pumpkin cheesecake bars

These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. They're full of fall spices and are sure to impress at any holiday gathering.

Pumpkin Pie Cheesecake Bars

graham cracker crumbs

TB sugar

TB butter

oz cream cheese (softened)

sour cream

sugar

tsp vanilla extract

eggs

pumpkin puree

brown sugar

c milk

tsp salt

tsp pumpkin pie spice

tsp cinnamon

gelatin

c cold water

c sugar

cream of tartar

whipped cream (or topping)

pumpkin pie spice

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 every few minutes for 10 minutes or until mixture reaches 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.

These Pumpkin Cheesecake Bars are the perfect easy way to enjoy pumpkin cheesecake without all the work! They are creamy, full of spice and topped with a cream cheese whipped cream!

Pumpkin Cheesecake Bars

tbsp (39 grams) sugar

salt

tbsp unsalted butter, melted

oz (452 grams) cream cheese, room temperature

cup (52 grams) sugar

(56 grams) packed light brown sugar

tbsp (16 grams) all-purpose flour

cup (250 grams) canned pumpkin puree

nutmeg

cloves

ginger

oz (113 grams) cream cheese, room temperature

cup (ml) heavy whipping cream, cold

tbsp (43 grams) powdered sugar

cinnamon

1. Preheat oven to 325 degrees F and prepare a 9×9 inch pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting.

2. To make the crust, combine the graham cracker crumbs, sugar, cinnamon and salt in a medium bowl. Add the melted butter and stir until the crumbs are well coated.

3. Press crust evenly into the bottom of the pan and bake for 6-7 minutes. When the crust is done baking, remove it from the oven and turn the temperature down to 300 degrees F.

4. To make the filling, beat the cream cheese, sugars and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter. Scrape down the sides of the bowl.

5. Add the pumpkin puree, sour cream, spices and vanilla extract and mix on low speed until well combined.

6. Add the eggs one at a time, mixing on low speed to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.

7. Pour the batter into the pan with the crust and spread evenly.

8. Bake the bars for 35 minutes or until the center is mostly set.

9. Turn the oven off and leave the oven door closed. Leave the bars in the hot oven for another 10-15 minutes.

10. Remove the bars from the oven and allow to cool on the counter for about 30 minutes, then refrigerate until cold and firm.

11. Use the parchment paper to remove the bars from the pan and cut into bars.

12. To make the cream cheese whipped cream, add the cream cheese to a large mixer bowl and beat until smooth. Add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.

13. Pipe the whipped cream onto the bars and dust with cinnamon, if desired.

14. Serve cold. Bars are best when stored well covered in the fridge and eaten within 4-5 days.

These swirled Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and creamy cheesecake on a graham cracker crust. 

graham crackers

unsalted butter (melted)

all purpose flour

Three 8-oz packages full fat cream cheese (at room temperature)

vanilla extract

full fat sour cream

eggs (at room temperature)

Preheat oven

Preheat oven to 350°F. Line a 9x13 baking pan with foil and lightly grease the foil.

Prepare crust

Place the graham crackers in the bowl of a food processor and process until the graham crackers are in fine crumbs (you should have just over 2 cups of crumbs). In a separate bowl, combine crumbs, sugar, and melted butter and stir until combined. Press the crust into the bottom of the prepared pan and press it into an even layer (I use the back of a measuring cup).

Bake crust

Bake the crust for 10-15 minutes until it is just beginning to turn golden brown and fragrant. Place the crust on a wire rack to cool slightly while you make the filling.

Crust:

Pumpkin filling

In a large bowl, whisk pumpkin puree, spices, and flour. Set aside.

Cream cheese filling

In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth. Add vanilla, sour cream, and salt, and beat until combined, scraping the sides of the bowl as needed. Beat in the eggs, 1 at a time, scraping the sides of the bowl as needed, and turning off the mixer as soon as the last egg is fully incorporated.

Filling

Measure out 1-1/2 cups of the cream cheese mixture and add it to the reserved pumpkin mixture, stirring until combined.

Add filling to crust

Alternate scoops of cream cheese filling and the pumpkin filling all over the top of the crust. Use a sharp knife to drag/swirl the two mixtures together (I do figure eights). Be careful not to drag the knife all the way down into the crust.

