Bake for 40-50 minutes or until the center is no longer jiggly. Because these bars have a graham cracker crust rather than a traditional pie crust, there’s no fussy pastry to deal with; Heavy cream in the pumpkin filling makes these bars unbelievably smooth, creamy, and rich; How to make your bars. Prepare the Crust: Start by crushing the graham crackers until the are fine. I’m not sure how old it is because I bought it at a garage sale a few years back. This year is unusual, to say the least, and holidays are looking more different than ever before. Pour over the cooled cream cheese layer and chill in the refrigerator until firm, about 2 hours. Info. Pour water into a small saucepan over low heat. Line a 8 X 8” baking pan with parchment paper and grease with cooking spray. In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Your daily values may be higher or lower depending on your calorie needs. This is one of my favorite pumpkin desserts that are so easy to whip up. Make these bars for … Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Pumpkin cheesecake bars with a graham cracker crust are the perfect dessert for the season. Mix together the graham cracker crumbs, butter, and brown sugar. Preheat oven to 350°. Press … There are … This easy pumpkin dessert is absolutely delicious and perfect for fall! Cool on wire rack for 1 hour. Now Pour 3⁄4 cup batter into a small bowl. Remove from the heat. Your email address will not be published. Cool completely in refrigerator. 1 (8 ounce) package cream cheese, softened, 1 (.25 ounce) envelope unflavored gelatin, Back to Pumpkin Bars with Graham Cracker Crust. While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering water. They didn’t last long at all. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish. Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie! Bake the crust until lightly browned, for 5-7 minutes. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition It’s white with orange sides. https://sugarapron.com/2018/09/03/pumpkin-pie-cheesecake-bars https://www.tasteofhome.com/recipes/pumpkin-cream-cheese-bars Made with a graham cracker crust, two layers of cheesecake and a streusel topping.These cheesecake bars are easier to make than an entire cheesecake, and make for the perfect Thanksgiving dessert! Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust Tip: Use parchment paper as a liner before baking it so that you can easily remove the bars without fail. For the pumpkin filling: In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Stir in melted butter until combined. Pumpkin Pie Bars Buttery graham cracker-crust perfectly complements the sweet pumpkin filling in these bars — this recipe from blogger Julianne Bayer of Beyond Frosting, creates bite-sized pumpkin pies with a brown sugar streusel topping. Cut into 24 bars. Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over … Finally bake it at 325 degrees for 20 to 25 minutes or until center is almost set. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. I tend to like my crust to be nice and thick. Once cooled, carefully lift Pumpkin Bars out of baking dish using exposed parchment paper and place on large cutting board. Pecan speckled graham cracker crust and perfectly toasty pumpkin filling make these Pumpkin Pie Bars an easy alternative to traditional pumpkin pie with all the flavor and less fuss! A delicious and crowd-pleasing holiday dessert. Pumpkin Pie Bars These pumpkin pie bars start with a graham cracker crust and a layer of sweet cream cheese topped with classic pumpkin pie filling for the perfect fall dessert. Whip together the pumpkin pie layer, seasoned with pumpkin spice, and pour it on top of the graham cracker layer. In a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened. Instructions. Combine cream cheese, sugar, and eggs for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Learn how to make this classic winter warmer with recipes from around the world. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … Everyone loved them. For 1 and 1/2 cups of graham cracker … Jennifer Garza is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Stick with the real stuff. Move over pumpkin pie. If you love super creamy cheesecake, and delicious pumpkin desserts – then these pumpkin cheesecake bars are definitely for you. Cheesecake bars are a great alternative to a round cheesecake. Preheat the oven to 425°F. No gift befits the food-obsessed people in your life like a cookbook. Pour the pumpkin filling on top of the graham cracker crust. Now work on the filling: In a large bowl, beat cream cheese, sour cream, sugar, flour and vanilla until smooth in texture. Mix with your hands or a fork until combined. With a buttery pecan and graham cracker crust, pumpkin spice, pumpkin puree and fluffy and light vanilla pudding. This pumpkin bars recipe was given to me by a very dear friend. We served this up with some cute little muffin tin liners by spreading them out flat. You're welcome to link to iSaveA2Z! 5. To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). They’re a magic bar made with gingersnap crust, white chocolate, coconut and lots of pumpkin. Pumpkin cheesecake bars are made with a graham cracker crust. Make the crust: In a large bowl, stir together graham crackers, butter, … Smooth out the top by softly tapping the container, on the counter. Add pumpkin, brown sugar and cinnamon, stirring until well blended. These hold up well in the refrigerator for a few days too so if you are in need of a good recipe to take to a party, this recipe would be it! This Pumpkin Delight Dessert is sure to curb any pumpkin lovers’ craving! Sign up for all the best deals, recipes, crafts and more straight to your inbox plus get a FREE eBook! How to Make Pumpkin Pie Bars: Preheat oven to 350°F and lightly grease a 9×13 baking dish. https://www.cdkitchen.com/recipes/recs/188/Pumpkin_Spice_Bars12259.shtml Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until thick, about 5 minutes. The secret here is the ratio of graham cracker crumbs and butter and to pre-bake the crust for 7 minutes in the oven. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! These pumpkin cheesecake bars have a graham cracker crust and the filling is only 7 ingredients! In the month of October, I am either baking up something with pumpkins or something with apples. