For more simple layered pumpkin desserts you can always check out our Pumpkin Lasagna and Pumpkin Pudding Parfaits. Pumpkin Muffins – Moist pumpkin muffins topped with a brown sugar crumble and cinnamon icing. Pumpkin Cheesecake with Sour Cream Topping, Contest-Winning Pumpkin Cheesecake Dessert, White Chocolate Pumpkin Cheesecake with Almond Topping, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. Recipe Summary . 15 oz pumpkin puree, 1 can. These luscious pumpkin pie cheesecake bars were loved by everyone who tried them. It definitely tastes more like a pumpkin pie bar than cheesecake, so if you are looking for something with more of a cheesecake taste/texture then you might want to try something else. It seemed like there was too much flour in the nut crust/topping. This recipe can be doubled easily and baked in a 9 x 13 pan. The flavor is really good. Cool on a wire rack. The family really enjoyed it. Pumpkin Cheesecake Bars. While the crust is baking, separate the three remaining eggs. In a large bowl, beat cream cheese and sugar until smooth. And the steps themselves are really simple. Cook Time 15 minutes. I recommend baking the pumpkin layer. A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Cheesecake bars are a great alternative to a round cheesecake. 5.5k. 3: I, as well, had issues with my eggs curdling for my pumpkin layer. Bake for 40-50 minutes, or until the bars are no longer jiggly. They’re full of fall spices and are sure to impress at any holiday gathering. I am glad you found them!! Stir pumpkin puree and spices into one half of the cheesecake mixture. These were so delicious! Rich, creamy pumpkin cheesecake over an easy gingersnap crust, simply baked to perfection. chill 4 hours. Total Time: 1 hr. It was easy to follow, and lacked explanation where it matter a lot. Thank you so much for letting me know! In a large bowl, beat cream cheese and sugar until smooth. I plan on making this one and some apple crumble bars in lieu of pies this year! First you make a graham cracker crust. * Percent Daily Values are based on a 2000 calorie diet. Line with parchment paper, leaving some overhang on long … 15 oz pumpkin puree, 1 can. More. A slice of classic cheesecake is one of those desserts that takes nicely to added flavors and tinkering. I had a prepared graham cracker crust so I used that and had enough left over to make a second pie. There’s a sturdy graham cracker crust on the bottom, then a layer of classic white cheesecake, and finally a delicate pumpkin cheesecake layer fragrant with cinnamon and pumpkin pie spices. Mix together the cheesecake filling ingredients, then divide the mixture in half. It gives a much better color and flavor like the one seen in the Picture. … Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Everyday Food, November 2006 Save Pin Print. More Healthy Dessert Recipes. In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Just a classic pie filling poured on top of a spiced graham cracker crust. WOW, is all I have to say. Really good! How to make layered cheesecake bars. They are decadent and so delicious, at the same time they are refined sugar free and won’t leave you feeling terrible. Ingredients. 1 cup flour. Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. 1 cup flour. These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham cracker crust. This is a fall staple at our house. Cut in butter until crumbly. Cool on a wire rack. can you take the foil out of the pan before serving? Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn’t touch the water). 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. This easy pumpkin cheesecake recipe calls for a buttery graham cracker crust and is made into bar form for easy eating and serving. In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Both are delicious and have so many layers of pumpkin goodness. Sprinkle with reserved crumb mixture. Beating at high speed, for about 7-9 minutes, or until it’s stiff and glossy. If you need more pumpkin inspired desserts, be sure to try this Pecan Streusel Pumpkin Cheesecake or this classic Pumpkin Cheesecake with Cream Cheese Whipped Cream. 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