CHOCOLATE-PUMPKIN CHEESECAKE BARS
These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 5h
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
- In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
- Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
- Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
- Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
- Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
- Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.
Nutrition Facts : Calories 273 g, Fat 17 g, Fiber 1 g, Protein 5 g
CHOCOLATE-PUMPKIN CHEESECAKE BARS
I created this by taking my favorite cheesecake brownie recipe, which is about 40 years old, and kicking it up with pumpkin and spices. These will disappear fast, so consider doubling the recipe. -Judy Castranova, New Bern, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 20
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly., In a large bowl, dissolve coffee in water. Stir in the pumpkin, eggs and chocolate mixture. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with a knife to swirl the cheesecake portion. Sprinkle with chocolate chips., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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 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
CHOCOLATE-PUMPKIN CHEESECAKE BARS
Provided by My Food and Family
Categories Home
Time 5h35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on sides.
- MAKE THE CRUST:
- Mix cookie crumbs, sugar, and butter in a medium bowl. Spoon 1-3/4 cups of the crust mixture into the prepared baking pan. Use the back of a measuring spoon to press the crumb mixture firmly onto the bottom of the pan. Reserve the remaining crust mixture for later use.
- FOR THE CHEESECAKE BATTER:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth and creamy, about 2 to 3 min.
- Add the flour, pumpkin, vanilla, eggs, cinnamon and nutmeg. Beat on low speed until just combined. Remove 1 cup of pumpkin mixture and mix with melted chocolate chips.
- Pour pumpkin mixture over the crust and spread evenly. Spoon the chocolate mixture over the top of the pumpkin mixture and use a butter knife to swirl the chocolate around gently.
- Bake for 45 to 50 min. or until the center is set. Remove from oven and cool in the pan for 30 min., then chill in the refrigerator for 4 hours or overnight.
- Sprinkle the reserved crust mixture over the dessert before cutting into bars to serve.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PUMPKIN CHEESECAKE BARS WITH CHOCOLATE CAKE CRUST
This is a wonderful recipe that I made awhile back. I found the recipe in the Chocolate Cake Mix Doctor book. Very easy to make and delicious!
Provided by Reddyrat
Categories Cheesecake
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325. Grease a 13 x 9 pan.
- Measure out 1/2 cup of the cake mix and set it aside.
- Put the rest of the cake mix, the melted butter, and 1 egg in a large mixing bowl. Blend together with a mixer for 2 minutes, scraping down the sides of the bowl occasionally. The batter should come together into a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the pan.
- Place the cream cheese and condensed milk in the same mixing bowl you used for the crust and blen together with a mixer until just combined - about 30 seconds. Stop the mixer and add the reserved cake mix, the remaining 3 eggs, the pumpkin, brown sugar, cinnamon, and ginger. Beat on medium speed for 1 minute, scraping the sides of the bowl occasionally. Pour the filling onto the crust and spread it with a spatula so it covers the entire surface. Place in oven.
- Bake the cheesecake until it looks shiny and the center no longer jiggles when you shake the pan - about 45 to 49 minutes. Remove the pan from the oven while you prepare the topping, but leave the oven on.
- For the topping, place the sour cream and brown sugar in a small bowl and stir with a spoon until well combined. Spread over the cheesecake.
- Bake until the topping sets - about 7 to 8 minutes. Remove pan from oven and place on wire rack for 30 minutes. Then lightly cover the pan with plastic wrap and refrigerate it for at least 1 hour or preferably 24 hours.
- Cut into squares and serve.
Nutrition Facts : Calories 342, Fat 17.8, SaturatedFat 10.2, Cholesterol 85.2, Sodium 327.9, Carbohydrate 41.8, Fiber 1.3, Sugar 32.1, Protein 6.1
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PUMPKIN-CHOCOLATE CHEESECAKE BARS | BETTER HOMES
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5/5 (60)Total Time 4 hrs 50 minsServings 24-36
- Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
- In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.
- In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
- Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
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