Pumpkin Cheesecake Bars Evaporated Milk
Pie Bars

Pumpkin Cheesecake Bars Evaporated Milk

  • November 14, 2021

With layers of streusel, cheesecake filling and a swirl of pumpkin, they’re gorgeous and so delicious!But when the school buses are out, football is back in season and I start seeing trees changing color, I’m 100% on the pumpkin bandwagon!Cream Cheese – You’ll want to be sure this is softened, so you don’t have any lumps in the mixture.Line the pan with parchment paper Mix the crust and press half of the mixture into the bottom of the pan Make the cream cheese filling and the pumpkin filling; scoop alternately over the crust Use a butter knife to swirl the fillings together a bit Sprinkle the remaining crust over the top Bake until the center of the bars don’t move when gently jiggled.The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!Pumpkin Churro Mini Muffins – These pumpkin mini muffins are super moist, loaded with fall flavors and coated in a “churro” coating.Pumpkin Coffee Cake – Pumpkin Coffee Cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off!It’s the quintessential start to a crisp fall day with a cup of hot coffee!With a moist pumpkin bar base and a creamy browned butter frosting, you’ll FALL in love with these in no time!Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!!And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! .

Super Easy Pumpkin Cheesecake Bars

Super Easy Pumpkin Cheesecake Bars

Super Easy Pumpkin Cheesecake Bars

They taste like a cross between creamy cheesecake and gooey pumpkin pie in a crowd-friendly bar!Once it’s smooth and luscious and practically illegal in all 50 states, pour it over the crust and bake.But if you’re looking for an easy, impressive dessert that’s sure to please a crowd, you’ve got to give these bars a try!The crust and filling comes together quickly, resulting in a gooey, perfect cheesecake bar that tastes just like pumpkin pie!Whipped cream for garnish optional but recommended Instructions Preheat your oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside briefly.In a large bowl, combine the crust ingredients until moist crumbs form.In a large bowl, beat the cream cheese with an electric mixer until fluffy, about 1 minutes.Add in the condensed milk, pumpkin puree, eggs, and spice and beat slowly until smooth and incorporated.Pour the filling mixture over the crust and bake for 30-35 minutes or until the center is set and not jiggly.

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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Cinnamon, spices, brown sugar, cream cheese, and pumpkin, combined with a little bit of magic, create the perfect marriage of pumpkin pie and pumpkin cheesecake in a cookie bar form.For the Cheesecake Filling:.1 cup brown sugar.1½ teaspoons pumpkin pie spice.PRO TIP: Make sure you buy pure pumpkin puree and not canned pumpkin pie filling.SUBSTITUTIONS AND ADDITIONS TOPPING: If you aren’t a fan of pecans, you could make a crumble topping instead (½ cup butter, 1 cup flour, ½ cup brown sugar, 1 tablespoon of cinnamon).STEP ONE: In a food processor, pulse together the gingersnap cookies, graham crackers, cinnamon, and sugar until they are fine crumbs.For the Cheesecake Filling:.STEP TWO: Gradually add the pumpkin puree and mix on low speed until fully blended.STEP THREE: Add the eggs one at a time, beating well after each addition.STEP FOUR: Pour cheesecake layer over the cooled crust and bake for 50 minutes at 350°F.STEP ONE: Add the nuts, brown sugar, and water together in a small bowl and then spread over the top of the pumpkin cheesecake.STEP THREE: Remove the baking pan from the oven and place on a wire rack to cool to room temperature.Full of fall spices, creamy pumpkin cheesecake and a delicious pecan topping, I am confident that anyone who tries these perfect pumpkin spice cheesecake bars will agree that they are delicious!Pumpkin Cheesecake Bars 5 from 4 votes These pumpkin cheesecake bars are the perfect way to celebrate pumpkin season and combine the best fall flavors.Prep Time 10 minutes Cook Time 1 hour 30 minutes Total Time 13 hours 40 minutes Servings 9 Print Recipe Pin Recipe Review Recipe Cook Mode Prevent your screen from going dark Ingredients 1x 2x 3x Crust 1 cup gingersnap crumbs approximately 14 to 16 cookies prior to crushing.½ teaspoon cinnamon Filling 1 package cream cheese at room temperature (8 ounce).1 cup brown sugar.1½ teaspoon pumpkin pie spice.¼ teaspoon salt Topping 2 cup pecans finely chopped.For the Filling On medium speed, beat cream cheese and brown sugar until smooth and creamy.For the Topping Add the nuts, brown sugar, and water together in a bowl and then spread over the top of the pumpkin cheesecake.Spread the mixture over the top of the pumpkin cheesecake. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

