Pie Bars Page 2

Pumpkin Bars With Cream Cheese Frosting Using Cake Mix

Pumpkin Spice Bars with Cream Cheese Frosting are a fluffy and delicious fall dessert!Well, we are more than a week into October and although it doesn’t quite feel like fall in Florida, I can’t put it off any longer – it’s pumpkin season.These fluffy pumpkin spice bars are a soft, melt in your mouth bite of all my favorite fall flavors.While the cake itself it packed with fall flavors, what really makes these bars decadent and totally addictive is the cream cheese frosting.Spread this tangy, sweet frosting over the top for a perfectly indulgent fall treat the whole family will enjoy!Pumpkin Spice Bars with Cream Cheese Frosting by Kelsey Renee Category Holiday Recipes Sweets Persons 12 Ingredients 5 tablespoons butter (softened).15 ounce can pumpkin puree For the cream cheese frosting 4 tablespoons butter (softened).Line 9x13 baking pan with parchment paper and lightly grease with cooking spray.In a large bowl, stir together 5 tablespoons butter, eggs and cake mix until well combined.Using a hand mixer, beat cream cheese, butter and vanilla until fluffy and smooth.Once cake has cooled completely, remove from pan and place on a sheet of parchment paper...

June 18, 2022

Easy Pecan Pie Bars Recipe No Corn Syrup

Here to impress, to win you friends (and lovers), and to be the ideal representation of the kind of sweet, buttery indulgence we all deserve, especially this time of year.Every time I took a bite, I couldn’t believe a dessert this seemingly rich and thick could dissolve on my tongue as if by magic.The filling is lush with maple and brown sugar and positively chock-a-bloc with deeply toasty, crunchy pecans.A finishing sprinkle of flaky sea salt ties the whole shebang together and saves these pecan pie bars from many a classic pecan pie’s greatest transgression: being cloyingly sweet (a trick I also use in these decadent Dark Chocolate Cookies).You’ll have enough to serve them a party, give as gifts, or if you find them as easy to eat as I do, keep yourself in happy supply for as long as you can resist them.I loosely based this recipe off of Ina Garten and Pioneer Woman pecan pie bars.I read from many of Ina’s reviewers that the bars overflowed the pan, so I felt confident scaling the recipe down somewhat.And then of course I had to tinker with the vanilla extract, swap in maple syrup (a heaven-sent pairing with pecans), and add that flourish of sea salt.These pecan pie bars taste magnificent to the point that (and, I do not say this lightly) I can’t actually imagine them with any more butter or sugar than they already have.Forget pecan pie bars using cake mix or sweetened condensed milk.To bind the pecan pie bars’ shortbread crust recipe together.To bind the pecan pie bars’ shortbread crust recipe together.These bars are fully loaded for maximum pecan toastiness and crunch.These bars are fully loaded for maximum pecan toastiness and crunch.A flaky sea salt like Maldon or fleur de sel works best.Bake the recipe as directed, then drizzle the cooled bars with melted chocolate.Bake the recipe as directed, then drizzle the cooled bars with melted chocolate.Add 3 tablespoons of bourbon to the saucepan with the butter, syrup, sugar, and lemon zest.First, use a large, sharp knife to loosen the bars all the way around the edges of the pan.Then, lift the bars out of the pan using the parchment paper that’s hanging over the sides.These bars are rich, so I like to cut them into smaller pieces (even though I usually end up taking more than one!Lay fully cooled bars onto a parchment-lined baking sheet, and place in the freezer until frozen solid.Then, place the frozen bars into a freezer-safe ziptop bag or storage container and store in the freezer.Meal Prep Tip Up to 1 day in advance, prepare the dough for the crust, press it into the baking dish, and par-bake as directed.Up to 1 week in advance, chop the pecans and store them in an airtight storage container at room temperature.After slicing them, I caught myself munching every stray bit of the brown sugar maple pecan topping that went astray.When the pecan pie bars are done, the filling should still wobble a bit in the middle but not be too liquidy.Once the bars are ready, the filling should be a golden brown, and the pecans should look toasted.If your bars are runny, it’s likely because they weren’t baked long enough or the oven temperature wasn’t hot enough.You need to ensure that the bars are in the oven long enough (at the right temperature) to allow the filling to set up properly...

