fall dessert ideas

Pumpkin Cheesecake bars are swirled with both a cheesecake and pumpkin cheesecake batter and have a buttery graham cracker crust.

Pumpkin Cheesecake Bars

¼ cups (202 grams) graham cracker crumbs

tablespoons (28 grams) brown sugar

tablespoons (84 grams) unsalted butter, melted

ounces (904 grams) full-fat cream cheese,

(200 grams) light brown sugar

¼ cup (48 grams) full-fat sour cream,

tablespoon (15 milliliters) pure vanilla extract

4 large eggs,

pumpkin puree (not pumpkin pie filling)

(5 grams) pumpkin pie spice

Preheat the oven to 350°F. Line a 9&#215;13-inch pan with parchment paper in the bottom.

Grind the graham crackers into a fine crumb. Mix together with the brown sugar then stir in the melted butter until well combined. Press the crumbs tightly into the bottom of the pan. Set aside.

For the crust

In a large mixing bowl, beat the cream cheese for 2 minutes until free of lumps then add the brown sugar and beat on low speed until completely smooth, scraping down the bowl occasionally. Next add the sour cream, vanilla extract and beat until well combined.

Add the eggs one at a time, ensure it’s well mixed before adding more. Scrape down the bowl occasionally.

Divide the batter in half. To one half, add the pumpkin puree and pumpkin pie spice and beat until incorporated.

To layer the batter in the pan, add spoonful of each of the cheesecake fillings, covering the crust layer completely. Gently swirl with a knife to create a marbled effect. Repeat with another layer two until all the remaining batter is used.

Bake at 350°F for approximately 25-30 minutes. The center should be set, but still slightly jiggly. Remove the cheesecake from the oven and cool completely on the counter, then cover and move to the refrigerator. Refrigerate for 2-4 hours until the cheesecake has fully set.

For the filling

Absolutely delicious! Huge hit with my entire family. Will definitely be making again!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631994016/zvzgprf74vl9od9zpwg1.mp4

These Pumpkin Cheesecake Bars are the perfect blend of tangy cream cheese and spiced pumpkin filling, baked with a graham cracker crust.

Pumpkin Swirl Cheesecake Bars

Chocolate spice cake layers with chocolate spice buttercream.

Chocolate Spice Cake

(133 g) brown sugar, packed

(200 g) granulated sugar

(174 g) unsalted butter

eggs (at room temperature)

(240 g) buttermilk (at room temperature)

(300 g) all purpose flour

cinnamon

tsp (2 g) allspice

tsp (2.8 g) salt

(40 g) cocoa powder (not dark cocoa)

(115 g) sour cream

tbsp vinegar (white distilled or white wine)

baking soda

(452 g) unsalted butter (slightly cold)

(625 g) powdered sugar (measured and then sifted)

(60 g) heavy whipping cream

oz (175 g) semi-sweet chocolate chips

tbsp (8 g) cinnamon

salt

Preheat your oven to 325 degrees F. Spray a 9&quot;x13&quot; pan with nonstick spray. Line the bottom with parchment paper if you plan to turn the cake out of the pan to serve. Otherwise, spray alone is ok.

In a medium size mixing bowl, combine the flour, cocoa, cinnamon, allspice, cloves and salt. Whisk to combine and then set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium high speed for about three to five minutes, making sure to scrape the sides and bottom of the bowl occasionally. We want the butter mixture to get light and fluffy.

Add the eggs and beat again for a couple minutes.

With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until no flour streaks remain.

Fold in the sour cream.

In a small bowl, combine the vinegar and baking soda. Let bubble and then fold into the batter.

Pour the batter into the pan and bake at 325 for about 25 to 28 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Let cool completely before frosting.

FOR THE CAKE

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for a couple minutes on medium high speed.

While the mixer is beating the butter, heat the heavy cream in the microwave. Pour the heated cream over the chocolate to melt the chocolate. Stir until smooth. Set aside to cool a bit.

With the mixer on low speed, gradually add the powdered sugar, spices, and pinch of salt.

Scrape the sides of the bowl and then with the mixer on medium speed add the chocolate ganache you&#039;ve made. Once all of the chocolate is added, turn the mixer to medium high speed and beat for about 3 to 5 minutes.

FOR THE BUTTERCREAM

Top 2 fall dessert ideas recipes from across the web

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Pumpkin Cheesecake Bars

Chocolate Spice Cake

Top 2 fall dessert ideas recipes from across the web

The most viewed fall dessert ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cheesecake Bars

Chocolate Spice Cake

The most viewed fall dessert ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine