Pumpkin Cheesecake Bars With Sweetened Condensed Milk
- May 11, 2022
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!You'll be glad you did as soon as you sink your teeth into one of these Pumpkin Cheesecake Bars.... seriously.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.Due to the filling in these bars, it's important to store these in the fridge.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!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
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.
Pumpkin Pie Cheesecake Bars
Instead of pumpkin-spiced cheesecake, we’re combining our two favorite desserts here into one beautiful one that everyone will love this season.The process to making these Pumpkin Pie Cheesecake Bars is broke up intro three parts!It’s just your traditional NY style cheesecake crust made with graham crackers, butter, a little bit of sugar, and a dash of salt.You also want to make sure the graham cracker crumbs are very fine, otherwise the crust will be grainy.If you don’t have a food processor, just throw them in a ziploc bag and use a rolling pint to break it up well.If they are even slightly cold, the batter will be very lumpy and cause cracks in the cheesecake.If they are even slightly cold, the batter will be very lumpy and cause cracks in the cheesecake.If you think that you overdid it with the beating, just tap the batter on the counter a few times to deflate it a bit before pouring it into the tray.If you think that you overdid it with the beating, just tap the batter on the counter a few times to deflate it a bit before pouring it into the tray.For this reason, we also leave the cheesecake in the oven after the baking time with the door cracked open!For extra decadence, top the bars with whipped cream and a dash of cinnamon.Feel free to also leave a question there about this recipe and I’ll get right back to it. .
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.It is fairly simple to make your own pumpkin pie spice at home.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.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. .
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars is an easy and delicious dessert to make!Everyone loves a great piece of pumpkin pie around the holidays.I decided to combine the best of both worlds and create these delicious Pumpkin Cheesecake Bars.A dreamy pumpkin taste while giving me all the creaminess of a delicious cheesecake.This recipe is also semi homemade making it really easy to whip up last minute before your holiday get together or to satisfy your never ending craving.Holidays should not be stressful and I love the simplicity of this recipe as well as the make ahead option.Serve with some whipped cream and a dash of cinnamon and you have one delicious dessert.Step 1: Start by working on the pound cake mix for the crust portion of these bars.Step 2: Next you will begin to whip your cream cheese mixture and then add in pumpkin and other ingredients.Once the cheesecake bars have cooled completely in the fridge you can then spice and serve.Feel free to pick whichever crust sounds the best to you.Just make sure to store in the right container to prevent freezer burning.Otherwise, the cream cheese will curdle as it bakes and not give you that velvety texture you want.The cheesecake filling will be a bit unstable until it is fully cooled down.Continue to Content Pumpkin Cheesecake Bars Prep Time: 10 minutes Total Time: 10 minutes Print Ingredients 16 oz pkg Pound Cake Mix.1/2 TSP Salt Instructions Preheat oven to 350 degrees.In large bowl, combine dry cake mix, 1 egg, butter and 2 TSP of pumpkin pie spice.Beat in condensed milk, pumkpin, salt, 2 eggs & 2 TSP of pumpkin spice. .
Yummy Pumpkin Cheesecake Bars Recipe
Made this with a from scratch cake mix recipe (Cake Mix from Scratch recipe from here) and I thought it made too much crust, which is perhaps why they suggest a jelly roll pan for this (I used a 9x13 pan and baked an extra 25 minutes). .
Crumbly Cheesecake Pumpkin Bars
Crumbly Cheesecake Pumpkin Bars.These crumbly cheesecake pumpkin bars are primarily made with cream cheese, pumpkin, white chocolate chips morsels, and some old-fashioned oats. .