More pumpkin recipes!The gingersnap crust completes these bars giving them that extra kick of Fall flavor.5 tablespoons unsalted butter, melted Pumpkin Cheesecake 8 ounces cream cheese, at room temperature.1 teaspoon pumpkin pie spice.Bake for 8-10 minutes (10 minutes is a bit too long for my oven so just keep an eye on the crust).While crust is baking, get started on preparing the pumpkin cheesecake.Add the pumpkin and mix on low speed until completely incorporated.Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Dress these beauties up by topping them with whipped cream and serve them on pretty plates, but if you are having a casual affair, the bars hold together nicely, so you can forgo the utensils and eat it right from your hands!It can get a little hectic, so just want to extend a virtual hug, and a loud THANK YOU for being a part of The Foodie Affair’s culinary journey.Different tables but the foodie commonality has lead me to learn recipes and customs from the Philippines, Hong Kong, Singapore, Australia, Canada, and all over the United States! .

Pumpkin Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars

The process to making these Pumpkin Pie Cheesecake Bars is broke up intro three parts!The Cheesecake: Creamy, smooth, and velvety cheesecake that’s sweetened to perfection.The Pumpkin Pie: A spiced fall classic that is so easy to make.Part 1: The Crust.It’s just your traditional NY style cheesecake crust made with graham crackers, butter, a little bit of sugar, and a dash of salt.Part 2: The Cheesecake.For this reason, we also leave the cheesecake in the oven after the baking time with the door cracked open!Just make sure to use regular pumpkin puree from a can not pumpkin pie filling from a can because the latter is already seasoned.You can also make pumpkin puree from scratch and use it in this recipe.Once all the layers are prepped, assemble them in a 9 x 13 tray and pop it in the oven to bake.For extra decadence, top the bars with whipped cream and a dash of cinnamon.Pumpkin pie recipe adapted from Eagle Brand. .

PUMPKIN PIE SPICE CHEESECAKE BARS

PUMPKIN PIE SPICE CHEESECAKE BARS

PUMPKIN PIE SPICE CHEESECAKE BARS

Fall’s classics call for pumpkin pie spice cheesecake bars.Two layers; one with pumpkin purée & spice rich filling, the second with indulgent cream cheese, sweetened with sweet condensed milk.All this on lightly pumpkin pie spiced buttery graham cracker crust.And I do prefer doing so, because store-bought pumpkin pie spice doesn’t satisfy my palette.If not, no worries, you can use your favorite store bought brand of pumpkin pie spice.What ingredients are needed for pumpkin pie spice cheesecake bars.Depending on where you live, you may find differently seasoned pumpkin pie fillings.Little note, I have used also small teaspoon of pumpkin pie spice in the graham crackers crust.1/2 tsp ground allspice (optional, I prefer not to use it, it doesn’t please my taste palette for sweet recipes).This recipe is requires deep baking sheet pan 9 x 13 inches.Preheat the oven to 350 F or 177 C. Line parchment paper in deep baking sheep pan and start to combine in a medium bowl, graham cracker crumbs, granulated sugar, pumpkin pie spice and melted butter.Place it equally in the baking pan and press it to the bottom with a measuring cup.Whisk all the ingredients together and pour on top of graham cracker crust.In another medium bowl, beat together cream cheese, egg, sweet condensed milk and vanilla extract.Spoon the cream cheese filling on top of the pumpkin layer.5 from 5 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 40 mins Chilling time 2 hrs Total Time 2 hrs 55 mins Course Dessert Cuisine American Servings 12 bars Calories 320 kcal Equipment cake baking sheet 9 x 13 inches Ingredients Graham crackers crust 3 cups graham crackers crumbs.1 tsp vanilla extract Instructions Preheat the oven to 350 F or 177 C.

Line parchment paper in deep baking sheep pan and start to combine in a medium bowl, graham cracker crumbs, granulated sugar, pumpkin pie spice and melted butter.Place it equally in the baking pan and press it to the bottom with a measuring cup.Whisk all the ingredients together and pour on top of graham cracker crust.In another medium bowl, beat together cream cheese, egg, sweet condensed milk and vanilla extract.Spoon the cream cheese filling on top of the pumpkin layer.Except in this recipe, heavy cream needs to be chilled until ready to be whipped.it is always recommended using the ingredients in room temperature, like eggs, cream cheese.Except in this recipe, heavy cream needs to be chilled until ready to be whipped.Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. .

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