Pumpkin Cheesecake Bars Without Graham Cracker Crust
Pie Bars

Pumpkin Cheesecake Bars Without Graham Cracker Crust

  • November 29, 2021

They are smooth, luscious and full of pumpkin spice flavor, plus they’re easy to make ahead and freeze for later!Even so, the hubs loves pumpkin and I will go along with it so I can develop, test, and sample the recipes you see here, but the other 95% of the pie/cake/cheesecake?This is the very first pumpkin recipe of the 2018 on The Recipe Rebel — some of our old favorites include this No Bake Pumpkin Cheesecake and this Pumpkin Pudding Cake from last year (one of your favorites, too!They’re easy to make ahead at a convenient time and refrigerate or freeze until you need them, so they’re also great to keep on hand for last minute guests.Tips and tricks for making these Pumpkin Cheesecake Bars:.for pumpkin pie spice if it’s something you have on hand — I usually start with individual spices and make my own blends but you do you.I always use light cream cheese , and my cheesecakes turn out great.It takes a while before you can easily tell when a cheesecake is baked “completely”, as you want to take it out of the oven before it’s 100% set so that it is still smooth and luscious and not too heavy.Crust options for these Pumpkin Cheesecake Bars:.a gluten-free shortbread crust or cookie crust, using gluten-free all purpose flour or gluten-free store bought cookies.They are smooth, luscious and full of pumpkin spice flavor, plus they’re easy to make ahead and freeze for later!Reduce oven temperature to 325 degrees F. Pumpkin Cheesecake: In a large bowl, beat the cream cheese with an electric mixer until smooth.Add the pumpkin, sugar, eggs, cinnamon, vanilla, nutmeg and ginger and beat until completely combined.

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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.

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Easy Swirled Pumpkin Cheesecake Bars

Easy Swirled Pumpkin Cheesecake Bars

Easy Swirled Pumpkin Cheesecake Bars

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!Swirled Pumpkin Cheesecake Bars.These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top.Can I make these Pumpkin Cheesecake Bars ahead?You will need ingredients to make the curst, pumpkin layer and cream cheese swirls.Like most pumpkin baking recipes, you want to use pure canned pumpkin puree.Both crusts are absolutely delicious and I struggled with which one to share for the recipe on the blog post.How to make Pumpkin Cheesecake Bars:.First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish.Whip together the pumpkin pie layer, seasoned with pumpkin spice, and pour it on top of the graham cracker layer.Then we beat together the cream cheese, eggs, sugar and vanilla until smooth.Make sure and line your 9×13 baking dish with parchment paper to make sure nothing sticks or burns!Serve them chilled with a warm cup of coffee on a chilly Fall night and they are absolute perfection.Looking for more pumpkin recipes?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!10 tablespoons melted butter Pumpkin Layer: 1 can (15 oz) pumpkin puree (not pumpkin pie mix).2 teaspoons pumpkin pie spice Cheesecake Swirl: 8 oz cream cheese, softened.Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly.Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice).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.Save This Recipe. .

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. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

They are like the lovechild of an ultra creamy cheesecake and a slice of homemade pumpkin pie!The return of Fall means colorful leaves and cooler air, hot apple cider and wrapping yourself in flannel sheets, big comfy sweaters and spicy cinnamon candles….It’s the time of year to pile your grocery cart high with canned pumpkin, before everyone else beats you to it and there’s none left!Easy Pumpkin Bars: pulverize 10 graham cracker sheets in a food processor with 3 tbsp oil or butter, then press the crumbs down into a parchment-lined pan before spreading the filling on top.Keto Pumpkin Bars: stir 1 1/2 cup almond flour with 5 tbsp melted coconut oil or butter and 1 tbsp liquid sweetener of choice or water, then press into a parchment-lined pan and spread the pumpkin filling on top.Bring the cream cheese to room temperature, because softer cream cheese means you won’t have to blend it as long later and risk introducing air into the batter, which can cause cracking during the baking process when the air bubbles burst.If you have an extra baking pan on hand (any size), fill it half way with water and place it on the oven’s lower rack.This optional step is another trick to avoid cracked tops on the cheesecake bars, because it adds moisture to the oven environment.For firmer bars, I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), because they firm up considerably.Leftovers can be covered and refrigerated for 3-4 days or frozen in an airtight container for a few months.Blend all ingredients – don’t over-blend, which can introduce air into the bars and cause cracking later.Smooth the batter evenly into the prepared 8-inch pan, and place on the oven's middle rack.I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), during which time they firm up quite a bit. .

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 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.Bake at 325° for 35-45 minutes or until center is almost set. .

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. .

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.If you love super creamy cheesecake, and delicious pumpkin desserts – then these pumpkin cheesecake bars are definitely for you.And when pumpkin season comes around – there’s nothing that makes me happier than a slice of pumpkin cheesecake.Making cheesecake bars is also a great option because unlike a round cheesecake – you don’t need a springform pan, and there’s no water bath involved.Try this no-bake pumpkin cheesecake instead. .

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