https://www.gretchensveganbakery.com/pumpkin-pie-cheesecake-bars Required fields are marked *. https://www.moribyankitchen.com/recipe-view/pumpkin-pie-cheesecake-bars-2 Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside. Place in the oven and bake at 350° for 20-25 minutes or until set. Remove from the heat, whisk in the vanilla extract. Lightly coat 9-in. View all posts by Sarah Kozowski →, We made a half recipe yesterday for a gathering. While two layers of cheesecake may seem complicated, all you have to do is make one batch of filling, put half of it on the crust, then add pumpkin and spices to the remaining filling. Homemade Pumpkin Pie; Pumpkin Cheesecake Bars Video. This is a keeper, Your email address will not be published. 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. The family really enjoyed it. 3: I, as well, had issues with my eggs curdling for my pumpkin layer. The downfall is that the pumpKin mixture and the crust mixture just makes way too much. Beating at high speed, for about 7-9 minutes, or until it's stiff and glossy. Heat the oven to 375 degrees. These pumpkin pie cheesecake bars filled with pumpkin spice flavor are a fun and easy crowd pleasing dessert!. Cut into bars. https://sugarapron.com/2018/09/03/pumpkin-pie-cheesecake-bars/, 60 Pumpkin Pie Recipes that make you say, "Cannot Await Fall!" Add it to the top of the cheesecake layer. The crust needs to be tight and compact, which is especially important if you’re using this crust for a no-bake pie. Sprinkle with reserved crumb mixture. How to make pumpkin pie cheesecake bars. tHis definitely looks great! Lightly grease a 9-by-13-inch pan and line with parchment paper, … I’ve done it plenty of times. Beat in eggs, one at a time, just until blended. 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. Your email address will not be published. I wish there were pictures of the steps, or a t least explanations of what they were supposed to look like. I'm the food photographer and blogger behind Life Made Simple. Place in the fridge, uncovered, for one hour, and then cover and refrigerate for another 3 hours or just until firm. These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. I mean, look at those perfect layers right there! Garnish with whipped cream and pumpkin pie spice; if desired. 1. Cakes & Cupcakes • Desserts • Holidays • Recipes. Mix all of the ingredients for the pumpkin pie layer. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent. I’m so happy you’re here. Double Layer Pumpkin Cheesecake with Oreo Crust. | | Wow Home. In fact, everyone really liked these bars. Perfect and simple to make! Pumpkin pie is great, but it’s pretty bland when you compare it to the gingersnap and pecan crust of these cheesecake bars. I like to use a flat bottomed small measuring cup to help pack it down and smooth out the surface. Yay!! Add the cheesecake layer to the pre-cooked crust & cook this layer for 8 minutes. Love graham cracker crusts! Press into a foil … Cook crust for 5 minutes and remove it from the oven. A great dessert! Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble pattern. In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Save my name, email, and website in this browser for the next time I comment. You can grab it here from Amazon. Press into a foil-lined 8x8-inch pan. It happens when you don’t whisk it fast enough and the heat is to high or the water that’s boiling touched the bottom of the top part to to the double boiler. Or make these for a dessert after your dinner. As much as I love summer, the magic of fall is in full swing and I’m loving every minute of it. Remove from the heat, whisk in the vanilla extract. Store these in the freezer for a fun fall dessert! Pumpkin pie … The trick to a really great graham cracker crust is to pack it down. These luscious pumpkin pie cheesecake bars were loved by everyone who tried them. After the dough has chilled, roll it out into a 9x13 inch rectangle. I haven’t substituted the gelatin & I’m not sure of any allergies or preferences, so I would google what are suggestions that you could use. A huge hit for Thanksgiving in my home. Then, stack a metal or glass bowl on top of a saucepan, making sure the bowl fits on top. Bake until the edges are set and the center is slightly jiggly, about 40 to 45 minutes. The taste is not bad, but the texture is grainy. Does your graham cracker crust always fall apart? Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie! What if I don’t have a double boiler? [shareaholic app="recommendations" id="6706535"]. https://sugarapron.com/2018/09/03/pumpkin-pie-cheesecake-bars Pumpkin desserts are always a huge hit with me! In a small bowl, combine graham cracker crumbs and melted butter. And let me tell you…..they’re absolutely delicious!! Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions! In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Thank you! It always comes out stiff and glossy. Also, making a custard from the pumpkin and then adding gelatin gIves it a weird texture. Just what I was looking for. While these do require a bit of extra work, they are totally worth it. Begin by preheating the oven to 425 degrees Fahrenheit and preparing a 9×13 baking dish with non-stick cooking spray. You need 10 graham crackers. What Type of Pumpkin to Use. There probably isn’t enough butter to hold the crumbs together. Pumpkin pie “cheesecake” bars made with cashews, coconut butter, and an easy no-bake granola bar crust. They all disappeared! While the crust is baking, separate the three remaining eggs. To make the cheesecake filling smooth and silky, it is important to have both eggs and cream cheese at room temperature. How do you make the cheesecake base? My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. Remove it from the heat, and beat an additional 1-2 minutes. 5 from 13 votes. During the Thanksgiving season my elementary school cafeteria started serving pumpkin ice-cream. Meanwhile, separate the three remaining eggs. Pumpkin spice and pumpkin pie season are on the horizon! In a large bowl, beat cream cheese and sugar until smooth. For more simple layered pumpkin desserts you can always check out our Pumpkin Lasagna and Pumpkin Pudding Parfaits. Cool on a wire rack. Bake at 325° until the edges are set but the center still jiggles slightly, 40 to 50 minutes. These swirled Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and creamy cheesecake on a graham cracker crust. Unfortunately, I had issues with how the recipe was written. CAN YOU SUGGEST A SUBSTITUTE? (adsbygoogle = window.adsbygoogle || []).push({}); Instead of pumpkin pie this season, try this gingersnap pumpkin pie bites. When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling. I'm recipe developer, photographer, writer, and taste tester behind this blog. can you take the foil out of the pan before serving? 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. They’re thick, sweet and full of fall spices. I had a prepared graham cracker crust so I used that and had enough left over to make a second pie. Bake at 350 for 20-25 minutes or until set and let cool. We used an 8″ square pan and cut the bars in very small pieces. If you’re making a baked dessert: pre-bake this crust for 10 minutes at 325°F or 7-8 minutes at 350°F. Tis’ The Season For Pumpkin … Let the cheesecake … Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Overall, I will probably not make this again with this specific recipe. Start by crushing your graham crackers. This time of year I find that I always have Libby’s pureed pumpkin on hand. Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. These Pumpkin Pie Cheesecake Bars are a great make-ahead dessert because the bars need time to both cool and chill, so it’s best made the day ahead. 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. If you love pumpkin layered desserts, you should give this one a try. Pumpkin Pie Cheesecake Bars will be your new favorite fall dessert. Carefully spread pumpkin mixture over plain cheesecake mixture into an even layer. Hi! Both are delicious and have so many layers of pumpkin goodness. Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. I was confused throughout on a few different steps. Bake bars in preheated oven for 45-50 minutes, or until center is set and only slightly wobbly. Stir into pumpkin mixture; set aside. your “shAring it” email link is NOT working; Why??? There are short cuts that can be made but if you want them to look as good as they do above, then we suggest following these steps. Make your own by simmering a few inches of water in saucepan. Pumpkin Cheesecake Bars. I like to use a good amount of butter in my graham cracker crust for flavor, but more importantly, butter is the binding agent here. In … Heat oven to 350°F. Spray an 8-inch glass baking dish with cooking … Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. They’re full of fall spices and are sure to impress at any holiday gathering. Apply into the pumpkin mixture and spread evenly over the layer of cream cheese. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Fall is in full swing and I was immediately asked when I was asked... 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