I also think the cheesecake would benefit from being a bit denser. Pumpkin Swirl Cheesecake Bars. Loved by my whole crew. pumpkin swirl cheesecake bars Pour the cream cheese filling over the cooled crust and use an offset spatula to smooth the top. Pumpkin Cheesecake Swirl Bars. Creamy cheesecake with just enough of that pumpkin pie swirl. Margo, that’s wonderful to hear! or (or six 4-oz.) Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked! Have a picture you'd like to add to your comment? To be honest, I don't know exactly how many servings were in this dish, as everyone took varied size portions. They have to be kept chilled and serve them cold from the fridge when you are ready, just like you would a cheesecake. Perhaps more butter to bind? Start by spreading a thin layer of plain cheesecake mixture on top of the crust. We made these, and while there were a few more steps than some other pumpkin desserts we’ve made, they were to die for! Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. Subscribe. I’ve had this recipe for decades. Pumpkin Cheesecake Bars are a showstopping (and shareable) holiday treat with a marbled top so impressive, everyone will ask which bakery you bought them from. 3. We made Mini Swirled Pumpkin Cheesecakes last year. Press the mixture onto the bottom of the prepared pan and bake until the crust is fragrant and a slightly darker shade of golden, about 10 minutes. Pumpkin Cheesecake Bars are a showstopping (and shareable) holiday treat with a marbled top so impressive, everyone will ask which bakery you bought them from. For the cheesecake swirl, beat cream cheese, sugar, flour, vanilla, and eggs until smooth, about 3-4 minutes. Rainey, we haven’t tried freezing these, so we can’t say for certain, however, well-wrapped cheesecake bars do tend to freeze well for up to 2 months. Two of fall's best flavors, pumpkin and cheesecake, swirl together in these sc Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. We made these, and while there were a few more steps than some other pumpkin desserts we’ve made, they were to die for! Pumpkin Swirl Cheesecake Bars A decadent fall dessert that features deliciously spiced pumpkin swirled, real cheesecake, and a perfectly sweet crust. Nevertheless, I’m looking forward to them. 1 can (15 oz) pumpkin puree (not pumpkin pie mix). Send me the latest recipes! set aside. How many cheesecake bars … Would they freeze well? https://www.epicurious.com/.../views/marbled-pumpkin-maple-cheesecake-bars How to Make Pumpkin Layer Bars: Scroll to the bottom for printable recipe. You will need ingredients to make the curst, pumpkin layer and cream cheese swirls. Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week. It’s what makes them the perfect pumpkin dessert for a party. Bake for 37 to 42 minutes or until center is set. But pumpkin pie swirled into cheesecake? These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top. Wipe rims clean. Do they look a little familiar? A delicious and crowd-pleasing holiday dessert. Cuisine: American. I love cooking with pumpkin but, honestly, pie is one of the more boring ways to use it in my opinion. Once the cheesecake is completely cool, place a piece of parchment over the top of the pan (this helps keep condensation off the top of the cheesecake) and transfer it to the refrigerator. Start by spreading a thin layer of plain cheesecake mixture on top of the crust. So it’s clear these would be even better served fresh from baking but they were so good and there’s so much else to do at Thanksgiving that we still enjoyed them very much. canning jars, leaving 1/4″ head space. I enjoy a good cheesecake and I really enjoy a good pumpkin pie, so to me this is an excellent combo recipe. I especially liked that the base itself wasn’t overly sweet. Keyword: cheesecake, creamy, dessert bars, ginger snap, pumkin spice, pumpkin. These Swirled Pumpkin Cheesecake Bars are seriously scrumptious and an amazing Fall dessert. Pour pumpkin mixture over chilled crust in pan. Remove and cool. Prep Time 15 minutes These pumpkin swirl cheesecake bars are so drool-worthy. Layer the pumpkin and cheesecake layers 1/4 cup at a time onto the pre-baked shortbread crust. The graham cracker crust is too crumbly, maybe even too dry. Pumpkin Cheesecake Swirl Bars | an indigo day - Lifestyle Blog Course: Dessert. Layer the pumpkin and cheesecake layers 1/4 cup at a time onto