June 18, 2022

Key Lime Pie Bars Without Condensed Milk

I miss my morning contemplations on the balcony, sipping coffee and staring deep into the turquoise water; should we make a change?Because I can’t drink margaritas all day, I’ve resorted to food.The filling is poured into a graham cracker crust, baked and chilled overnight.And speaking of, since I ate my weight in key lime pie on this trip, I’ve become obsessed.I wanted to create a lighter version similar to the original, but with half the calories (and steps).It’s cooked down with sugar until thick and creamy (think pale yellow glue).It’s used as a base for a variety of desserts and pies, including ice cream for its velvety rich texture.And when you do find them, they’re so small you have to juice a million of those things to equal only 1/2 cup.I can get 2 boxes of all-natural graham crackers for the price of one pie shell.Mine consists of milk, whole eggs, sugar and fresh lime juice.Gelatin is added to help it set, making it easy to cut into squares.I blitzed graham crackers with unsweetened coconut flakes, cinnamon and dates in the food processor.The crumbs resemble wet sand and are easily pressed down into the pan to create a humble homemade crust.The texture is pleasantly creamy, it’s not too sweet, and I don’t feel like I’m going to pass out after taking a bite.Just pour the filling into the crust and refrigerate overnight for it to set nicely.To serve, I garnish the top with toasted coconut flakes to echo the flavor in the crust and finish it off with a dusting of powdered sugar...

June 18, 2022

Key Lime Pie Bars Samantha

8 tablespoons/115 grams unsalted butter, melted For the Filling: 1 ¾ cup/ 420 milliliters condensed milk (1 14-ounce can plus 1/2 cup).1 teaspoon lime zest For the Topping: 1 cup /240 milliliters cold heavy cream.In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs.Using the parchment overhang, carefully lift and transfer the bar to a cutting board.Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form...

June 16, 2022

Tangy Key Lime Pie Bars

Either way, as long as you make sure not to over bake the pie, it really doesn’t matter what dish you use.I’ve also made this pie using lemons (it was delicious), and you could try using oranges, but that might get too sweet.making the filling: combine 4 egg yolks with the zest of 4 limes...

June 16, 2022

Key Lime Pie Bars Minimalist Baker

I made a few slight adjustments, but they’re still just as simple and delicious as the original, only playing on the tart flavor of limes.And the filling is a blend of soaked cashews, coconut cream, lime juice and zest, arrowroot for thickening, and maple syrup for sweetness.Unlike my raw cheesecakes, which need to stay in the refrigerator to keep their shape, these can sit out at room temperature for hours and remain perfectly intact and delicious, making them ideal for dinner parties, cookouts, and picnics.Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see...

June 15, 2022

Key Lime Pie Bars With Shortbread Crust

These Key Lime Bars with Shortbread Crust are a delicious, refreshing twist on the classic lemon version, and strike a perfect-pucker balance between sweet and sour.Plus, they have more seeds than regular limes so pour the juice through a fine strainer to make sure none sneak into the filling.2 TIPS to keep in mind though - First, line the baking pan with parchment paper with a two-inch overhang on each side.This will keep the bars from sticking to the pan and make it easy to transfer the whole thing to a cutting board.They are much easier to cut this way, and you’ll spare your pan a repeated assault with a sharp knife.Before you go, stay in touch on Instagram, Pinterest and Facebook, and subscribe above to join our email community for all the latest updates!4.93 from 13 votes Print Pin Course: Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 16 2-inch bars Calories: 189 kcal Author: Kim Peterson Equipment ▢ Stand mixer Ingredients CRUST ▢ 1 ½ sticks unsalted butter , ¾ cup, room temperature.▢ ⅓ cup powdered sugar FILLING ▢ 3 large eggs , room temperature.In a stand mixer with paddle attachment, mix butter, flour, and powdered sugar together on low speed until dough starts to form clumps.Flour your hands to press dough into bottom and ½-inch up sides of parchment lined baking dish.FILLING While crust bakes, beat eggs with an electric mixer on medium speed until light and foamy.Add sugar, flour, key lime juice, zest, baking powder, and salt.Dust with powdered sugar and garnish with quartered lime wedges and additional zest, if desired...

