PUMPKIN CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
- Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
- In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
- Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
- Preheat the oven to 325˚F (160˚C).
- Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
- Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
- Bake for 30 minutes.
- Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
- Top the cheesecake with the crumble topping and bake for another 25 minutes.
- Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 36 grams, Fat 41 grams, Fiber 1 gram, Protein 9 grams, Sugar 22 grams
PUMPKIN CHEESECAKE BARS
This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 bars.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 228 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PERFECT PUMPKIN CHEESECAKE BARS
These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!
Provided by Kiwi
Categories Fruits and Vegetables Vegetables Squash
Time 9h35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
- Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
- Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
- Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.6 g, Cholesterol 47.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.4 g, Sodium 170.4 mg, Sugar 12.5 g
YUMMY PUMPKIN CHEESECAKE BARS
Pretty self-explanatory!
Provided by Kathy Scholz
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice on low with an electric mixer in a large bowl until crumbly. Press mixture into the bottom of a 10x15-inch jelly roll pan.
- Beat cream cheese in another bowl with an electric mixer until fluffy. Gradually beat in pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons pumpkin pie spice, and salt until smooth. Pour pumpkin mixture over cake mix crust and sprinkle with walnuts.
- Bake in preheated oven until set, 30 to 35 minutes. Allow to cool to room temperature and refrigerate until chilled. Cut into bars.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 28.9 g, Cholesterol 61.6 mg, Fat 16.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 6.3 g, Sodium 275.3 mg, Sugar 21.7 g
PUMPKIN CHEESECAKE BARS
This is a fall staple at our house. Makes the house smell heavenly, and they taste better than they smell. This recipe can be doubled easily and baked in a 9 x 13 pan.
Provided by KyJo5096
Categories Bar Cookie
Time 1h15m
Yield 32 1x2inch bars, 32 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and brown sugar in medium bowl.
- Cut in butter to make a crumb mixture.
- Stir in nuts.
- Set aside 3/4 cup crumb mixture for topping.
- Press remaining mixture into bottom of 8 x 8 baking pan.
- Bake in preheated 350° oven for 15 minutes.
- Cool slightly.
- Combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl.
- Blend until smooth.
- Pour over baked crust.
- Sprinkle with reserved topping.
- Bake an additional 30-35 minutes.
- Cool before cutting into bars.
Nutrition Facts : Calories 103.2, Fat 5.8, SaturatedFat 2.7, Cholesterol 24.2, Sodium 44.2, Carbohydrate 11.9, Fiber 0.4, Sugar 8.4, Protein 1.4
PUMPKIN CHEESECAKE BARS
Dressed up on your Thanksgiving China, or served as bars for a backyard fall barbecue, this rich new twist on pumpkin treats will turn you autumn harvest into an awesome harvest!!
Provided by Chef mariajane
Categories Cheesecake
Time 35m
Yield 25 bars
Number Of Ingredients 9
Steps:
- In large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice, until crumbly. Press on to bottom of 15x10 jellyroll pan.
- Beat cheese until fluffy. Gradually beat in Eagle Brand, then remaining 2 eggs, pumpkin, remaining 2 tsp pumpkin pie spice and salt; mix well. Pour mixture over crust; sprinkle with nuts.
- Bake in preheated 350F oven 30-35 minutes or until set. Cool. Chill 1 hour; cut into 3x2-inch bars. Store covered in refrigerator.
Nutrition Facts : Calories 158, Fat 9.2, SaturatedFat 4.2, Cholesterol 43.8, Sodium 197.6, Carbohydrate 16.4, Fiber 2.6, Sugar 8.3, Protein 3.9
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