the pre-baked shortbread crust. It’s so good to see all of you again and bring you my first pumpkin recipe of the year! Remove the pan from the oven and let it cool. Bake the cheesecake until the center registers 150°F (65°C) on an instant-read thermometer and the outside edges are puffed and set but the center is still jiggly, 40 to 45 minutes. Save Print. If you don’t, you run the risk of having lumps in your cream cheese layer. Can you believe that the holidays are almost here? You family will love this easy to make taste of fall. I had help of four people with the tasting part of the recipe, including someone who isn’t a pumpkin pie fan and even he really liked these bars. Pumpkin swirl cheesecake bars combine everything you love about cheesecake and pumpkin pie in one easy bar! I would definitely make these again, and couldn't stop thinking about seasonal variations on this theme! Kathy’s Notes. I needed to bake the cheesecake at least 40 minutes, maybe 43 minutes. The pumpkin flavor was a nice amount, but could have been a teeny bit stronger for my tastes. And the surface of my bars is still easily 75% dark pumpkin. In the end, after the bars sat in the fridge for a day, the moisture from the cream cheese helped solidify the base nicely. Pumpkin Swirl Cheesecake Bars . You don’t want chunks. 45 mins. Preheat oven to 350°F. I found it made 24 servings. We'd love to see your creations on Instagram, Facebook, and Twitter. Let us know what you think. Both crusts are absolutely delicious and I struggled with which one to share for the recipe on the blog post. We hope you enjoy this layered pumpkin dessert. 1 hour 10 mins . The prep takes just 20 minutes. Add in the sugar and and beat until smooth and creamy, scraping down the sides of the bowl occasionally to ensure everything is evenly incorporated Pumpkin season is here! https://zoebakes.com/2019/11/24/pumpkin-swirl-cheesecake-bars This recipe uses an entire can of pumpkin, so you will thankfully not have any leftover to go to waste! In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for … Then enter your email address for our weekly newsletter. See more ideas about dessert recipes, delicious desserts, desserts. (see earlier remarks about balance with cream cheese) I stopped myself from swirling too much before baking, lest those "big hits" would be lessened. I’m so glad that they turned out so well. This recipe is from Sally’s Baking Addiction which is a favourite weblog to reference once I wish to bake one thing. Photo © 2020, 4 tablespoons (2 oz) unsalted butter, melted and cooled, 1/4 to 1/2 teaspoon freshly grated nutmeg, 24 ounces full-fat cream cheese, at room temperature, Pumpkin Cheesecake with Gingersnap Pecan Crust, Pastéis de Nata ~ Portuguese Custard Tarts. The “swirl” effect is easier to achieve then you might think. https://www.lemonblossoms.com/blog/pumpkin-cheesecake-swirl-oat-bars The bars were just a teeny bit sweet for my tastes as well. Pumpkin Swirl Cheesecake In a large mixing bowl, beat the cream cheese until smooth and there are no lumps. Pulse … Come fall and winter, I’m all about a pumpkin dessert. Active Time 1 hr. Adapted from Sarah Kieffer | 100 Cookies | Chronicle Books, 2020, I like pumpkin pie alright, but in all honesty, I will always take a slice of anything else over it, especially if cheesecake is an option. Give me the pumpkin drinks, the pumpkin sweets, I want Give me the pumpkin drinks, the pumpkin sweets, I want Pumpkin Bars With A Cheesecake Swirl – WebsFavourites.com I let it cool on the counter and chilled it overnight in the fridge. OK. Get family friendly recipes delivered straight to your inbox for FREE! https://buttercreamblondie.com/pumpkin-swirl-cheesecake-bars Serves: 24 bars. If you try this recipe, please leave a comment/review below letting me know how they turn out for you! Serve chilled! (DO NOT be tempted to use a smaller bowl. It took me less than 4 to 5 minutes to beat the cream cheese because it was so soft. You do not want to buy a can of pumpkin pie filling. Swirl the layers together. https://www.a-kitchen-addiction.com/swirled-pumpkin-pie-cheesecake-bars Bake for 25-30 minutes. The bars can be served cold or at room temperature but keep best in the refrigerator for up to 2 days. Line a 9x13 baking pan with parchment paper or foil. These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. By Lindsay Hunt. Impress your