June 13, 2022

Pumpkin Pie Bars With Shortbread Crust

We’re still plugging away in the mid to upper 80’s, BUT it’s supposed to cool down a lot for the weekend, and I can’t wait!I’ve been in such a Fall frame of mind, and it’s hard to stay that way when I have to keep the AC running all the time lol.One of the reasons I love Fall so much (other than the comfort and game day foods), is all the Thanksgiving recipes… specifically, the pumpkin pie!), and you can actually listen to me talk about my epic cooking fail on this Dishing with Delishes Podcast episode.Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle.Remember not to cut the bars right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process.Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours.These bars have to cool and refrigerate for several hours for the custard to fully set, so make them plenty early enough.Don’t worry, as it cools, the filling will sink back down… just like a classic pumpkin pie would.Pumpkin pie bars can be served cold, at room temperature, or slightly warmed...

June 11, 2022

All Recipes Key Lime Pie Bars

With summer in full swing, I thought it would be the perfect time to share these refreshing key lime pie bars.I went easy on the cream cheese and only added a little, just enough to thicken the bars a bit and give them a little more creaminess and tang.Beat it until it’s nice and smooth, then pour it into the warm crust and bake it until it’s set, about 15-18 minutes.If you love key lime pie, you’ve gotta give these bars a try! ...

June 11, 2022

Pecan Pie Bars Light Corn Syrup

After you select your market, you decide if you want to have your items delivered or picked up today! ...

June 6, 2022

Cherry Pie Bars Made With Cake Mix

This recipe is made easy by using cake mix to create the crust and crumble topping surrounding the juicy cherries packed in the middle layer.1 to 2 tablespoons whole milk or cream PRO TIP: We used about 1½ cans of cherry pie filling for these bars.Our Recipe Developer Says Keep in mind that you will get a different shape and depth of corner bars depending on the baking pan you are using.Press the remaining dough into the bottom of the prepared baking dish.STEP FIVE: Spread cherry filling over the top of the bottom crust.STEP SIX: Sprinkle the reserved dough in clumps over the top of the pie filling.ON THE COUNTER: Store leftovers in an airtight container on the countertop at room temperature for 2 to 3 days.A fluffy cake mix creates a delicious crust for the juicy cherry pie filling and dollops of cake mix, and a light glaze drizzled on top finishes off these treats in just the right way.FREQUENTLY ASKED QUESTIONS Can I use a different flavor pie filling?Just replace the cherry pie filling with any other flavor of your choosing, and you will have created an entirely new dessert.Just like the variety of pie filling choices, you can also opt for a different flavor of cake mix for your soft crust in this recipe.These delicious bars can be stored in the freezer for up to a month in an airtight container.Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 24 Print Recipe Pin Recipe Review Recipe Cook Mode Prevent your screen from going dark Ingredients 1x 2x 3x 2 packages vanilla cake mix.Press the remaining dough into the bottom of the prepared baking dish.Spread cherry pie filling over the top of the baked base.Sprinkle the reserved dough in clumps over the top of the cherry pie filling.Notes We used about 1½ cans of cherry pie filling for these bars.Keep in mind that you will get a different shape and depth of corner bars depending on the baking pan you are using...

June 5, 2022

Can Apple Pie Bars Be Frozen

I love the combination of sweet and tart spiced apples with the buttery, flaky pie crust.It’s simply perfect as the base layer for all your favorite bar desserts.It’s simply perfect as the base layer for all your favorite bar desserts.You only need 5 ingredients to make your own apple pie filling and it tastes incredible!Sweet apples I love: Jazz, Honeycrisp, Pink Lady, Gala, Fuji, and Cortland.Jazz, Honeycrisp, Pink Lady, Gala, Fuji, and Cortland Tart apples I love: Granny Smith, Braeburn, Jonathan, and Pacific Rose.Homemade apple pie bars are incredibly simple to make.Layer the apple pie filling evenly on top of the crust.Allow them to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight).A generous drizzle of salted caramel takes these incredible apple pie bars to a whole new level.My recipe for homemade salted caramel is liquid gold and dangerously good.One bite of these sweet and salty apple pie bars and you’ll wonder why you haven’t made them sooner! ...

June 4, 2022

Southern Pecan Pie Bars With Shortbread Crust

Homemade Southern Pecan Pie Bars with a Shortbread Crust are not only super easy to make but they taste amazing and are simple to serve.I decided to go with a shortbread crust for this recipe for pecan pie bars.If you like to eat pecan pie warm, then just put a slice on a plate and microwave for a few seconds.Don't want to take up precious holiday oven space, try making my CROCK POT PECAN PIE.In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough.In a large bowl, mix eggs, brown sugar, corn syrup, and flour until combined.Raise the oven temperature to 350 degrees, and bake again for 25-30 minutes or until top is golden and crispy...

