Pumpkin Pie Cheesecake Bars With Graham Cracker Crust
Pie Bars

Pumpkin Pie Cheesecake Bars With Graham Cracker Crust

  • May 23, 2022

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. .

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 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.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. .

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!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.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.Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer.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

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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Pumpkin Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars

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 Cheesecake Bars

Pumpkin Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars

An easy and delicious recipe for Pumpkin Pie Cheesecake Bars!I always have the best intentions of using leftover puree for soup or a smoothie, only to find it in my fridge months later in a very sad state.I also know a lot of you LOATHE the water bath process, so this recipe doesn’t require one!If you can only find pumpkin pie filling, it should still work, but I suggest omitting the spices called for in the recipe, or at least reducing them.Room temperature ingredients are crucial when it comes to making any cheesecake – including these bars!To prevent the crust from sticking, you will need to line your baking dish with heavy-duty aluminum foil.To make the crust you will need melted butter, crushed graham cracker crumbs, and sugar.A firmly packed crust will bake up nice and thick, and most importantly, won’t crumble much when sliced.I recommend starting to press the crumbs down in the center of the pan and then working the crust out and just a little bit up the edges.A firmly packed crust will bake up nice and thick, and most importantly, won’t crumble much when sliced.I recommend starting to press the crumbs down in the center of the pan and then working the crust out and just a little bit up the edges.And since they need at least 6 hours to chill in the fridge, you’ll want to plan ahead time wise.So, are you ready to sink your teeth into one of these creamy pumpkin pie cheesecake squares?Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram!1/2 cup heavy cream Instructions For the Graham Cracker Crust: Preheat oven to 350 degrees (F).For the Pumpkin Pie Cheesecake Bars: In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and pumpkin puree until completely smooth.Add both sugars, vanilla, and bourbon (if using) and beat until smooth, scraping down the sides and bottom of bowl as needed.When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board.Notes These Pumpkin Pie Cheesecake Bars will keep, stored in the refrigerator, for up to 4 days. .

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

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 Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars

But as the leaves on street are definitely turning yellow, the temperatures are ACTUALLY dropping this weekend and you can taste a little warm, earthy notes pumpkin spice in the air, you’ll want to get in the fall spirit.They’re everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert.To make the cheesecake filling smooth and silky, it is important to have both eggs and cream cheese at room temperature.Mix the crushed graham crackers with 6 Tablespoons of melted butter.I like to use a flat bottomed small measuring cup to help pack it down and smooth out the surface.Print Pumpkin Pie Cheesecake Bars Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour, 5 minutes Yield: 16 Pumpkin Pie Cheesecake Bars are everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert.whipped cream Instructions In a small bowl, combine graham cracker crumbs and melted butter.Add the sugar and vanilla, beat on low speed until mixture is smooth.Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside.Place the dish on a wire rack and cool completely, 2 to 3 hours.Cut into bars, garnish with whipped cream and pumpkin pie spice if desired.A perfect fall dessert, delicious pumpkin bars with cream cheese frosting. .

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