swirl

Perfectly fall spiced pumpkin pie is swirled into rich decadent cheesecake baked on a crisp Biscoff cookie crust!  These Pumpkin Swirl Cheesecake Bars are the best Autumn dessert ever!

Pumpkin Swirl Cheesecake Bars

oz Biscoff cookies (crumbled (25 cookies))

butter

brown sugar (packed)

oz cream cheese (room temperature)

sour cream (room temperature)

sugar

tsp vanilla extract

salt

egg (room temperature)

pumpkin puree (not pumpkin pie filling!)

brown sugar

heavy cream

tsp cinnamon

nutmeg

tsp ground ginger

cloves

Preheat oven to 350 degrees.  Combine Biscoff crumbs, melted butter, and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter.

Press into bottom of a 9x9 square baking pan, pressing down with fingers or the bottom of a dry measuring cup.

Bake crust in preheated oven for 8 minutes. Let cool slightly.

For the Cookie Crust

Reduce oven heat to 325°F.

Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a hand-held mixer) until smooth and creamy (do not overbeat). Add sour cream and beat until smooth, scraping sides of bowl to fully incorporate everything.

Add sugar, vanilla and salt and beat until smooth.

Beat in egg until smooth. Remove ½ cup of cheesecake filling and set aside.

Pour the rest of cheesecake filling into prepared crust and smooth to cover the crust evenly.

For the Cheesecake Layer

In a bowl, combine pumpkin, sugar, heavy cream, vanilla, spices and salt and mix well.

Beat in egg until smooth. Pour over the cheesecake layer and spread evenly.

For the Pumpkin Pie Layer

Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer.

Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble pattern.

Bake bars in preheated oven for 45-50 minutes, or until center is set and only slightly wobbly.

Remove from oven and allow to cool fully at room temperature.

Cover with plastic wrap and chill in refrigerator for 4 hours or overnight before slicing into bars.

For the Swirl Topping

This easy, healthy  No-Bake Pumpkin Cheesecake is a delicious treat with a rich, creamy pumpkin filling and a sweet cinnamon crust! It’s the perfect holiday dessert and its Vegan &amp; Gluten-Free!

No-Bake Pumpkin Swirl Cheesecake

Pitted Dates

Apricots

Almond Flour

Cinnamon

Sea Salt

Soaked Cashews, drained

Coconut Cream

Agave

Maple Syrup

tbsp Coconut Sugar

Coconut Oil, Melted

Lemons, juiced

tsp Vanilla Extract

Pumpkin Puree

tbsp Coconut Cream

tsp Pumpkin Spice

tbsp Coconut Sugar (or brown sugar)

In a medium saucepan, boil 2 cups of water. Place the cashews in a medium-sized bowl. Once the water is boiling, pour the water over the cashews and soak the cashews for at least 15 minutes (up to 1 hour) and set aside. When the cashews are ready to use, be sure to pour out the water.

In a Food Processor with an S-shaped blade or blender, blend the dates, apricots, cinnamon, and almond meal together until it forms a sticky chunky consistency. If the mixture is too dry, add 1-2 more dates.

Transfer the mixture to a parchment-lined baking tin. (The parchment paper makes the cheesecake easy to remove when it is ready). Place the crust into the fridge until later.

In the blender, combine all of the cheesecake filling ingredients (except the pumpkin filling ingredients) and blend until smooth, at least 2-3 minutes. Remove the baking tin with the crust from the fridge. Pour the cheesecake filling into the baking tin.

Clean the blender and combine the ingredients for the pumpkin filling. Blend until smooth, about 1 minute. Spoon dollops full of the pumpkin filling into the cheesecake, making sure to leave spaces.

Take a butter knife and make circles and swirls into the cheesecake to spread the pumpkin mixture and make a swirl design.

Loosley cover the cheesecake with plastic wrap and put it in the freezer. Allow the cheesecake to set for at least 2 hours.

After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream and Enjoy!

Carrot Cake Blondies with Cream Cheese Swirl

For the batter:

Splenda® Stevia Sweetener Jar

unsalted butter, melted

eggs

vanilla extract

all-purpose flour

cinnamon

baking powder

carrot

For the cream cheese swirl:

fat-free cream cheese,

Preheat oven to 350°F. Grease an 8 x 8 baking pan with non-stick cooking spray. Line baking dish with parchment paper sling, pushing parchment into corners and up sides of pan.

In a large bowl, whisk Splenda® Stevia Sweetener, butter, eggs and vanilla together until combined.

Add flour, cinnamon, baking powder and salt. Stir together until just combined. Fold in carrots until combined, then transfer to prepared baking pan.

For cream cheese swirl: In a medium bowl, whisk cream cheese, Splenda Stevia Sweetener, egg yolk and vanilla together until smooth. Dollop cream cheese mixture on top of batter and gently swirl together with knife or rubber spatula.

Bake until light golden brown, or until a toothpick inserted into the center comes out clean, about 25-30 minutes.

Let cool completely before cutting into 16 equal squares. Store in an airtight container until ready to serve.

If you’re up for a new and exciting ice cream flavor, look no further than this seasonal Sweet Corn Ice Cream with Blueberry Swirl! With a creamy, rich, and smooth texture, and a summery sweetness that can’t be beat, this might be your new favorite!

Sweet Corn Ice Cream with Blueberry Swirl

blueberries

water

lemon juice

milk

heavy whipping cream

sweet corn

Place the blueberries, sugar, and water in a small pot and cook over medium-low heat until thick and syrupy (about 5-10 minutes).