guests with this amazing marbled pumpkin cheesecake. Do chill overnight for best results—improved flavor and texture. Make sure and line your 9×13 baking dish with parchment paper to make sure nothing sticks or burns! Overall, this was a great recipe for someone who hadn’t made cheesecake in over ten years and was the perfect introduction to the fall season. I wish I had. Then tell us. Want to share a photo of what you’ve made? https://fashionablefoods.com/.../31/caramel-swirl-pumpkin-cheesecake-bars Pumpkin Swirl Cheesecake Bars with Gingersnap Crust. Notify me of follow-up comments by email. On portion size: cut the bars into larger portions (16 bars) if you’re … Either make diagonal lines (like I did), or pipe thick lines and use a knife to swirl the cheesecake into the batter. In another bowl, mix pumpkin, spices and remaining brown sugar. Assembly: Reduce oven heat to 325F. For visual cues on the crust, it got a very lightly golden, but not much. Assemble the pumpkin cheesecake bars. Use the tip of a table knife to swirl the pumpkin into the cream cheese batter, being careful not to cut into the crust. Because of the swirled nature of the top of the cheesecake, I have found with past similar recipes the cheesecake cracks will be VERY prominent in the swirls. I baked my bars a total of 45 minutes before opening the door, they were still jiggly. After the pan has cooled, wrap the outside sides of the pan in 2 layers of aluminum foil, with the shiny side facing out. Get family friendly meals and desserts delivered to your inbox. https://www.savvysavingcouple.net/pumpkin-swirl-cheesecake-bars I’m glad the entire crew enjoyed it. I’m still in the mood for ice cream and fresh fruit! • 1 15-ounce can pumpkin purée, do NOT use pie filling • 3 tablespoons powdered fruit pectin • 1/2 teaspoon allspice • 1 teaspoon cinnamon • 2 1/4 cups sugar. I know I’m writing a freakin’ book at this point and I apologize for that but I had half a can of pumpkin purée left over and I guess about everyone else will too. It felt done to the touch. Made with layers of swirled cheesecake batter and a homemade pumpkin spice mix, say hello to your new go-to holiday dessert! Read my disclosure policy. OR process 10 minutes in a boiling water bath and store on a shelf for up to a year. Add eggs, 1 at a time, beating on low speed after each just until blended. In a medium bowl, stir together the pumpkin, brown sugar, egg, maple syrup, cinnamon, ginger, nutmeg, and salt. On the recipe, when I say “spoon the pumpkin butter onto the cream cheese mixture. Add sugar and melted butter. Pour the cream cheese filling over the cooled crust and use an offset spatula to smooth the top. Add the granulated sugar and beat on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes. A simply heavenly dessert. 20/08/2019 Don't panic if you've never baked a cheesecake before. 25 mins. Add the vanilla and salt and beat, still on medium speed, for 2 to 3 minutes. Stir in 1-1/2 cups of the cream cheese mixture. OK. Cook time. And as always, please take a gander at our comment policy before posting. Reduce oven heat to 325F. Spoon into 3 hot 8-oz. In the bowl of an electric mixer, combine the cream cheese and eggs. I would make this again...and again...and again. I sure can’t! https://domesticdreamboat.com/pumpkin-pie-cheesecake-swirl-bars 1. I used full fat cream cheese. Come fall and winter, I’m all about a pumpkin dessert. Kick up your cheesecake for fall with an eye catching pumpkin swirl and a spice-packed gingersnap crust! https://www.canadianliving.com/.../recipe/pumpkin-swirl-cheesecake-bars After seeing a somewhat similar type recipe over on Delish for Pumpkin Cheesecake Blondie Bars, I figured a pumpkin bar recipe would be perfect for packing in school lunches, evening dessert, or with my morning coffee. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. However, the texture was absolutely perfect when it finished cooling. https://anindigoday.com/pumpkin-cheesecake-swirl-bars-recipe Total time. I originally wanted to make this as a full size cheesecake, but then decided on bar form. Blend until smooth. It’s great if you’re serving a big family or want to venture into cheesecake without having a springform pan. A decadent fall dessert that features deliciously spiced pumpkin swirled, real cheesecake, and a perfectly sweet crust. 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