If you love both pumpkin pie and cheesecake, these creamy bars are the perfect hybrid. This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have … All other tasters loved a bigger pumpkin hit when biting into this dessert. Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. Yes – they can be made up to 24 hours in advance and should be stored and covered in the fridge until ready to serve. To begin, you combine the graham cracker crumbs, sugar and melted butter in a small bowl and then press it into a foil-lined 8×8 pan. cloves for the allspice, and LOVED it! More. 15 oz pumpkin puree, 1 can. Preparation. They begin with an easy cinnamon graham cracker crust, topped with plain cheesecake, pumpkin cheesecake then cinnamon pecan streusel to create dynamic decadent bites of rich and creamy AND satisfyingly crunchy. The perfect no-bake dessert for fall is here! Pumpkin Cheesecake Bars One Filling, Two Flavors While two layers of cheesecake may seem complicated, all you have to do is make one batch of filling, put half of it on the crust, then add pumpkin and spices to the remaining filling. 1: How to line the pan with foil, and if that was just the bottom or sides. Mix together the cheesecake filling ingredients, then divide the mixture in half. Bake for 35–40 minutes, or until the batter is just set and the center still jiggles slightly. These amazing Keto Pumpkin Press remaining crumb mixture into a greased 8-in. Then when I move it off the burner to finishes mixing it on high for 2 min I put it in my kitchen aid mixer with the whisk attachment. How to make layered cheesecake bars. The reason it's so tempting to eat that sugary snack while you're on keto is that they are just way too easy to grab out of the pantry. 5.5k. The steam from the simmering water will heat the bowl gently and evenly, without burning or sticking. Pumpkin desserts are always a huge hit with me! They are irresistible, made of two layers: one is a classic vanilla cheesecake, and the second, is a very flavorful pumpkin cheesecake. 2: what the different mixes were supposed to look like. So happy they did! Creamy pumpkin spice cheesecake. This easy pumpkin cheesecake recipe calls for a buttery graham cracker crust and is made into bar form for easy eating and serving. Makes the house smell heavenly, and they taste better than they smell. These Pumpkin Cheesecake Bars are the perfect easy way to enjoy pumpkin cheesecake without all the work! 15 oz pumpkin puree, 1 can. This dessert will be on your fall treat recipe list every year. At just 3.3 net carbs per serving this is the perfect Fall dessert recipe! Mix in chopped pecans. These did not turn out well for me, which was a little embarrassing since i took them to a potluck! Bake for 30-35 minutes or until golden brown. I made this the first time exactly according to the recipe, as I always do when making a new recipe. In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Gallery. These pumpkin cheesecake bars are a combination of two holiday classics: pumpkin pie and traditional cheesecake. 32 oz cream cheese, at room temperature. I love them topped with fresh whipped cream and an extra dash of cinnamon. Pumpkin Cheesecake Bars Baking season is always so much fun! Make your own by simmering a few inches of water in saucepan. It happens when you don’t whisk it fast enough and the heat is to high or the water that’s boiling touched the bottom of the top part to to the double boiler. 20 People talking Join In Now Join the conversation! Winner! It definitely tastes more like a pumpkin pie bar than cheesecake, so if you are looking for something with more of a cheesecake taste/texture then you might want to try something else. 5 from 3 votes. My Peanut Butter Pumpkin Cheesecake Bars are simple to prepare and perfect for your upcoming Holiday gatherings. And here’s what you’ll need: Golden Oreos and Melted Butter – these two were mixed together to make the bottom layer of this dessert. It is finally Pumpkin season again! I also baked just the crust for 15 minutes separately instead of refrigerating it. Your kitchen will smell on autumn while making them! Garnish with whipped cream and pumpkin pie spice; if desired. So soft, so elegant and delicious, plus very easy and simple to prepare – this must be the perfect autumn dessert, am telling you! ½ cup butter . PREPARE: Preheat the oven to 350F and then line a 9×9 baking pan with foil (making sure it hangs over the edges) and spray with non-stick cooking spray; set aside. Double Layer Pumpkin Cheesecake with Oreo Crust. Cut in butter until crumbly. Overall, I will probably not make this again with this specific recipe. https://www.foodnetwork.ca/recipe/pumpkin-swirl-cheesecake-squares/12623 So...I made it the next time with the same amount of cinnamon, and substituted 1/2 tsp. There are short cuts that can be made but if you want them to look as good as they do above, then we suggest following these steps. Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Everyday Food, November 2006 Save Pin Print. This delicious pumpkin cheesecake bars recipe is sponsored by Philadelphia Cream Cheese. Bake for 40-50 minutes, or until the bars are no longer jiggly. 1 ½ cups sugar. Stir into pumpkin mixture; set aside. As we mentioned, these pumping dessert bars take a little bit of time to make, but they’re worth it. This easy pumpkin dessert is absolutely delicious and perfect for fall! This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. These pumpkin cheesecake bars have four different layers: brownie, vanilla cheesecake, oreos, and pumpkin cheesecake. Cool on a wire rack. Bake at 350 degrees for 15 minutes. Really good! The flavor is really good. Pour the plain cheesecake layer over the crust. Happy baking! Thanks .These are very good. If you need more pumpkin inspired desserts, be sure to try this Pecan Streusel Pumpkin Cheesecake or this classic Pumpkin Cheesecake with Cream Cheese Whipped Cream. These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham cracker crust. Take a look at the rest of my bar recipes while you’re here. I plan on making this one and some apple crumble bars in lieu of pies this year! Pumpkin Cheesecake Cookies; Gluten Free Pumpkin Muffins; Vegan Pumpkin Cookies; Make sure to tag me @butternutbakery on Instagram and comment below if you make these Oreo Brownie Pumpkin Cheesecake Bars. square baking pan. What if I don’t have a double boiler? Just make sure the water doesn’t touch the bottom of the bowl on top. Pumpkin Cheesecake Bars. In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Both are delicious and have so many layers of pumpkin goodness. I love to garnish each individual slice with whipped cream and a dusting of cinnamon, but that's totally optional. The downfall is that the pumpKin mixture and the crust mixture just makes way too much. It's a great dessert for fall. Facebook Tweet. 6 tablespoons butter, melted. In a large bowl, beat cream cheese and sugar until smooth. I had a prepared graham cracker crust so I used that and had enough left over to make a second pie. This pumpkin cheesecake bars recipe calls for 1 cup of pumpkin, which is a significant amount relative to the other ingredients. Cool on a wire rack. They turned out perfect! Cheesecake bars are a great alternative to a round cheesecake. Your email address will not be published. These Pumpkin Cheesecake Bars will be the hero of every gathering and are easier to make than you think (just watch the video)! This was a hit for thanksgiving. It did not brown well and it just tasted like raw flour had been sprinkled on top! In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. With the seasons changing I wanted to share a fall spin on this favorite! Keyword no bake pumpkin cheesecake bars, pumpkin cheesecake, pumpkin cheesecake bars. These Pumpkin Cream Cheese Bars are a great Fall pumpkin layer bars treat and will be a hit at your house. 1 teaspoon vanilla. Read the full recipe after the video. These pumpkin cheesecake bars have a graham cracker crust and the filling is only 7 ingredients! It always comes out stiff and glossy. WOW, is all I have to say. As always, all opinions remain my own and I am proud to partner with brands I love. They're full of fall spices and are sure to impress at any holiday gathering. This is a fall staple at our house. Thank you! These luscious pumpkin pie cheesecake bars were loved by everyone who tried them. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. grinch. Makes the house smell heavenly, and they taste better than they smell. - The Recipe Rebel. It won’t look like the picture if you folloW the instructions. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. It seemed like there was too much flour in the nut crust/topping. Line a 8 X 8” baking pan with parchment paper and grease with cooking spray. For the Crust. I am glad you found them!! While the crust is baking, separate the three remaining eggs. So easy to whip up and transport. For more simple layered pumpkin desserts you can always check out our Pumpkin Lasagna and Pumpkin Pudding Parfaits. Cut into bars. … https://www.tasteofhome.com/recipes/layered-pumpkin-cheesecake-bars Sharing the BEST pumpkin cheesecake bars today! your “shAring it” email link is NOT working; Why??? Pumpkin Cream Cheese Bars are moist pumpkin bars with swirls of cream cheese frosting throughout. A slice of classic cheesecake is one of those desserts that takes nicely to added flavors and tinkering. MIX CRUST: In a medium sized mixing bowl, whisk together the flour and light brown sugar. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. A nice change from the usual pumpkin pie. chill 4 hours. Press into a foil-lined 8x8-inch pan. Cook Time: 50 mins. Small batch friendly! 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