LAYERED PUMPKIN CHEESECAKE BARS
A crisp buttery graham cracker crust gets topped off with two layers of creamy cheesecake. The vanilla layer is lightened up with sour cream and the pumpkin cheesecake layer has cinnamon and pumpkin pie spices. Start with one cheesecake batter and split it to make two different flavors.
Provided by Dahn Boquist
Categories Desserts
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F and spray a 13 x 9-inch baking dish with non-stick spray.
- Place the graham crackers in a sealable bag and pound them with a rolling pin until you have fine, even crumbs. Dump the graham cracker crumbs into a mixing bowl and add the butter, sugar, flour, and salt then stir until well combined.
- Spread the mixture evenly into the baking dish and press it down firmly. Bake for 12-15 minutes until it is a light golden brown. Set aside to cool while you make the filling layers.
- Place the cream cheese in a large mixing bowl and beat on medium speed until very smooth. Scrape the bowl down a couple of times to get it all mixed.
- Add the sugar and vanilla extract and beat for another 1 to 2 minutes until well combined and smooth. Add the eggs, one at a time, and beat until just combined.
- Transfer 1/2 of the batter to another mixing bowl and stir in the sour cream then spread the mixture over the crust.
- Add the pumpkin pie spice, cinnamon,, and pumpkin puree to the remaining cheesecake mixture and spread it on top of the vanilla layer (see notes).
- Bake until the edges are set and the center is slightly jiggly, about 40 to 45 minutes.
- Let the cheesecake cool completely on a wire rack for about 2 hours.
- While the cheesecake cools, add the whipped cream, sugar, and vanilla extract to a mixing bowl and beat on medium speed until combined then increase the speed to high and beat until stiff peaks form.
- Spread the whipped cream over the cheesecake bars then slice and serve.
Nutrition Facts : Calories 637 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 277 milligrams sodium, Sugar 71 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
LAYERED PUMPKIN CHEESECAKE BARS
Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended., Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 135mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g 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
LAYERED PUMPKIN PIE CHEESECAKE BARS RECIPE
You're going to love these layered pumpkin pie cheesecake bars. They've got a graham cracker crust, a layer of cheesecake and a layer of pumpkin pie on top!
Provided by LifeMadeSimpleTeam
Categories Cakes & Cheesecakes
Time 1h
Number Of Ingredients 23
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8x8-inch pan.
- In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over crust. Place in the oven and bake at 350° for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
- Meanwhile, separate the three remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking continuously (to prevent the eggs from scrambling) for 8-10 minutes or until mixture reaches 155°-160°. Remove from the heat, whisk in the vanilla extract.
- In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
- In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, for about 7-9 minutes, or until it's stiff and glossy. Remove it from the heat, and beat an additional 1-2 minutes.
- Fold into the pumpkin mixture then spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. Garnish with whipped cream and pumpkin pie spice; if desired.
Nutrition Facts : ServingSize 16 serving, Calories 213 kcal, Carbohydrate 24 g, Protein 4 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 230 mg, Fiber 1 g, Sugar 19 g
STREUSEL PUMPKIN CHEESECAKE BARS
This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. Go ahead and make two, which will use the whole can of pumpkin pie filling and evaporated milk!
Provided by blair_amanda
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
- In another mixing bowl, beat cream cheese and sugar. Spread over crust.
- In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
- Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
- Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.
DOUBLE-LAYER PUMPKIN CHEESECAKE BARS
This is my daughter's pumpkin cheesecake bar recipe. She made it for us at Thanksgiving dinner. It was delicious and the layers look very pretty for presentation.
Provided by Spritzer
Categories Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes
Time 4h10m
Yield 16
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, butter, and sugar for crust. Press onto the bottom and a little bit up the sides of a 9-inch square baking pan. Place in the refrigerator until ready to use.
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine cream cheese, sugar, and vanilla extract for filling in a mixing bowl; beat with an electric mixer until smooth. Beat in eggs, one at a time. Remove 1 cup of batter and spread it onto bottom of the graham cracker crust.
- Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended. Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
- Bake in the preheated oven until the center is set, 35 to 40 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Place in the refrigerator until firm, about 3 hours. Cut into 16 squares and top with whipped topping.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 20.4 g, Cholesterol 69.3 mg, Fat 17.8 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 14.5 g
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