Bake

Bake in the center of the oven for 35-45 minutes, until the center still has a very slight jiggle but the edges are set. Place on a wire rack to cool completely, then transfer to the refrigerator to chill (this will take several hours).

Filling:

These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert.

butter (melted)

cooking spray

blocks cream cheese (softened)

whipped cream (or thawed whipped topping)

candy pumpkins

Preheat the oven to 300 degrees F. Coat a 9&quot;x13&quot; pan with cooking spray and line the bottom of the pan with parchment paper.

Place the graham cracker crumbs and butter in a bowl; stir until well combined.

Firmly press the graham cracker mixture evenly into the bottom of the pan.

For the crust

Place the cream cheese in the bowl of a stand mixer. Beat for 3-4 minutes or until light and fluffy.

Add the sugar and beat until just combined.

Add the eggs, two at a time, beating after each addition. Add the vanilla extract and mix for 30 seconds.

Pour half of the cheesecake mixture over the crust and spread into an even layer.

Stir the pumpkin puree and the pumpkin pie spice into the remaining cheesecake mixture in the bowl.

Pour the pumpkin cheesecake layer over the vanilla layer, gently spreading evenly into the pan.

Bake the bars for 1 hour and 10 minutes. Turn off the oven and leave the oven door slightly ajar. Allow the cheesecake bars to cool in the oven for an hour.

Refrigerate the bars for at least 3 hours or up to 3 days.

Cut the bars into 24 squares. Use a piping bar and star tip to decorate each bar with a dollop of whipped cream, then place a candy pumpkin on top. Serve.

For the filling

https://content.jwplatform.com/videos/0BJ2dbz8.mp4

These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert. The perfect alternative to pumpkin pie on Thanksgiving day!

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!

Swirled Pumpkin Cheesecake Bars Recipe

butter

pumpkin

heavy cream

oz cream cheese, softened

Preheat oven to 350°F. Line a 9x13 baking...

Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.

Graham Cracker Crust: In a medium sized bowl,...

Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.

Pumpkin Layer: In a medium bowl, whisk together...

Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.

Cheesecake Swirl: In a medium bowl, beat all...

Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.  

Spoon tablespoonfuls of cheesecake filling on top of...

Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.

Bake for 37 to 42 minutes or until...

Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.

Slice into squares and serve.

Creamy, dreamy, decadent cheesecake bars infused with pumpkin spice. Plant-based, gluten-free, and just 1 blender required!

Pumpkin Swirl Cheesecake Bars (Vegan + GF)

rolled oats* ((certified gluten-free as needed))

raw almonds*

tsp sea salt

Tbsp coconut sugar ((plus more to taste))

coconut oil, melted

raw cashews

coconut cream*

vegan cream cheese* ((Toffuti is best,

Tbsp arrowroot

maple syrup

pumpkin purée ((DIVIDED))

tsp pumpkin pie spice ((DIVIDED))

tsp pure vanilla extract ((optional))

Preheat the oven to 350 F (176 C) and line an 8x8-inch baking dish with parchment paper.

CRUST: Add oats, almonds, salt, coconut sugar, and pumpkin pie spice to a high-speed blender and blend on high until the mixture resembles a fine meal.

Add the lesser amount of coconut oil to the blender and pulse or blend until well combined (we find that using the tamper on our Vitamix helps this process a lot)! The mixture should hold together when squeezed in your hand. If too dry, add the extra coconut oil. Transfer the mixture to the lined 8x8 dish and spread evenly. Place parchment paper on top and press the dough into your pan using a flat-bottomed object, such as a drinking glass, to firmly and evenly distribute the crust.

Bake for 20-25 minutes or until the corners are golden and the center of the crust is lighter in color and dry to the touch. Remove from the oven and set aside to cool.

CHEESECAKE FILLING: While the crust is cooling, rinse your blender and make your cheesecake batter. Add raw cashews, coconut cream, vegan cream cheese, arrowroot or cornstarch, maple syrup, 1/2 cup (100 g) pumpkin purée, 1 tsp pumpkin spice blend, salt, and vanilla (optional), to the blender (if altering batch size, adjust amounts accordingly). Blend on high until the mixture is smooth and creamy.

