PUMPKIN CHEESECAKE BARS
Say hello to the ultimate harvest dessert! These Pumpkin Cheesecake Bars with a gingersnap crust and a delicious pumpkin pie cheesecake filling are perfect for wowing your dinner guests, but easy enough for a simple night in.
Provided by Linley Richter
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- First, preheat the oven to 325ºF and grease an 8-inch x 8-inch baking dish with coconut oil.
- Then, prepare your gingersnap cookie crumbs by placing gingersnap cookies in a food processor and process for about a minute or until they turn into into crumbs.
- Prepare the crust by placing the gingersnap cookie crumbs, butter, and coconut oil into a large bowl. Use a spatula (or your hands) to mix all the ingredients together until the crust can hold its form.
- Spray the pan with nonstick spray, and then transfer crust into pan and use spatula to flatten it to the bottom of the pan to create the crust.
- Bake at 325ºF for 10 minutes. Then, remove from the oven and let rest for at least 10 minutes.
- Prepare the pumpkin cheesecake filling by placing all ingredients (except for the large eggs) into a large bowl.
- Mix with an electric mixture on low/medium speed until smooth.
- Next, crack the eggs into the bowl with the pumpkin filling and use the electric mixer to mix the eggs into the filling on the lowest speed. Only mix until eggs are just combined (careful not to over mix!).
- Pour pumpkin filling over the crust, making sure it's evenly spread out.
- Bake at 325ºF for around 38-40 minutes or until the center of the pumpkin cheesecake bars are gelatin-like.
- Remove bars from the oven, let cool completely, and then place them in the refrigerator for at least 2 hours (or until chilled) before cutting into bars.
- Top with your favorite whipped cream and a dusting of gingersnap crumbs.
Nutrition Facts : ServingSize 1/12 recipe, Calories 238 calories, Sugar 16, Sodium 147, Fat 14, Carbohydrate 25, Fiber 1, Protein 3
GINGERBREAD PUMPKIN CHEESECAKE BARS
These rich, creamy Pumpkin Cheesecake Bars get an added flavor pop from the spicy gingerbread crust making them the ideal holiday dessert.
Provided by Kathryn | Urban Foodie Kitchen
Categories Desserts
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Grease an 8x8 baking dish or spray with cooking spray.
- Mix the dry ingredients. Add the flour, baking soda, baking powder, ginger, nutmeg, cinnamon and salt to a mixing bowl and stir to combine.
- Mix the wet ingredients. Add the butter and sugar to the bowl of a stand mixer. Beat on medium-low speed until combined. Add the molasses, egg and milk. Continue mixing until smooth. Slowly add the flour mixure and continue to beat until all ingredients are incorporated. The batter will be quite thick.
- Make the crust. Spread the crust evenly into the greased baking pan and bake for 20 minutes. Remove from oven and let cool slightly.
- Make the cheesecake layer. While the crust is baking add the cream cheese and sugar to the bowl of a stand mixer. Beat on low until smooth. Add the pumpkin and beat again until smooth, scraping down the sides of the bowl at least once. Add the egg, pumpkin pie spice and vanilla. Beat again until fully incorporated.
- Bake. Pour the cheesecake mixture over the gingerbread layer, using the back of a spoon to smooth as needed. Bake for 30 - 35 minutes, until the chesecake is set in the middle. Remove from oven and let cool for 30 minutes.
- Set the cheesecake. Once partially cooled, place the cheesecake in the refrigerator for at least 30 minutes.
- Top with chopped pecans and serve.
PUMPKIN CHEESECAKE BARS
Steps:
- HEAT oven to 350 degrees F. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. Press into bottom of 15 x 10-inch jellyroll pan.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk; beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.
- BAKE 30 to 35 minutes or until set. Cool. Chill. Cut into bars.
PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h45m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
- Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
- For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
- Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
MARBLED PUMPKIN CHEESECAKE BARS WITH A GINGERSNAP CRUST
I made these for Thanksgiving 2006, and they were a hit! Delicious crust and creamy filling. You get the best of both worlds (pumpkin pie and cheesecake) without the hassle of preparing a "real" cheesecake.
Provided by Chef Itchy Monkey
Categories Cheesecake
Time 1h
Yield 12-15 squares, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
- CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
- PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
- CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
- Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
- Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.
- Bake for 25 to 30 or until center is just set.
- Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.
Nutrition Facts : Calories 509.5, Fat 29.9, SaturatedFat 14.9, Cholesterol 119.2, Sodium 471.4, Carbohydrate 54.6, Fiber 1.5, Sugar 31, Protein 7.5
GINGERBREAD PUMPKIN CAKE BARS
"Deep and dark" Gingerbread cake mix, mixed with canned pumpkin, and cut into small bars. Our recommended mix is "Trader Joe's Deep Dark Gingerbread Cake and Baking Mix with Molasses and Ginger". We made up the recipe, but got most of the directions from The Trader Joe Cake Mix box. Basically, we just added the canned pumpkin. Well hope you try it out, and like it! They're GREAT for Thanksgiving. By the way, DO NOT REFRIGERATE! They will grow mold.
Provided by WeLikePunkinPie
Categories Dessert
Time 1h15m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 5
Steps:
- (All directions except for "PUMPKIN," "OVEN," and "TO SERVE," are copied from a "Trade Joe's Deep and Dark Gingerbread Cake Mix" box. Anything in () are things we added to the directions.).
- TO PREPARE: Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom and halfway up the sides of a normal 8x8x2 pan with butter, or cooking spray.
- MIX: Combine the egg, the oil, and the water into a bowl. Add the cake mix. Gently fold mix together (with wooden spoon), until the ingredients are moist.
- PUMPKIN: Add in the canned pumpkin. Mix WELL with wooden spoon for about 5 minutes and until mixture turns a oragneish-brown color, also be sure to get the bottom. The mixture should also have small lumps.
- PAN: Spread batter into the pan, filling the corners and leveling the top.
- OVEN: Bake the cake for one hour, and if the cake IS done, if you stick a toothpick, fork, knife, etc. in it, it should come out clean. Leave cake to cool until cake is FULLY cooled off.
- TO SERVE: Carefully cut cake into about 12 or so bars. If you want, sprinkle some powdered sugar on the top of each bar. Serve them on a plate, or take 'em to go!
Nutrition Facts : Calories 215.2, Fat 11.1, SaturatedFat 2.1, Cholesterol 17.6, Sodium 225.5, Carbohydrate 27.4, Fiber 0.8, Sugar 16.1, Protein 2.4
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