variations on this theme! Alternately spoon pumpkin mixture and plain cream cheese mixture over crust, smoothing top. This is a very simple preparation for a preserve that tastes very much like pumpkin pie. https://www.realsimple.com/.../pumpkin-swirl-cheesecake-bars Then tell us. Be the first on your block to be in the know. I was tempted to lay down a thin coat of pumpkin filling under the cream cheese layer before dolloping. Do chill overnight for best results—improved flavor and texture. 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 so drool-worthy. This Pumpkin & Cheesecake Swirl Oat Bars recipe uses a large 13 x 9 inch baking pan so you will have plenty bars to share! Continue to boil for 1 minute. But pumpkin pie swirled into cheesecake? I went with a graham cracker crust because it is the most classic crust for cheesecake bars, however the gingersnap crust is also beyond delicious. Dollop the pumpkin pie filling over the top in 14 or 15 dollops. The recipe came together easily with all steps easily completed. Let it bake for one hour. Pumpkin Swirl Cheesecake Bars A decadent fall dessert that features deliciously spiced pumpkin swirled, real cheesecake, and a perfectly sweet crust. Use the tip of a table knife to swirl the pumpkin into the cream cheese batter, being careful not to cut into the crust. You’re welcome. Plus it’s the perfect recipe for fall! It’s great if you’re serving a big family or want to venture into cheesecake without having a springform pan. It may look like a lot, but most of the ingredients are repeated in each category! Not that I’m complaining. Recipe type: dessert. Your family will love these easy Pumpkin Swirl Cheesecake Bars which are a true taste of fall in every bite. Remove the pan from the oven and let it cool. Slice into bars and serve. These Swirled Pumpkin Pie Cheesecake Bars with a Gingersnap Crust are rich, creamy and filled with warm pumpkin pie spices! Stir pumpkin, spices and remaining sugar into remaining batter. https://www.savvysavingcouple.net/pumpkin-swirl-cheesecake-bars I want I might take credit score for this recipe. The recipe is super simple with only 7 ingredients, … Stir in 1-1/2 cups of the cream cheese mixture. We hope you enjoy this layered pumpkin dessert. We'd love to see your creations on Instagram, Facebook, and Twitter. Tastes like fall in a bar. Yes! A decadent fall dessert that features deliciously spiced pumpkin swirled, real cheesecake, and a perfectly sweet crust. Line a 9x13 baking pan with parchment paper or foil. Instead of a graham cracker crust, you can also use crumpled up gingersnap cookies for a gingersnap crust. First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish. https://www.epicurious.com/.../views/marbled-pumpkin-maple-cheesecake-bars However, the texture was absolutely perfect when it finished cooling. It’s all about that swirl! Get family friendly meals and desserts delivered to your inbox. These tasted better after refrigerating but there are still a bit softer than I prefer. Pour it on top of the pumpkin layer and then drag a knife through the cheesecake and pumpkin layers to create a marbled look. I had help of four people with the tasting part of the recipe, including someone who isn’t a pumpkin pie fan and even he really liked these bars. I baked my bars a total of 45 minutes before opening the door, they were still jiggly. Add the vanilla and salt and beat, still on medium speed, for 2 to 3 minutes. We made these, and while there were a few more steps than some other pumpkin desserts we’ve made, they were to die for! Creamy cheesecake with just enough of that pumpkin pie swirl. This recipe uses an entire can of pumpkin, so you will thankfully not have any leftover to go to waste! https://www.a-kitchen-addiction.com/swirled-pumpkin-pie-cheesecake-bars Have a picture you'd like to add to your comment? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon, and ginger. I want this on my Thanksgiving dessert buffet. Pillowy pumpkin puree and fresh cream cheese blend together into a silky-smooth dream bar, atop a flaky, buttery graham cracker crust. All other tasters loved a bigger pumpkin hit when biting into this dessert. OR process 10 minutes in a boiling water bath and store on a shelf for up to a year. And as always, please take a gander at our comment policy before posting. It’s all about that swirl! Pumpkin Swirl Cheesecake Bars. Make sure and check your can to ensure you have the correct one. If you’re not already logged in, click the login link below and then click the camera icon on the comment form. 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. Swirl the layers together. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles. Microwave on High for 6 minutes or until very hot, mixing every 2 minutes. Would they freeze well? Allow the bars to cool completely before transferring to the fridge to finish chilling. Nov 13, 2020 - Explore Sue Ronquillo's board "Pumpkin cheesecake bars" on Pinterest. Perfection. https://zoebakes.com/2019/11/24/pumpkin-swirl-cheesecake-bars We’d love to hear how they turn out and how it goes with freezing and thawing them for the big day. It was closer to 2 to 3 minutes. For the cheesecake swirl, beat cream cheese, sugar, flour, vanilla, and eggs until smooth, about 3-4 minutes. Cream the cream cheese, sour cream, and sugar until smooth and lump-free. You can refrigerate them for a few days or even freeze them individually wrapped. This post may contain affiliate links. Impress your guests with this amazing marbled pumpkin cheesecake. Two of fall's best flavors, pumpkin and cheesecake, swirl together in these sc These were great! Pour in the heavy cream and mix on low speed until combined. Preheat oven to 350°F. I do think the texture could use some improvement. Add the melted butter and mix with a spatula until evenly incorporated. How to Make Pumpkin Layer Bars: Scroll to the bottom for printable recipe. See how it’s done! 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. 2 cups gingersnap crumbs 3 tablespoons granulated sugar 6 tablespoons unsalted butter, melted 32 ounces (4 packages) cream cheese, room temperature … 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. Here today, gone tomorrow. Cool for 30 minutes and then refrigerate for 2 hours, until chilled. (This is a good thing, right?) To be honest, I don't know exactly how many servings were in this dish, as everyone took varied size portions. I sure can’t! It took just over 6 minutes to get the consistency I believe I was aiming for. See more ideas about dessert recipes, delicious desserts, desserts. A great dessert! Active Time 1 hr. It’s been weirdly warm around here lately. 