Pumpkin Cheesecake Bars With Graham Cracker Crust
Pie Bars

Pumpkin Cheesecake Bars With Graham Cracker Crust

  • November 18, 2021

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!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.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

So easy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!First, pumpkin cheesecake bars!After making chocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining both into one super simple dessert – pumpkin cheesecake bars!Combine, press on the bottom of a 13X9″ baking pan and set aside.The filling starts with the classic cheesecake ingredients – cream cheese, sugar and eggs.To that, for the pumpkin layer you’ll need pumpkin puree and pumpkin pie spices.To make the two layers, once you have the cheesecake filling, pour half of it into the prepared pan over the crust and stir the pumpkin puree into the other half.Finish the bars with a dollop of whipped cream and a sprinkle of pumpkin pie spices.Pumpkin cheesecake bars recipe Yields 24 bars 20 minPrep Time 50 minCook Time 6 hrTotal Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients Crust 1 1/2 cups graham crackers crumbs.1 cup (8 oz) canned pumpkin (not pumpkin pie mix).Beat in eggs, one at a time, just until blended.To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.Pumpkin pie bars. .

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!If you are a pumpkin fanatic like I am, I know you’re going to love these pumpkin cheesecake bars.You just need a little bit of butter to help keep the crust extra strong for the cheesecake bars.Cream Cheese: It is very important that you use cream cheese that is room temperature when you begin making this recipe.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.Canned Pumpkin: It’s important that you use pumpkin puree and not pumpkin pie filling.How To Make Pumpkin Cheesecake Bars.Start preparing the crust by combining the graham cracker crumbs, melted butter, brown sugar, and pumpkin spice in a medium bowl.Next, mix together the cream cheese and sugar until it is creamy.Take the crust out of the refrigerator and add half of the cheesecake batter to the pan.It allows your cheesecake layer to be extra smooth and creamy which adds to how delicious it is.If you don’t have time to let the cream cheese sit out at room temperature, you can also microwave it for 10 seconds at a time.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!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. .

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.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.Garnish with whipped cream and pumpkin pie spice; if desired.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. .

Perfect Pumpkin Cheesecake Bars Recipe

Perfect Pumpkin Cheesecake Bars Recipe

Perfect Pumpkin Cheesecake Bars Recipe

Rating: 5 stars My husband loves pumpkin pie and I love cheesecake.Rating: 5 stars Really taste and easy recipe.Rating: 5 stars I used a gingersnap cookie crust instead, which really made this recipe a hit.Rating: 4 stars Really good, not great.I thought there was too much crust, my S.O.A great recipe if you need to make something ahead of time as they do taste much better after being cooled in the fridge for a day.Rating: 3 stars Although the pumpkin had good enough flavor it was mostly just like a pumpkin custard mix.I'm sad to say I would not make again... although it tasted good enough it wasn't pumpkin cheesecake and I can make pie/custard any day.Rating: 5 stars Easy & a big hit.My wife and I added a bit less sugar and it was just right. .

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 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. .

