PUMPKIN CHEESECAKE BARS
A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batter to swirl into the pumpkin batter just before baking.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 1h10m
Yield About 15 bars
Number Of Ingredients 11
Steps:
- 1. Heat the oven to 375 degrees. Lightly grease a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on two sides.
- Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you will have about 2 1/2 cups of crumbs). Transfer the crumbs to a medium bowl, and stir in the sugar and salt. Add the melted butter and mix until evenly incorporated. Press the crust into an even layer in the base of the prepared pan.
- Bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
- Make the filling: Wipe out the bowl of the food processor, and place the cream cheese, sugar and brown sugar inside. Pulse until the mixture is fully combined. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
- Add the vanilla and pumpkin pie spice, and pulse until combined. If desired, reserve 1 cup of the cheesecake batter in a small bowl to make a swirl effect later.
- Add the pumpkin to the remaining cheesecake batter, and pulse until fully incorporated. Pour the pumpkin cheesecake into the cooled crust. If using, slowly pour the reserved white cheesecake batter over the pumpkin cheesecake batter in a slow, thin stream, and use a toothpick or wooden skewer to swirl the two batters together. (If you pour too quickly, the white batter will sink inside the pumpkin.)
- Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 35 to 40 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 2 hours, up to overnight). Use a sharp knife to release the edges and use the parchment paper to carefully lift the cheesecake from the pan and transfer it to a cutting board. Slice into 15 even pieces, wiping the knife between cuts for the cleanest edges.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 14 grams, Sodium 329 milligrams, Sugar 29 grams, TransFat 0 grams
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Hussain Nawaz
[email protected]I made these bars for a Halloween party and they were a huge hit! Everyone loved them. They're easy to make and they're always a crowd-pleaser.
ebaa bn
[email protected]These were the perfect fall dessert! The pumpkin and cheesecake flavors were a perfect combination, and the crust was nice and crispy. I will definitely be making these again.
Sss Sss
[email protected]These were a bit bland for my taste. I think I'll try adding some spices next time, like cinnamon or nutmeg.
Irfan Bhai
[email protected]These were surprisingly easy to make and they turned out great! I'm not a huge fan of pumpkin, but I really enjoyed these bars. The cheesecake filling was creamy and the crust was nice and crispy.
Golden freddy
[email protected]I made these bars for my family and they loved them! The crust was crispy and the cheesecake filling was creamy and delicious. I will definitely be making these again.
Alex Reins
[email protected]These were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Enock
[email protected]These bars were easy to make and they turned out great! I'm not a huge fan of pumpkin, but I really enjoyed these bars. The cheesecake filling was creamy and the crust was nice and crispy.
Nepali khan Khan
[email protected]These were delicious! The pumpkin flavor was subtle, but still noticeable. The cheesecake filling was creamy and the crust was nice and crispy. I will definitely be making these again.
Nofisat Abdulkareem
[email protected]These bars were a bit too dense for my taste. I think I'll try using a different recipe next time.
Abdul ghaffar Abdul ghaffar
[email protected]I made these bars for a Halloween party and they were a huge hit! Everyone loved them. They're easy to make and they're always a crowd-pleaser.
Jazz
[email protected]These were the perfect fall dessert! The pumpkin and cheesecake flavors were a perfect combination, and the crust was nice and crispy. I will definitely be making these again.
Hamna Azam
[email protected]These bars were a bit bland for my taste. I think I'll try adding some spices next time, like cinnamon or nutmeg.
FuriousFrank99
[email protected]These were surprisingly easy to make and they turned out great! I'm not a huge fan of pumpkin, but I really enjoyed these bars. The cheesecake filling was creamy and the crust was nice and crispy.
Dave Weber
[email protected]I made these bars for my family and they loved them! The crust was crispy and the cheesecake filling was creamy and delicious. I will definitely be making these again.
Madushani Peiris
[email protected]These were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Valkendy Alexis
[email protected]These bars were easy to make and turned out great! The pumpkin flavor was subtle, but still noticeable. The cheesecake filling was creamy and the crust was nice and crispy.
Gofentseone Tsalaile
[email protected]I love this recipe! The cheesecake filling is so creamy and smooth, and the graham cracker crust is the perfect complement. I've made it several times and it's always a hit.
Lucia Ade
[email protected]These were delicious! I made them for a potluck and they were gone in minutes. Everyone loved them.
Ratnane Hamza
[email protected]I've made these bars twice now and they're always a crowd-pleaser. They're easy to make and always turn out perfectly. The pumpkin and cheesecake flavors are a perfect combination.
Sathi Aktar
[email protected]These pumpkin cheesecake bars were a hit at my Thanksgiving gathering! The cheesecake filling was creamy and flavorful, while the graham cracker crust added the perfect amount of crunch. I would definitely make these again.