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff and glassy. Fall recipes are filled with warm cinnamon flavors and a little bit of pumpkin … Add comma separated list of ingredients to exclude from recipe. First, you don’t need a springform pan with cheesecake bars – all you need is a 9 x13 inch pan. Press mixture into the prepared baking pan. Republishing articles in their entirety is prohibited. Pumpkin Cheesecake Bars Recipe. Add the melted butter and mix with a spatula until evenly incorporated. Congrats! Press the crust into a 9×13 inch pan. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Spray a 9" square baking pan with cooking spray, then line it with parchment paper and set aside. I used a real whipped cream for the top layer. Fall is in full swing and with that comes all the pumpkin desserts. Pour filling into baked graham cracker crust, tilting the pan slightly to evenly distribute over the crust. Feel free to pin on Pinterest! Fold into the pumpkin mixture. By Jennifer on October 2, 2015 Desserts, Recipes, Trending Topics. What could be more perfect for an autumn birthday, a Halloween party, or a Thanksgiving dessert buffet?! Pumpkin Streusel Bars These delicious pumpkin streusel bars have a cinnamon graham cracker crust, creamy pumpkin cheesecake filling, and brown sugar streusel on top. This Pumpkin Bars recipe with a graham cracker crust … I am an Austin, Texas Blogger that loves good deals, fresh food, fun crafts and more! Start by making a graham cracker crust: Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Today I’m sharing my recipe for no bake pumpkin cheesecake bars … Press into a foil-lined 8x8-inch pan. This is a fantastic canned pumpkin recipe to consider making when you are wanting a delicious dessert for your family, friends, or holiday event. It was a nice little touch to the spread on the table. Add the lightly beaten egg, and. Preheat oven to 325 degrees. Beat egg whites in a glass, metal, or ceramic bowl until foamy. One of my favorite baking pans. Grease an 8×8-inch baking dish, and line it with parchment paper so you can easily pull the bars out of the dish when you want to slice and serve. 162 calories; protein 2.9g; carbohydrates 19.5g; fat 8.5g; cholesterol 59.6mg; sodium 152.6mg. Slice and serve these cheesecake bars. Mama has a new favorite fall recipe that takes the old standard to a new level of yum! Preheat the oven to 350 degrees F (175 degrees C). Amount is based on available nutrient data. Then we beat together the cream cheese, eggs, sugar and vanilla until smooth. Pour over crust. Combine graham crackers, gingersnaps and melted butter in a small bowl. I have a very old Pyrex 9×13 pan with low sides that works perfectly for this recipe that I love to use. Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. I absolutely love this time of year. Information is not currently available for this nutrient. These swirled Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and creamy cheesecake on a graham cracker crust. I know I used to be afraid of tackling it! Allrecipes is part of the Meredith Food Group. Pumpkin Magic Bars is a 7 layer bar you can make with pumpkin puree! Now add the next layer of pumpkin batter over the plain batter. Your email address will not be published. Pat into the bottom of a 9x13-inch baking dish. A perfect crust cannot fall apart and crumble when you cut the dessert (whether it’s cheesecake, bars or a no-bake dessert). Next pour the plain batter over cooled crust. In a small bowl, using a hand mixer, beat the cream cheese, sour cream, … Remove from the oven, set on a wire … I would not use the cream that is in a can because it will just melt down to nothing and look horrible after an hour or two. Add comma separated list of ingredients to include in recipe. Bake in the preheated oven until filling is set and no longer jiggles, about 20 minutes. Preheat the oven to 425 F (218 C). Feel free to double up the crust recipe if you like it this way too. A graham cracker crust topped with a cream cheese mixture, topped with a pumpkin mixture. Bake for 7 to 10 minutes or until set. Set aside to cool completely. Cover and refrigerate at least 2 hours to overnight before serving it. Bake 30 to 40 minutes or until filling is set when you gently shake the pan. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon, and ginger. Percent Daily Values are based on a 2,000 calorie diet. We just made these Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust! It is sure to become a favorite fall dessert. The graham cracker crust has a hint of cinnamon, then top them with a little whipped cream for the perfect fall dessert. this link is to an external site that may or may not meet accessibility guidelines. Mix cracker crumbs and sugar for crust together in a bowl. Nutrient information is not available for all ingredients. Creativity or use a single image with a brief description to link back to any article. Pumpkin Cheesecake Bars are made with a buttery graham cracker crust, a layer of creamy cheesecake, and then a silky pumpkin spice layer for an irresistible and shareable dessert. Remove from the oven and let cool, about 30 minutes. They're a little … What keeps you from making cheesecake at home? Press firmly into the bottom and partway up the sides of the prepared baking dish. Required fields are marked *. 7. You may end up wanting to hide these gooey bars so you can savor them all by yourself! How to make Pumpkin Cheesecake Bars Bake graham cracker crust: Preheat oven to 350 degrees. To make the crust, in a medium bowl, combine Sprinkle gelatin over top and stir until just dissolved. You saved Pumpkin Bars with Graham Cracker Crust to your. Stir into the pumpkin mixture and set aside to cool. The light, creamy pumpkin cheesecake is full of flavor on top of the buttery graham cracker crust. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Chill for 3 hours, or until the filling is firm. Pumpkin Cheesecake Bars are smooth, creamy and filled with fall spices. 6. Move to a wire rack to cool completely. To make the crust, first, crush the graham crackers into crumbs. 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