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
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
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
LIGHT AND TASTY PUMPKIN CHEESECAKE BARS
Found in the December/January issue 2008 of Taste of Home's Light & Tasty magazine...Placed here for safekeeping!
Provided by CookinwithGas
Categories Cheesecake
Time 50m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°; spray PAM over the inside o a 13X9 pan.
- Combine crust ingredients and press onto the bottom of the 13X9 pan; cover and chill NO less than 15 minute.
- In a large mixing bowl, beat together the cream cheese and sugar until smooth; Beat in the canned pumpkin, the pie spice and vanilla.
- Add eggs and beat on low speed until JUST combined; our over the chilled crust; Bake in the preheated oven for 35-45 minutes or until the center is ALMOST set.
- Cool on a wire rack for 1 hour; then cover and chill for NO less than 8 hours or even overnight.
- Cut into 20 bars, topping each with a walnut half before serving.
Nutrition Facts : Calories 121.9, Fat 4.8, SaturatedFat 1.7, Cholesterol 26.9, Sodium 256.6, Carbohydrate 13.3, Fiber 0.5, Sugar 5.7, Protein 6.8
PUMPKIN CHEESECAKE BARS
Wow!! These sound amazing!! From taste of home. This needs to chill for a few hours, not included in prep or cooking time.
Provided by Courtly
Categories Cheesecake
Time 1h10m
Yield 24-30 serving(s)
Number Of Ingredients 20
Steps:
- Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.
- In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
- Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
- Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
- In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 361.8, Fat 29.5, SaturatedFat 16.5, Cholesterol 133.3, Sodium 208.9, Carbohydrate 21.1, Fiber 0.8, Sugar 17.7, Protein 5.2
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
This is a recipe from the Cleveland Indians contributed by Karen Olson. Slightly different from the other Pumpkin Cheesecake Bar recipe. This one uses Pound cake mix. And yes, the pumpkin pie spice and eggs are listed twice, I was not having a brain freeze when I posted.
Provided by mandabears
Categories Cheesecake
Time 55m
Yield 48 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly.
- Press into 13 x 9 pan.
- Beat cream cheese in bowl until light and fluffy.
- Beat in condensed milk gradually.
- Add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
- Beat well.
- Pour over crust.
- Sprinkle with pecans.
- Bake for 35-40 minutes.
- Cool in pan.
- Cut into 48 bars.
Nutrition Facts : Calories 72.2, Fat 4.9, SaturatedFat 2.1, Cholesterol 22.7, Sodium 57.3, Carbohydrate 6, Fiber 0.3, Sugar 5, Protein 1.8
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