Remove from heat and stir in the lemon juice.

Cool completely before swirling into sweet corn ice cream (recipe below).

For the blueberry swirl

Freeze the the canister of an ice cream maker&nbsp;overnight.

Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.

Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half.

Place the corn kernels, cobs, milk, and cream in a medium pot, and bring the mixture to a simmer over medium low heat, then reduce to a simmer and allow to steep for 10-15 minutes.

Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.

Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking.

When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients&nbsp;back the medium pot and cook over low heat, whisking constantly, until it has thickened slightly.

Transfer the mixture back to the heat-safe bowl, stir in the vanilla, cover, and chill overnight.

Pour the chilled custard into the frozen ice cream maker and churn the custard until it’s the consistency of soft-serve (about 15 minutes).

Transfer a third of the ice cream to a&nbsp;loaf pan, then add&nbsp;in a third of the blueberry swirl.&nbsp;

Repeat twice more, swirling in to create a marble effect, then freeze overnight.

For the sweet corn ice cream

An easy, absolutely DELICIOUS recipe for tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes famous White Chocolate Raspberry cake.

White Chocolate Berry Bundt Cake

white cake mix

chocolate pudding mix

vegetable oil

sour cream

chocolate

berry pie filling

cheese

(half stick) real butter

A swirled cheesecake brownie that is vegan, gluten-free and easy to make! Sweet, tangy and decadent treat that is sure to impress the whole family, vegans and nonvegans alike!

Vegan Cheesecake Brownies (Gluten-Free)

flax eggs (3 tablespoons flaxseed meal + 6 tablespoons water)

unsalted almond or peanut butter * (see notes)

(282 grams) organic cane sugar

almond milk

(69 grams) dutch processed cocoa powder

Simple Truth Plant Based cream cheese alternative

+ 2 tablespoons organic cane sugar

cornstarch

lemon zest

Preheat oven to 350°F and line an 8&#215;8 metal pan with parchment paper. Set aside.

In a medium sized bowl, prepare the flax egg by mixing together 3 tablespoons flaxseed meal and 6 tablespoons water. Set aside for 10 minutes to thicken.

Once the flax egg has thickened, add the almond/peanut butter, cane sugar, almond milk and vanilla extract to the bowl. Mix together until uniform, and then add in the gluten free flour, cocoa powder, baking powder and salt. Mix together just until uniform, do not over mix. It if it a bit lumpy, that is ok! It does not need to be smooth.

Transfer about 1/4 cup of the brownie batter to a small bowl and set aside. Add the remaining brownie batter to the lined pan and spread it out evenly. Set aside.

In another medium to large mixing bowl, prepare the cheesecake layer. First add in the cream cheese alternative and sugar. With a hand mixer (or a whisk), whip them together until smooth. Add in the remaining cheesecake ingredients and whip everything together until smooth. Evenly pour the cream cheese mixture over the brownie batter in the pan. Use a spatula to carefully spread the layer smooth. It there are some &#8220;bare&#8221; spots, that is alright! Just try your best.

Take your reserved 1/4 cup brownie batter (stir it if it has become stiff stir) and drop it/drizzle it over the cheesecake layer. You can refer to the photo in the post to see how we did this, but there is no right or wrong way! Using a knife or a toothpick, swirl the brownie batter into the cheesecake batter as desired.

Place the pan into the oven and bake for 35-40 minutes, or until the center is set. Remove from the oven and allow it to cool completely before cutting and serving.

So moist and fudgy...I made them for my kids weekly, homemade snack. I can't have them, due to the sugar content, but I do snag the crumbs. I think I've found my new favorite chefs to follow. We have strict dietary restraints, so your "Kroger challenge" recipes are perfect for us!!

This Weet-Bix and coconut base is topped with a creamy, chilled cheesecake filling and finished off with a super tangy lemon curd swirl. It's the perfect make-ahead dessert as it requires time to chill and set.

Lemon swirl Weet-bix cheesecake recipe

butter, melted

(1/3 cup) caster sugar

Weet-Bix, crushed

(2/3 cup) self-raising flour

(2/3 cup) desiccated coconut

9.00 gm gelatine powder

cream cheese,

30.00 ml finely grated lemon rind

can sweetened condensed milk

milliliters (1/2 cup) fresh lemon juice, strained

Yellow liquid food colouring, to tint (optional)

milliliters ctn thickened cream, whipped

(1/3 cup) bought lemon curd

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770889945001&=domain=taste

5348771529001-5770889945001

Cinnamon Swirl Coffee Cake

cake flour

baking soda

Splenda® Stevia Granulated Sweetener

egg substitute

applesauce

Preheat oven to 350°F. Spray a nonstick Bundt pan with cooking spray.

Sift cake flour, baking powder, and baking soda together into a mixing bowl.

In a large mixing bowl using an electric mixer, cream the butter until light and fluffy. Add Splenda Stevia Sweetener and egg; mix until smooth. Add the egg substitute and vanilla extract; beat briefly to incorporate.

Add applesauce and half of the sour cream; mix until smooth.

Add the dry ingredients and beat on medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform.

Transfer about ¼ of the cake batter to a bowl; stir in brown sugar and cinnamon.

Place ½ of the remaining cake batter into prepared pan. Top with cinnamon batter and swirl with the tip of a knife. Top with remaining cake batter.

Bake for 50–60 minutes or until a wooden pick inserted near the center comes out clean.

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