June 2, 2022

Pecan Pie Cookie Bars Sweetened Condensed Milk

Tips: I added 2 Tbsp of light corn syrup to the pecan mixture someone had mentioned doing this but I am not sure it made much of a difference I guess the next time I make it I will do without and see...

June 1, 2022

Cherry Pie Bars Without Almond Extract

This is an easy summer dessert recipe perfect for any picnic, potluck or party.Pie bars are like muffins and get softer and more moist the second day after being tightly covered, so I like to try and make them ahead.Preheat the oven to 350 F...

May 29, 2022

Taste Of Home Pecan Pie Bars For A Crowd

Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set...

May 27, 2022

Do You Refrigerate Pecan Pie Bars

They have everything you love about pecan pie in one easy to make bar, no corn syrup necessary.They also fit much more easily into my lifestyle (not that it mattered in this case) because, unlike classic pecan pie, they don’t contain corn syrup.Make these to serve a crowd at Thanksgiving, for your family football party, or for a fall wedding!Prepare your shortbread crust by combining butter and brown sugar, then adding flour and salt.While the crust is baking, prepare your filling by combining butter, brown sugar, honey, and heavy cream in a 2 quart saucepan.Bring to a boil and let simmer for one minute before removing from the heat and stirring in the pecans.I recommend cutting them into squares and transferring to a freezer safe zip top bag, removing as much air as possible.Experiment with flavors by adding a pinch of cayenne pepper to the filling, cardamom to the shortbread, or sprinkling flaky sea salt on top after baking...

May 26, 2022

Can You Freeze Cherry Bars

Thanksgiving, Christmas, Hanukkah, New Year’s Eve; so many holidays in one short month!I make desserts for parties, pot lucks, class treats, gifts, family…and for the blog.Also, if you’re like me, you don’t want all those leftover cookies and desserts staring you in the face after the holiday is over.I get lots of questions about how long things last and how to freeze them, I figured it was about time to just write a post about it.You’ll probably fit about 12-15 cookies or bars to a layer (depending on size).Place a paper towel on top (inside the bag) and add another layer.Don’t remove the paper towel, that will absorb the moisture as they thaw.Scoop balls of dough and place them on a wax paper lined cookie sheet.Freeze until firm, then place the balls in a bag or airtight container in the freezer.If your cheesecake has a topping, like chopped cookies, they may soften in the freezer, so beware.This method works with anything that’s gooey and/or you can’t stack when room temperature for fear of crushing the decorations.Large airtight containers work best for cupcakes and you can stack frozen frosted cookies and bars between paper towels in gallon size bags like regular cookies/bars.If you’ve stacked the items, place them in a single layer on a baking sheet to thaw so that the frosting doesn’t smudge when it gets to room temperature.My favorite frosted bars and cupcakes: Triple Lemon Cupcakes, Perfect Sugar Cookies, Coconut Sugar Cookie Bars.Place a paper towel on top (inside the bag) and add another layer.Note: if you’re dealing with small truffles, you might want to use a quart size bag instead.Don’t remove the paper towel, that will absorb the moisture as they thaw.The only issue I have with freezing chocolate dipped candy is that it is sometimes less shiny after thawing.I often pop a frozen slice of pumpkin bread into Jordan’s lunchbox and by lunch it’s defrosted!Muffins: Freeze them like you would cupcakes, in a single layer on a cookie sheet.Once they’re frozen you can throw them all in a large gallon size bag, seal, and store in the freezer.Just take a muffin out as you need one and either let it come to room temperature or microwave it for about 30 seconds.(For a frosted cake you probably want to freeze it first on a cookie sheet, then wrap it in plastic.).If your slices are firm (like a cheesecake or a cookie pie) place each in a ziploc sandwich bag, seal, and freeze.Pies and cheesecakes made with cool whip freeze and defrost well...