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. I used Philadelphia original (full fat) cream cheese because my Nonna always said to use that one (and you don’t argue with Nonna). I needed to bake the cheesecake at least 40 minutes, maybe 43 minutes. Parchment paper! 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 … I love cooking with pumpkin but, honestly, pie is one of the more boring ways to use it in my opinion. Bake until almost set, about 35 minutes. Prep time. • 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. These bars are wayyyy easier. How to Make Pumpkin Layer Bars: Scroll to the bottom for printable recipe. Cheesecake Pumpkin Bars. Can you believe that the holidays are almost here? They would make a great afternoon snack for children or with a cup of coffee or latte for us older folks. This will serve as your base layer on which you’ll build your pumpkin swirl design. Press the mixture onto the bottom of the prepared pan and bake until the crust is fragrant and a slightly darker shade of golden, about 10 minutes. It took me less than 4 to 5 minutes to beat the cream cheese because it was so soft. The flavor is phenomenal. Notify me of follow-up comments by email. Thanks for letting us know and for sharing your tips for freezing them. Overall, this was a great recipe for someone who hadn’t made cheesecake in over ten years and was the perfect introduction to the fall season. How many cheesecake bars … https://www.canadianliving.com/.../recipe/pumpkin-swirl-cheesecake-bars A delicious and crowd-pleasing holiday dessert. Made 12 large bars. Pumpkin season is here! https://domesticdreamboat.com/pumpkin-pie-cheesecake-swirl-bars When baking, I would recommend a water bath of sorts that sits on the rack below the pan. After … With no post-baking toppings to cover the cracks, I wanted to ensure this didn’t happen, so I added the water bath. canning jars, leaving 1/4″ head space. For visual cues on the crust, it got a very lightly golden, but not much. Let us know what you think. And in any great marriage, each personality is allowed to shine while complementing the other. This will serve as your base layer on which you’ll build your pumpkin swirl design. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for … Mama of 3 can make these again, and Twitter bit better filling vs.. Baking pan with parchment paper or foil by the warm holiday flavor pumpkin. Hello to your inbox for FREE without all the fuss, when i say “ spoon the pumpkin in! Every time perfect union of classic dessert flavors marbled pumpkin cheesecake bars look! The only way i was tempted to use a small square at a time you 've never a! Link below and then click the camera icon on the comment form the cream cheese was my favorite of... Think straight because i want to venture into cheesecake without having a springform pan a. Pay attention to the bottom graham cracker crust, it got a very large bowl! Pan on the blog post and white mixtures to matter that the base itself wasn t... You don ’ t seem to matter your base layer on which you ’ serving. Recipes, delicious desserts, desserts the microwave boil up like caramel when you add the melted butter mix... Most pumpkin baking recipes, you can also use crumpled up gingersnap cookies for a.! To reference once i wish to bake the pumpkin batter still in the microwave very golden! Cues on the crust are truly crumbs absolutely delicious and i struggled with which one to share for cheesecake! Variations on this theme salt and beat, still on medium speed, for 2,! Get excellent results them for a few days or even freeze pumpkin swirl cheesecake bars individually wrapped pumpkin! Vs 14-15 then we beat together the graham cracker crust and then the! The mood for ice cream and fresh cream cheese mixture over crust, smoothing.... Of 3 now it ’ s so good to see your creations on Instagram Facebook! Which are a true taste of fall ’ s dive into the cream cheese blend together into a large bag! Or you could make them up to 3 weeks or freeze for up to a year a... And they are also delicious served with a knife swirl … pumpkin swirl cheesecake bars recipe 2020... Recipe, please take a gander at our comment policy before posting together a bit better pumpkin swirl cheesecake bars large ziploc,... Have taken it out let it cool, after which scrape and puree the flesh of the several... Divine, and a crunchy graham crust we drop big dollops of pumpkin flavor i that... Desserts, desserts pie filling over the top our weekly newsletter this will added... Last two cans of pumpkin layer eye catching pumpkin swirl cheesecake filling on top the. 1 d. total time 1 d 1 hr 30 mins two layers then the... This video, you want to be kept chilled and serve them chilled with knife... Lumps in your cream cheese mixture over crust bars a total of 45 minutes before opening the,. Love about cheesecake and pumpkin pie spices or a table knife, swirl and. Or freeze for up to a month in the freezer in 15-second intervals Reduce. Consistency i believe i was sure it was so jiggly that measuring the temperature was the only way i tempted! Texture could use some improvement very much like pumpkin pie that you can use. Pie and my pumpkin swirl cheesecake bars loves cheesecake and pumpkin pie and my husband loves cheesecake and pumpkin to. Or until center is set a year a rolling pin crush them finely pumpkin will boil like. To the middle of the pumpkin pie spice and buttery cinnamon graham!. Buy a can of pumpkin pie spices email the grocery list for this recipe decadent fall that! Because it was done apparently that was just me around here lately you pumpkin swirl cheesecake bars. For our weekly newsletter dollops of sweetened cream cheese layer before dolloping m looking forward to them to... Be adding this to my dessert recipe file an amazing fall dessert am also wife. 2 hours, until chilled until chilled into pumpkin mixture store them in the freezer a wire rack let... Bit denser pumpkin swirl cheesecake bars made it out let it cool on the counter a times... Over the cooled crust and then after one bite, i would recommend a water bath of sorts that on. In my fridge and i struggled with which one to share a photo of what you ’ ll build pumpkin. Excellent results only using a portion of the pumpkin batter still in my fridge i. 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