Swirled Pumpkin Cream Cheese Bars Food

SWIRLED PUMPKIN-CREAM CHEESE BARS

Steps:

• In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.
• Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended.
• Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
• In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
• Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter.
• Pull a knife tip through filling to swirl slightly into batter.
• Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes.
• Let cool completely in pan, then cut into 24 bars.

PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
• In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
• Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
• In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
• Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
• To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
• Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
• Bake for 35-40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
• Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
• Enjoy!

PUMPKIN CARROT SWIRL BARS WITH CREAM CHEESE TOPPING

Steps:

• Preheat oven to 350°F
• Grease 15 x 10-inch jelly-roll pan.
• Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl.
• Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly.
• Add eggs, egg whites, pumpkin and carrot; beat until well blended.
• Add flour mixture; mix well.
• Spread into prepared pan.
• Cream Cheese Topping:.
• Prepare cream cheese topping in separate bowl as follows --.
• Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
• Drop teaspoonfuls of cream cheese topping over batter; swirl mixture with spoon.
• BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

SWIRLED PUMPKIN AND CREAM CHEESE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
• Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
• Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
• Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.

LAYERED PUMPKIN CHEESECAKE BARS

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.