Pumpkin Cheesecake Bars Recipe Graham Cracker Crust
Pie Bars

Pumpkin Cheesecake Bars Recipe Graham Cracker Crust

  • May 17, 2022

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. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

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. .

Pumpkin cheesecake bars recipe

Pumpkin cheesecake bars recipe

Pumpkin cheesecake bars recipe

The filling starts with the classic cheesecake ingredients – cream cheese, sugar and eggs.Remember, to ensure the cheesecake filling is smooth and silky, it is very important to have both eggs and cream cheese at room temperature.Carefully spoon the pumpkin mixture over the plan cheesecake and bake in preheated oven for about 50 minutes until just set.The hardest part about these pumpkin cheesecake bars is waiting for them to cool down.Finish the bars with a dollop of whipped cream and a sprinkle of pumpkin pie spices.Alternately, you can drizzle some caramel sauce over them and sprinkle some chopped nuts.No matter what you decide, these pumpkin cheesecake bars are a must make this fall!Sign up for a trEATs affair email newsletter and get all the recipes sent right to your inbox!In a medium size bowl, combine the graham cracker crumbs with the melted butter.In the mixing bowl of your stand-up mixer , add the cream cheese and sugar.Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.Top each bar with whipped cream and a dust of pumpkin pie spice.If you purchase an item from Amazon using the affiliate link, Roxana’s Home Baking receives a small commission. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Rich and creamy layered pumpkin cheesecake bars are the go-to dessert of the season!Every bite is exploding with flavor with a pumpkin spice graham cracker crust along with a layer of vanilla cheesecake and a layer of pumpkin cream cheese, filling all made from the same batter!I can’t resist any kind of dessert or even savory dish that includes pumpkins.I wait for the season to roll around every year so I can indulge in all things pumpkin!They’re unlike anything I’ve made before, and they will leave a lasting impression on anyone who bites into their irresistible goodness.It is very important that you use cream cheese that is room temperature when you begin making this recipe.Using granulated sugar will give you the ideal amount of sweetness in every bite of these pumpkin cheesecake bars.I like to add a little bit of sour cream to my cheesecake bars because it tastes really good and it goes well with the other ingredients.Start preparing the crust by combining the graham cracker crumbs, melted butter, brown sugar, and pumpkin spice in a medium bowl.Take the crust out of the refrigerator and add half of the cheesecake batter to the pan.The easiest method to soften cream cheese is by leaving it out at room temperature for at least an hour.Every bite is exploding with flavor with a pumpkin spice graham cracker crust along with a layer of vanilla cheesecake and a layer of pumpkin cream cheese, filling all made from the same batter!1/2 teaspoon pumpkin spice Cheesecake Layers 16 ounces full fat cream cheese at room temperature.1 teaspoon pumpkin pie spice Instructions Preheat the oven to 325 degrees F. Line an 8×8 or 9×9 baking pan with parchment paper.In a medium bowl, combine the ingredients for the crust and press evenly into the bottom of the pan.In a large bowl, combine the cream cheese and sugar until creamy and lump free.Remove the crust from the fridge and pour half of the cheesecake batter into the pan.

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The BEST Pumpkin Cheesecake Bars - A Fall Favorite!

The BEST Pumpkin Cheesecake Bars - A Fall Favorite!

The BEST Pumpkin Cheesecake Bars - A Fall Favorite!

