PUMPKIN CHEESE PRALINE BARS
These are yummy, creamy & pretty swirled bars. Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.
Provided by Rita1652
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper; brush pan with softened butter.
- Prepare pumpkin batter;
- In an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended inches.
- Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.
- Using the same mixing bowl, prepare cream cheese batter:
- Beat cream cheese, egg and extracts on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan.
- Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.
- Prepare topping:
- Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly.
- Sprinkle crumbs evenly over marbled batter.
- Bake for 30 to 35 minutes. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.
Nutrition Facts : Calories 215.2, Fat 12.2, SaturatedFat 5.9, Cholesterol 48.9, Sodium 78.1, Carbohydrate 24.8, Fiber 0.8, Sugar 16.7, Protein 2.7
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Danny “Pastor Daniel” Baker
[email protected]These bars look amazing! I can't wait to see how they turn out.
AGYEI SIMON
[email protected]I'm not a big fan of pumpkin, but these bars look so good that I might have to give them a try.
arshad hawlader
[email protected]These bars sound like the perfect fall treat. I'll definitely be adding them to my to-bake list.
Gabriel Whitcomb
[email protected]I'm thinking of making these bars for my next party. Do you think they'll be a hit?
Amgbari Onyimiebi
[email protected]These bars look delicious! I can't wait to try them.
Mdmuktarul Islam
[email protected]I'm not sure what all the fuss is about. These bars were just okay. The pumpkin cheesecake filling was bland and the praline topping was too sweet.
Malak Yehya
[email protected]These bars were a disaster! The cheesecake filling didn't set properly and the praline topping was too hard. I'm not sure what went wrong, but I won't be making these again.
S Kalhoro
[email protected]These bars were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.
Md Mortoj ali
[email protected]I'm not a huge fan of pumpkin, but these bars were surprisingly good. The cheesecake filling was light and fluffy, and the praline topping added a nice crunch. I'll definitely be making these again.
rached mazloom
[email protected]These bars are amazing! The pumpkin cheesecake filling is so smooth and creamy, and the praline topping is the perfect finishing touch. I highly recommend this recipe.
technical channel
[email protected]I made these bars for a bake sale and they sold out in minutes! They're so delicious and easy to make. I'll definitely be making them again.
md shorov
[email protected]These Pumpkin Cheese Praline Bars were a hit at my Thanksgiving gathering! Everyone raved about the creamy cheesecake filling and the crunchy praline topping. I'll definitely be making these again for Christmas.