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. Store in refrigerator up to 3 weeks or freeze for up to 3 months. Yes!! https://leitesculinaria.com/289907/recipes-pumpkin-swirl-cheesecake-bars.html These swirled Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and creamy cheesecake on a graham cracker crust. Ingredients. The “swirl” effect is easier to achieve then you might think. Not that I’m complaining. While the crust is prebaking, you can get a head start on prepping the batter for these keto pumpkin swirl cheesecake bars. Hate tons of emails? These pumpkin swirl cheesecake bars are so drool-worthy. Total time. Add the vanilla and salt and beat, still on medium speed, for 2 to 3 minutes. https://www.foodnetwork.ca/recipe/pumpkin-swirl-cheesecake-squares/12623 Spoon into 3 hot 8-oz. A delicious and crowd-pleasing holiday dessert. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. Let us know what you think. OR process 10 minutes in a boiling water bath and store on a shelf for up to a year. This stuff will boil up like crazy.) Remove the pan from the oven and let it cool. In terms of beating the cream cheese, I don’t have a stand mixer, but this is possible with my little handheld! After … Line a 9x13 baking pan with parchment paper or foil. Use softened/room temperature cream cheese. Pumpkin Swirl Cheesecake Bars. You can make these up to a couple of days ahead and store them in the fridge for an event. Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week. The texture of the cheesecake wasn’t compromised at all from freezing. Tips for perfect Pumpkin Cheesecake Bars: I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! We'd love to see your creations on Instagram, Facebook, and Twitter. I used Philadelphia original (full fat) cream cheese because my Nonna always said to use that one (and you don’t argue with Nonna). OK. Serves: 24 bars. Of course, folks would have to halve the ingredients but it’s good, it’s easy and it will empty that can. Even if they look different than I had hoped it’s the punch of pumpkin flavor I suspect that we’ll miss. I did use about 23 dollops of pumpkin filling vs 14-15. 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 I want I might take credit score for this recipe. Dollop the pumpkin pie filling over the top in 14 or 15 dollops. Cut it in half and scrape out the seeds – make sure that your oven is preheating at 375 degrees C. Place the pumpkin open face down on a parchment paper-covered baking sheet. I love a good press-in crust...but the fact that it was topped with a delicious pumpkin pie and cheesecake filling didn’t hurt, either! canning jars, leaving 1/4″ head space. Nov 13, 2020 - Explore Sue Ronquillo's board "Pumpkin cheesecake bars" on Pinterest. Both crusts are absolutely delicious and I struggled with which one to share for the recipe on the blog post. Send me the latest recipes! That was the story of these pumpkin swirl cheesecake bars. They didn’t suffer a bit from only using a portion of the pumpkin. Add the melted butter and mix with a spatula until evenly incorporated. We hope you enjoy this layered pumpkin dessert. I ended up with half of the pumpkin batter still in my mixing bowl when I had done my dolloping. It’s been weirdly warm around here lately. It was closer to 2 to 3 minutes. You don’t want chunks. Mix cookie crumbs, nuts and butter; press onto bottom of 13x9-inch pan.,Beat cream https://www.epicurious.com/.../views/marbled-pumpkin-maple-cheesecake-bars In the bowl of a stand mixer fitted with a paddle on medium speed, beat the cream cheese until light and completely smooth, 3 to 5 minutes. Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked! This post may contain affiliate links. 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. HINT: don’t be tempted to use a smaller bowl. Scrape down the sides of the bowl often, making sure all the cream cheese has been incorporated and is silky smooth. Bake for … After the pan has cooled, wrap the outside sides of the pan in 2 layers of aluminum foil, with the shiny side facing out. We made these, and while there were a few more steps than some other pumpkin desserts we’ve made, they were to die for! I was tempted to lay down a thin coat of pumpkin filling under the cream cheese layer before dolloping. I also think the cheesecake would benefit from being a bit denser. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon, and ginger. Your family will love these easy Pumpkin Swirl Cheesecake Bars which are a true taste of fall in every bite. I love cooking with pumpkin but, honestly, pie is one of the more boring ways to use it in my opinion. I used full fat cream cheese. How to Make Pumpkin Layer Bars: Scroll to the bottom for printable recipe. For the cheesecake swirl, beat cream cheese, sugar, flour, vanilla, and eggs until smooth, about 3-4 minutes. 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. Add the eggs, 1 at a time, beating on low speed after each addition until just combined. These pumpkin swirl cheesecake bars combine the best of pumpkin pie and cheesecake in a convenient form of a bar that you can either snitch and run or sit and linger over at the table. 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. Do chill overnight for best results—improved flavor and texture. I’ve researched freezing cheesecakes and all indications are they will freeze nicely provided they’re fully cooled before I wrap them. It’s great if you’re serving a big family or want to venture into cheesecake without having a springform pan. Start by spreading a thin layer of plain cheesecake mixture on top of the crust. Make sure and check your can to ensure you have the correct one. We made Mini Swirled Pumpkin Cheesecakes last year. I would definitely make these again, and couldn't stop thinking about seasonal variations on this theme! This will serve as your base layer on which you’ll build your pumpkin swirl design. Crush gingersnap cookies in a food processor until fine crumbs. 1 can (15 oz) pumpkin puree (not pumpkin pie mix). Pulse … I recommend using a food processor or large ziplock bag with a rolling pin crush them finely. 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. 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. Thanks, Rainey! They would make a great afternoon snack for children or with a cup of coffee or latte for us older folks. Course: Dessert. Layer the pumpkin and cheesecake layers 1/4 cup at a time onto the pre-baked shortbread crust. Now it’s time to put your pumpkin swirl cheesecake bars together. Using a knife swirl … By Lindsay Hunt. I froze them in the baking pan, then removed them, wrapped them in parchment, bagged them with a vacuum sealer and put them back in the freezer. 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. • 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. No competition here, both a classic cheesecake and pumpkin pie lover will adore the flavor mix! You family will love this easy to make taste of fall. How many cheesecake bars … It felt done to the touch. These tasted better after refrigerating but there are still a bit softer than I prefer. This is outrageous. Have you tried this recipe? Line a 9-by-13-inch (23-by-33-cm) pan with parchment paper, leaving a 1-inch (25-mm) overhang on the long sides of the pan. (I also bought a can of sweet potato puree and made a smaller second batch with that.). Add eggs, 1 at a time, beating on low speed after each just until blended. Start by spreading a thin layer of plain cheesecake mixture on top of the crust. Plus it’s the perfect recipe for fall! These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. Email the grocery list for this recipe to: Preheat the oven to 325°F (170°C). Swirl the layers together. I bought the last two cans of pumpkin at my store for this recipe. Assembly: Reduce oven heat to 325F. In fact, everyone really liked these bars. I found the baking to be stress-free. 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