It’s taken quite some time for certain members of my family to get on board, but recipes like this one have slowly converted them.It’s a great dessert to take to parties or gatherings, especially if you want to impress your friends and family.As we mentioned, these pumping dessert bars take a little bit of time to make, but they’re worth it.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.In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar.Fold into the pumpkin mixture then spread evenly over cream cheese layer.The steam from the simmering water will heat the bowl gently and evenly, without burning or sticking.Just make sure the water doesn’t touch the bottom of the bowl on top.Yes – they can be made up to 24 hours in advance and should be stored and covered in the fridge until ready to serve. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are smooth, creamy and filled with fall spices.The graham cracker crust has a hint of cinnamon, then top them with a little whipped cream for the perfect fall dessert.Then the cheesecake layer is filled with warm spices, delicious pumpkin, and has a velvety smooth texture that’ll make you be asking for a second piece.I also find that the pumpkin flavor compliments the tanginess of the cream cheese so perfectly.It’s also a great option because since the cheesecake has to chill in the fridge, you can easily make it the day before serving (and it’s actually tastier that way).If you’re having a lot of people over for Thanksgiving, these pumpkin cheesecake bars are the perfect thing. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars start with a graham cracker crust filled with a cheesecake layer and topped with homemade whipped cream, each part flavored with pumpkin spice!This will give you a smooth and creamy consistency for the perfect cheesecake texture.To make the crust, combine the graham crackers, sugar, and pumpkin spice.Use your hand to flatten the crust; then, use the bottom of a glass to press it down flatter.Next, add the eggs, one at a time, scraping down the sides of the bowl as needed.Pour half of this cheesecake mixture over the crust, evenly spreading it out with a spatula.Bake the bars for 50-60 minutes, or until the edges are set and the center is slightly jiggly.After they have come to room temperature, place them in the refrigerator to chill for at least 4 hours, up to overnight.Simply add in more fresh heavy whipping cream and whisk by hand.Wait until peaks start to form before adding in the confectioners’ sugar.I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture.If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.Homemade whipped cream is best used immediately, but it can be stored for up to 10 hours if needed.Remove the bars from the pan and place them on a plate (cut or uncut).Pumpkin Spice White Chocolate Chip Caramel Bars. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

It’s fall baking season, and we’re all crazy about these amazing and delicious Pumpkin Cheesecake Bars!These easy cheesecake bars are rich and creamy with a touch of fluffiness.They are the perfect combination of classic cheesecake and pumpkin spice flavors.It’s already getting a bit chillier here in Michigan, so I couldn’t help but start testing out new pumpkin-inspired recipes, and let me tell you…these pumpkin cheesecake bars are to die for!Tasty: The combination of classic cheesecake and pumpkin spice flavors are a match made in heaven!Baking Cheesecake Bars: What You Need to Know Use room temperature ingredients: This is super important to achieve a smooth and creamy batter without over-mixing.Follow the mixing times and mixer speed guidelines in the recipe card.Follow the mixing times and mixer speed guidelines in the recipe card.You may already have many of the ingredients needed to make these easy pumpkin cheesecake bars.Melted unsalted butter: Adds moisture and structure to the crust.In a food processor, pulse graham crackers with sugar, ground cinnamon, and salt.Transfer to a 9×13 inch baking pan, form a compact crust.Reduce to medium speed, and mix in the sour cream and vanilla extract.Tip: You MUST start with room temperature ingredients to prevent lumps and over-mixing.Scoop out a little bit less than half the batter onto another bowl, and mix in the pumpkin puree plus all the spices.Pour the regular cheesecake batter onto the pre-baked crust and smooth it out with an offset spatula.Then carefully dollop the pumpkin cheesecake mixture over, and form swirls.These pumpkin cheesecake bars should be made ahead always because they need to refrigerate overnight.For serving, I like to cut the pumpkin cheesecake bars into squares.Check out these fall desserts to serve with these delicious pumpkin cheesecake bars:.This will allow you to make a smooth and velvety cheesecake batter with no lumps.They take only 40-45 minutes to bake because it’s not as thick as a classic cheesecake, so there’s very little risk of it cracking.The sides should be set and the center should be a bit wobbly or jiggly when you gently shake the pan.Tips for Success Start with room temperature ingredients to prevent lumps and over-mixing.Follow the mixing times and mixer speed guidelines in the recipe.Follow the mixing times and mixer speed guidelines in the recipe.The cheesecake is done when the sides are set and the center is bit wobbly when gently shaken.the sides are set and the center is bit wobbly when gently shaken. .

Pumpkin Cream Cheese Bars Recipe: How to Make It

Pumpkin Cream Cheese Bars Recipe: How to Make It

Pumpkin Cream Cheese Bars Recipe: How to Make It

In a small bowl, combine cracker crumbs and sugar; stir in butter.In a large bowl, beat cream cheeses and sugar until smooth. .

Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook

Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook

Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook

Pumpkin Cheesecake Bars – Will make for a super tasty sweet treat during the fall and holiday season.Pumpkin Cheesecake Bars are ideal for beginning and they are so tasty and lightly.Pumpkins are the perfect way to watch out of your health so you need to make healthy meals and snack with them.Pumpkin Cheesecake Bars I like the most and I am pretty sure that this is the perfect combination.Pumpkin Cheesecake Bars is quick, delicious and easy to make.The queen of fall, pumpkin is coming and with her there are so many delicious recipes which will make magic in your kitchen. .

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