Set aside 1/2 cup of the cheesecake batter you just blended, then pour the remaining cheesecake batter on top of the slightly cooled crust. To the now empty blender, add your reserved 1/2 cup (120 ml) cheesecake batter, your remaining 1/2 cup (100 g) pumpkin purée, and your remaining 2 tsp pumpkin pie spice (if altering batch size, adjust amounts accordingly). Blend until smooth and creamy.

Gently tap the 8x8 dish on the counter a few times to remove air bubbles from the cheesecake layer, then dollop ~1/4 cup-sized scoops of the darker pumpkin cheesecake mixture you’ve just blended to the top of the filling and use the back of a knife or a toothpick to swirl.

Bake for 50-60 minutes — until the edges are slightly brown and the center is still slightly jiggly. Remove from the oven and allow to cool.

Cover the pan loosely with a kitchen towel or parchment paper and place in the refrigerator to chill for 6-8 hours or (preferably) overnight. After chilling, the top should have a glossy texture and the swirls will appear distinct.

To serve, gently lift the cheesecake out of the pan and cut into 16 equal squares. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=4iqdOXv3b8U

Creamy, dreamy, decadent cheesecake bars infused with pumpkin spice. Plant-based, gluten-free, and just 1 blender required!

Full Recipe: https://minimalistbaker.com/pumpkin-swirl-cheesecake-bars-vegan-gf/
 
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Pumpkin Swirl Cheesecake Bars (Vegan + GF) | Minimalist Baker Recipes

These pumpkin swirl cheesecake bars have two classic dessert in one recipe, cheesecake and pumpkin pie.

Pumpkin Swirl Cheesecake Bars

graham crackers (crushed)

flour

cream cheese, softened

Preheat oven to 350° and spray a 9x13 baking dish with non-stick cooking spray. Set aside.

In a medium bowl, mix crust ingredients until combined. Press the crust mixture evenly into the prepared baking dish.

Bake for 10 minutes, remove and let cool.

In a medium bowl, beat pumpkin puree, pumpkin pie spice, and cinnamon until incorporated.

In a large bowl, beat cream cheese and sugar until smooth.

Add in vanilla and salt and mix until well incorporated.

Beat in eggs, one at a time, until fully combined.

Take ¼ cup of cream cheese mixture and add it to the pumpkin mixture.

Now, add scoops of each mixture (alternating between the two) until all of the filling is added to the dish.

Using a sharp knife or toothpick, swirl the cream cheese mixture and the pumpkin mixture together.

Bake in the preheated oven for 45-55 minutes, or until the edges are set but the middle is still jiggly.

Cool and chill completely before serving.

Embrace Fall flavors with these Pumpkin Cheesecake Bars! Indulge in creamy, spiced goodness on top of a buttery graham cracker crust.

cream cheese (softened (3 blocks))

sour cream (room temperature)

eggs (room temperature)

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of...

Cinnamon

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 350. Line a 9x13 baking dish with parchment paper so that some hangs over the long sides. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a large bowl. Stir to combine. It should be the texture of wet sand.

Press mixture into the baking dish. Bake for 10 minutes.

Graham Cracker Crust

Adjust oven temperature to 325. In the large bowl of a stand mixer, combine cream cheese and sugar. Mix until the sugar is mostly dissolved. Add sour cream, vanilla, and salt. Mix until just combined. Do not over-mix.

Add the eggs one at a time. Add the next egg once the first is fully incorporated. Again, do not over-mix. The mixture should be super creamy and glossy at this stage.

Take 1-1 1/2 cups of the cheesecake mixture and add it to a smaller bowl. Mix in the pumpkin puree and pumpkin pie spice.

Pour the plain cheesecake mixture over the graham cracker crust.

Spoon dollops of the pumpkin cheesecake mixture over the top of the plain cheesecake.

Using a toothpick or a knife, swirl the two mixtures together. Don&#39;t let the knife go so deep that it hits the crust.

Bake for 40-45 minutes. It is done when the edges are set but the middle is still a little jiggly. Let cool on the counter completely and then cover and refrigerate for at least 6 hours or overnight.

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