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
PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, gingersnap cookies, unsalted butter, cream cheese, granulated sugar, large eggs, all purpose flour, pumpkin puree, McCormick® Pumpkin Pie Spice
Provided by Gwenaelle Le Cochennec
Categories Desserts
Yield 12 bars
Number Of Ingredients 9
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!
VEGAN PUMPKIN CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: pitted date, rolled oats, almond, salt, water, cashews, coconut cream, coconut oil, maple syrup, vanilla extract, pumpkin puree, cinnamon, allspice, ginger
Provided by Rachel Gaewski
Categories Desserts
Yield 9 servings
Number Of Ingredients 14
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the dates, oats, almonds, and salt to a food processor and pulse until crumbly. Add the water and pulse again until the mixture is sticky enough to hold together.
- Transfer the crust to the prepared baking dish and spread in an even layer. Freeze while you prepare the rest of the recipe.
- Bring a medium pot of water to boil. Add the cashews and boil for 10 minutes. Remove with a slotted spoon and transfer to a food processor.
- Process until smooth.
- In a medium bowl, spoon out the coconut cream from the top of the can of coconut milk (making sure to take only the cream and not the liquid). Beat with an electric hand mixer until soft peaks form. Add the coconut oil, maple syrup, and the vanilla and beat until well combined.
- Add the cashew paste and stir with a spatula until well combined, using a whisk if necessary to smooth out any stubborn lumps. Set aside.
- In a separate, medium bowl, combine the pumpkin puree, remaining 2 tablespoons of maple syrup, cinnamon, allspice, and ginger and mix until well combined.
- Remove the crust from the freezer and pour in the cashew mixture. Smooth evenly.
- Add small dollops of the pumpkin mixture on top of the cashew mixture. Using a wooden skewer, swirl the pumpkin mixture into the cashew mixture.
- Freeze for at least 2 hours, or overnight.
- Remove from freezer and slice into 9 even bars.
- Enjoy!
Nutrition Facts : Calories 441 calories, Carbohydrate 40 grams, Fat 31 grams, Fiber 4 grams, Protein 7 grams, Sugar 44 grams
VEGAN PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, raw cashews, graham cracker, coconut oil, silken tofu, unsweetened pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, salt, non-dairy whipped cream
Provided by Rachel Gaewski
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
- Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
- Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
- Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
- Using a spatula, spread the filling over the crust in an even layer.
- Bake for 20-25 minutes, until the cheesecake is set.
- Refrigerate uncovered for at least 4 hours, or overnight.
- Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, Sugar 18 grams
VEGAN PUMPKIN CHEESECAKE BARS
No Bake Vegan Pumpkin Cheesecake Bars made with a few simple whole food ingredients, sweetened with pure maple syrup, and absolutely delicious. These bars are perfectly creamy, filled with pumpkin flavor, and an easy dairy free cheesecake that everyone will love!
Provided by Ashlea Carver
Categories Dessert
Time 8h
Yield 16
Number Of Ingredients 15
Steps:
- Line an 8×8 pan with parchment paper.
- Add the crust ingredients to a food processor and pulse until a sticky dough forms. Press the crust into the lined pan. Put the crust in the freezer while you prepare the cheesecake filling.
- Add the soaked cashews, coconut cream, lemon juice, pumpkin puree, maple syrup, vanilla extract, coconut oil, and pumpkin pie spice to your food process or high powered blender. Blend the filling until it is completely silky smooth and creamy. Give it a taste and adjust the sweetness/tartness level to your liking.
- Pour the cheesecake filling over the prepared crust and smooth out the top of the cheesecake. I like to tap the pan on the counter to remove any air bubbles and to help everything smooth out evenly.
- Freeze the cheesecake bars until completely firm and set, around 5-6 hours or overnight.
- When you are ready to serve, remove the cheesecake bars from the freezer and use a sharp knife to cut into 16 squares.
Nutrition Facts : ServingSize 1/2 cup, Calories 234 calories, Sugar 11 g, Sodium 134.4 mg, Fat 11.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 3.4 g, Protein 3.5 g, Cholesterol 0 mg
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 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
PUMPKIN CHEESECAKE - VEGAN
Light and fluffy, yet rich and creamy. Perfect if your looking for a change from plain pumpkin pie for Thanksgiving. The rum extract adds a really nice flavor to this too. The brand of tofu cream cheese I prefer to use is Tofutti brand, the non-hydrogenated kind comes with a YELLOW lable, and is available in Whole Foods, or most well stocked supermarkets. Also, I like the technique of leaving the baked cheesecake in the oven to cool. There were NO CRACKS!! Basic recipe from The Vegetarian Meat and Potatoes Cookbook
Provided by Kozmic Blues
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly oil an 8-inch springform pan or coat with nonstick spray.
- Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
- Press the crumbs evenly against the bottom and side of the pan and set aside.
- Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
- Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
- Spread the filling evenly into the prepared crust.
- Bake for 45 minutes, or until firm.
- Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
- Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.
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