BEST Pumpkin Cheesecake Bars (tips, tricks, make ahead, how to

BEST Pumpkin Cheesecake Bars (tips, tricks, make ahead, how to

BEST Pumpkin Cheesecake Bars (tips, tricks, make ahead, how to

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.Pumpkin Cheesecake Bars Recipe.The pumpkin cheesecake: generous shakes of cinnamon, cloves, nutmeg and ginger combined with the pumpkin puree translate into warm pumpkin pie flavor that cuts through the rich cheesecake.The streusel: crunchy pecans, oats, cinnamon, cloves, nutmeg elevate your traditional streusel into a festive favorite.You beat the plain cheesecake ingredients together, layer half onto the crust, then add your pure pumpkin and spices to the rest to create two layers of YUM with minimal effort.sugar: brown sugar as opposed to granulated sugar adds richer, slight molasses flavor.I love cinnamon graham crackers for the Pumpkin Cheesecake Bars crust, but you may also substitute with your favorite cookie to create:.flour: helps bind the streusel ingredients together and give it a crumbly texture.Add finely ground Graham crackers and sugar and stir until well combined.Remove crust from the oven and allow to cool COMPLETELY.Beat cream cheese and sugar for 5 minutes until light and fluffy – don’t be tempted to beat less time!Pour only 4 ½ cups of this plain cheesecake on top of the COOLED crust and evenly spread to the edges.While the cheesecake is baking, make the streusel.Add pecans and vanilla extract to food processor.If you don’t have a food processor, then add all the ingredients except pecans to a large bowl.After cheesecake has baked 30 minutes, remove it from the oven.To cool, crack the oven door open and allow cheesecake to cool in the oven for one hour.These Pumpkin Cheesecake Bars are very rich so they are best served with something cool and refreshing like whipped cream or vanilla ice cream.You don’t want to bake your Pumpkin Cheesecake Bars until they are completely firm or they will be overcooked by the time they cool resulting in dry, heavy, far less creamy bars.The baking time can vary due to the differences in ovens, baking pans, beating times, etc., so make sure to check the cheesecake 40 minutes after baking with the streusel and continue to bake if needed.The easiest way to make graham cracker crumbs is in your food processor – it literally takes seconds!The easiest way to make graham cracker crumbs is in your food processor – it literally takes seconds!Use soft cream cheese.The most important part of making your Pumpkin Cheesecake Bars is to beat the cream cheese and sugar until light and fully with your paddle attachment – about 5 minutes.The most important part of making your Pumpkin Cheesecake Bars is to beat the cream cheese and sugar until light and fully with your paddle attachment – about 5 minutes.To quickly bring eggs to room temperature : Fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.: Fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.Refrigerate streusel.The butter should be very cold before going into the oven, so if you finish making the streusel before your cheesecake comes out of the oven, refrigerate it until ready to use.The butter should be very cold before going into the oven, so if you finish making the streusel before your cheesecake comes out of the oven, refrigerate it until ready to use.You may serve the pumpkin bars 6 hours after chilling, but I suggest allowing them to chill the full 24 hours for the best flavor.Place the sealed, packaged cream cheese in the bowl for 10 minutes to soften.Place the sealed, packaged cream cheese in the bowl for 10 minutes to soften.Counter + Microwave: This is my second preferred method as it is super quick and easy and allows the cream cheese to come to room temperature evenly.Microwave for a few 30 seconds intervals then allow cream cheese to sit at room temperature for 30 minutes.I don’t recommend just allowing the cream cheese to sit at room temperature without microwaving or it won’t become soft enough within 60 minutes.Microwave for a few 30 seconds intervals then allow cream cheese to sit at room temperature for 30 minutes.I don’t recommend just allowing the cream cheese to sit at room temperature without microwaving or it won’t become soft enough within 60 minutes.HOW TO STORE Pumpkin CHEESECAKE BARS.These Pumpkin Cheesecake Bars should be tightly covered and stored in the refrigerator.CAN I MAKE Pumpkin BARS AHEAD OF TIME?Crust: bake, cool then cover with foil 24 hours ahead of filling.bake, cool then cover with foil 24 hours ahead of filling.Give them a whisk before layering on the cooled crust.Give them a whisk before layering on the cooled crust.I do not recommend freezing Pumpkin Cheesecake Bars with the streusel as the streusel will become soft and mushy when defrosted.You may, however, bake the cheesecake bars WITHOUT the streusel and freeze them.To freeze whole pan of Pumpkin Cheesecake Bars:.Bake cheesecake bars without streusel.Cool cheesecake bars completely and refrigerate for at least 8 hours.To thaw, remove Pumpkin Cheesecake Bars from freezer to the refrigerator.Bake cheesecake bars without streusel.Want to try this Pumpkin Cheesecake Bars RECIPE?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.Servings: 24 bars Prep Time: 30 minutes Cook Time: 1 hour 20 minutes Print RecipePin Recipe Ingredients Crust 1/2 cup (8 TBS) unsalted butter.14 full sheets cinnamon graham crackers crushed into fine crumbs.1 cup sour cream at room temperature.1/2 teaspoon ground ginger Pecan Streusel 1 cup raw pecans.1/2 cup chilled unsalted butter cubed (1 stick) Serve with: whipped cream.Add finely ground Graham crackers and sugar and stir until well combined.Transfer crust to prepared pan and firmly press the crumbs down on the bottom of the pan until you have an even layer.Pour only 4 ½ cups of this plain cheesecake on top of the COOLED crust and evenly spread to the edges.STREUSEL: meanwhile, add pecans and vanilla extract to food processor.(See notes if you don’t have a food processor.).BAKE WITH STREUSEL: after cheesecake has baked 30 minutes, remove it from the oven and evenly spread streusel over cheesecake.Return to oven and bake uncovered at 350 degrees F for an additional 40-50 minutes or until the cheesecake is firm around the edges but the the center jiggles when shaken (it will finish cooking as sit cools).COOL: crack oven door open and allow cheesecake to cool in the oven for one hour.The easiest way to make graham cracker crumbs is in your food processor – it literally takes seconds!The easiest way to make graham cracker crumbs is in your food processor – it literally takes seconds!Use soft cream cheese.The most important part of making your Pumpkin Cheesecake Bars is to beat the cream cheese and sugar until light and fully with your paddle attachment – about 5 minutes.The most important part of making your Pumpkin Cheesecake Bars is to beat the cream cheese and sugar until light and fully with your paddle attachment – about 5 minutes.To quickly bring eggs to room temperature : Fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.: Fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.Refrigerate streusel.The butter should be very cold before going into the oven, so if you finish making the streusel before your cheesecake comes out of the oven, refrigerate it until ready to use.The butter should be very cold before going into the oven, so if you finish making the streusel before your cheesecake comes out of the oven, refrigerate it until ready to use.You may serve the pumpkin bars 6 hours after chilling, but I suggest allowing them to chill the full 24 hours for the best flavor.MAKE AHEAD You can completely assemble, bake and chill the Pumpkin Cheesecake Bars 24 hours in advance, or prep different elements of the recipe ahead of time, here’s how: Crust: bake, cool then cover with foil 24 hours ahead of filling.bake, cool then cover with foil 24 hours ahead of filling.Give them a whisk before layering on the cooled crust.Give them a whisk before layering on the cooled crust.CAN I FREEZE PUMPKIN CHEESECAKE BARS?I do not recommend freezing Pumpkin Cheesecake Bars with the streusel as the streusel will become soft and mushy when defrosted.You may, however, bake the cheesecake bars WITHOUT the streusel and freeze them.To freeze whole pan of Pumpkin Cheesecake Bars: Bake cheesecake bars without streusel.Cool cheesecake bars completely and refrigerate for at least 8 hours.To thaw, remove Pumpkin Cheesecake Bars from freezer to the refrigerator.To freeze individual Pumpkin Cheesecake Bars: Bake cheesecake bars without streusel. .

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