May 26, 2022

Healthy Key Lime Pie Bars

The creamy filling is poured on a delicious no bake cookie crust that is perfectly sweetened with dates.Healthy Key Lime Pie Bars: A Delicious Dairy Free Treat.Key lime pie is the perfect combination of sweet and tart that is the absolute best summer treat.They have a no bake cookie crust and the creamy filling is made from soaked whole cashews and riddled with lime zest.Cookie Crust Ingredients for Healthy Key Lime Pie Bars.The no bake cookie crust for these key lime pie bars are made from a combination of real food ingredients instead of traditional graham crackers and refined sugar.The pinch of sea salt helps to balance out the sweetness for the perfect flavor.When soaked and blended, the cashews break down to form a creamy filling that is completely dairy free.With the addition of a few more ingredients, they create a delicious filling that tastes like key lime pie.Soaking the cashews helps to soften them and gives the key lime filling a nice creamy texture.Step Two: Add the crust ingredients to a food processor and pulse until a sticky dough forms.Use your fingers to press the dough into an 8×8 baking pan that has been lined with parchment paper.Put the crust in the fridge or freezer while you prepare the key lime filling.Step Three: Add the soaked cashews, lime juice, lime zest, maple syrup, coconut oil, coconut milk, and vanilla extract to your food process or high powered blender.Step Five: Freeze the key lime pie bars overnight or until completely solid.When you are ready to serve, remove the bars from the freezer and sprinkle with a little extra lime zest...

May 24, 2022

How To Make Pecan Pie Bars

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.Ratings and prices are accurate and items are in stock as of time of publication.1 cup chopped pecans image/svg+xml Text Ingredients View Recipe.Combine remaining cake mix, butter and 1 egg; beat on low speed until blended.For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended.Test Kitchen tips When using corn syrup or honey, spritz the inside of the measuring cup with cooking spray...

May 24, 2022

Pumpkin Pie Bars Without Crust

As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.This crustless pumpkin pie pudding is so satisfying and silky smooth that you won’t miss the crust at all.Foolproof recipe that guarantees delicious, creamy, silky smooth, absolutely perfect results, every time (no weeping or curdling).Or in smaller/individual portions as personal pumpkin pie custards (which is even faster to make).Made all the mistakes while trying to perfect this gluten free pumpkin pie, so that you don’t have to!🙂 It’s sweetened with maple syrup which makes this no crust pumpkin pie even more flavorful in my opinion (and also refined sugar free).Use maple syrup, brown sugar, bourbon, vanilla, cinnamon or any other flavor you like.My husband likes it with slightly sweetened whipped cream, I prefer it with a drizzle of extra maple syrup on top.The original Libby’s famous crustless pumpkin pie recipe tests the doneness with a knife inserted into the custard.So here are my solutions to prevent weeping, curdling and overbaking of this no crust pumpkin pie.Baking this crustless pumpkin pie at 350°F as suggested in the original recipe will most definitely cause the eggs in the custard to cook too quickly.You can lower the chances of weeping and curdling even more by baking this custard in a water bath.Also remember to preheat oven before placing the crustless pumpkin pie inside.I always remove this pumpkin pie pudding while the middle is still a bit runny or jiggly.Solution #4 – Allow the crustless pumpkin pie to cool completely after baking.It’s important to let the pumpkin pie cool completely, before covering it with plastic wrap and refrigerating it.Since every oven and baking dish can transfer heat differently, it’s hard to say exactly when the custard is done.Cooking this crustless pumpkin pie to an internal temperature of 165°F – 170°F ensures that you get perfect, creamy, smooth results.More tips to make a perfect gluten free crustless pumpkin pie.The eggs are gloopy and can cause the spices to clump up and not distribute evenly.By following the order of ingredients added that’s indicated in this recipe, you can make this no crust pumpkin pie pudding using only 1 bowl!Air bubbles on the surface of the custard can be removed easily.I prefer making this in a 9 inch glass porcelain pie plate / dish .This way it’s easier to remove the dishes from the oven and even to rotate them half way through the cooking process.When the crustless pumpkin pie custard has been transferred to a cooler surface, let it cool completely to room temperature.And you can make it any time you want to whip up some simple, delicious pumpkin pie!It’s incredibly creamy, smooth and perfectly sweet, and just so satisfying that you won’t miss the crust at all.4.98 from 34 votes Crustless Pumpkin Pie Pudding Author: Dini K...

May 24, 2022

Pumpkin Pie Cheesecake Bars With Graham Cracker Crust

There are Pumpkin Cheesecake Bars in my fridge and I can’t think straight because I want to be nibbling on them constantly.How many cheesecake bars is it acceptable for an adult woman to consume in one day?I fell in love with cream cheese-pumpkin combo when I made my Pumpkin Pie Cheesecake.This recipe has a similar flavor profile, but it tastes more like a traditional cheesecake.These bars have been met with rave reviews and I can’t wait for you to make and share them this holiday season.A mixture of graham cracker crumbs, sugar, and melted butter.Flavor: A combination of buttery crust, sweet and tangy cheesecake, pumpkin, warm spices, and a touch of vanilla.Quantity: This recipe makes a 9×13 pan of bars – perfect for feeding a crowd...

May 23, 2022

Can Pumpkin Pie Be Frozen

Love it or hate it, there is no dessert that screams "holiday season" louder than pumpkin pie.It's luscious and smooth with a bit of complexity from the spices, and it completely embodies the sense of coziness that comes from eating way too much food with your family.As long as your pumpkin pie is at the right temperature and is properly wrapped, freezing won't affect its integrity or taste.Using a thinner pan allows the pie to freeze more quickly and helps prevent ice crystals from forming.Using a thinner pan allows the pie to freeze more quickly and helps prevent ice crystals from forming.Remove the pie from the freezer, strip the aluminum foil and plastic wrap, and let it thaw in the refrigerator for at least 12 hours.If you've got extra pumpkin pie filling or just want to make it ahead of time, freezer storage is a viable option.Pumpkin pie that stays in the freezer longer than a month won't necessarily go bad, but its taste and texture will start to suffer...

May 19, 2022

Do Pecan Pie Bars Need To Be Refrigerated

It’s like traditional pecan pie in a bar form, great for cookie exchanges, and your treat tray for the holiday season.Forget the chicken, these gooey pecan pie bars are finger licking good.When making pecan bars in the past, I found some came out too runny, others too hard, and just overall not that impressive.This classic pie recipe yet in bar form is pretty simple to make.To do so, combine the room temperature butter, all purpose flour and dark brown sugar into a medium bowl.While the crust is baking, combine the sugar and flour into a large bowl.Add in the light corn syrup, large eggs, and vanilla extract.Yes, store pecan pie bars in the refrigerator in an airtight container once cooled.When needed or when the craving hits, let the bars thaw completely in the refrigerator, and enjoy as you wish!The soft and gooey filling for this delicious bars recipe is divine, just like the flavors of pecan pie.I like to make a plate for guests during Christmas time, along with White Chocolate Trash Snack Mix – and then you have a trio of holiday goodness to share with those you love!Pecan Pie Bars Yield: 16 Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes This is the Best Pecan Pie Bars recipe with a caramelized pecan pie set atop a shortbread crust.1 1/2 cups pecans, chopped Instructions Preheat the oven to 350 degrees Ina bowl combine flour, butter and sugar to make the crust.While crust is cooking, combine sugar and flour into a large bowl.Stir in the pecans and pour evenly on top of baked crust.Amount Per Serving: Calories: 359 Saturated Fat: 6g Cholesterol: 63mg Sodium: 144mg Carbohydrates: 51g Fiber: 1g Sugar: 38g Protein: 4g Did you make this recipe? ...

May 18, 2022

Pumpkin Cheesecake Bars Recipe Graham Cracker Crust

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked!These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top.We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars.You can make these up to a couple of days ahead and store them in the fridge for an event.They are also delicious served with a dollop of whip cream on top, if you happen to have it on hand.You will need ingredients to make the curst, pumpkin layer and cream cheese swirls.This recipe uses an entire can of pumpkin, so you will thankfully not have any leftover to go to waste!Both crusts are absolutely delicious and I struggled with which one to share for the recipe on the blog post.These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together.First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish.Then we beat together the cream cheese, eggs, sugar and vanilla until smooth.Tips for perfect Pumpkin Cheesecake Bars: Use softened/room temperature cream cheese.If you don’t, you run the risk of having lumps in your cream cheese layer.Allow the bars to cool completely before transferring to the fridge to finish chilling.I recommend using a food processor or large ziplock bag with a rolling pin crush them finely.These Swirled Pumpkin Cheesecake Bars are seriously scrumptious and an amazing Fall dessert.Serve them chilled with a warm cup of coffee on a chilly Fall night and they are absolute perfection.Continue to Content Yield: 15 bars Swirled Pumpkin Cheesecake Bars Recipe Print These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!2 teaspoons pumpkin pie spice Cheesecake Swirl: 8 oz cream cheese, softened.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.With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look.Notes Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week...