Cool for 30 minutes and then refrigerate for 2 hours, until chilled. BLEND strawberries in blender container until smooth. Get family friendly recipes delivered straight to your inbox for FREE! These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them! Properly sealed they can last for up to a month in the freezer. This will serve as your base layer on which you’ll build your pumpkin swirl design. These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. How to Swirl the Top of Cheesecake Bars. ADD YOUR REVIEW. Preheat the oven to 350 degrees F (175 degrees C). Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links. These Swirled Pumpkin Pie Cheesecake Bars with a Gingersnap Crust are rich, creamy and filled with warm pumpkin pie spices! Get the cream cheese melty. Tips for perfect Pumpkin Cheesecake Bars: I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! Line a 9x13 baking pan with parchment paper or foil. It’s just hard to remember that Thanksgiving is coming up when it’s in the mid to upper 60’s outside in MN! Healthy Instant Pot Hamburger Soup (Whole 30), Best Ever Pina Colada Cake (So Good!) Pour filling into prepared pan. Don't panic if you've never baked a cheesecake before. Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. Add the sugar and lemon juice, if using, and blend until smooth. Make sure and line your 9×13 baking dish with parchment paper to make sure nothing sticks or burns! Transfer to saucepan; add cornstarch. Send me the latest recipes! Place blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar into a sauce pan … Raspberry Swirl Cheesecake Bars. Mix on low speed until smooth and creamy. And they are easy to make from scratch with a homemade caramel sauce. Pumpkin Swirl Cheesecake Bars. These glorious Pumpkin Cheesecake Bars are a fun twist on my now famous Pumpkin Cream Cheese Swirl Muffins. If you’re not already logged in, click the login link below and then click the camera icon on the comment form. These red wine cherry cheesecake bars are made with a graham cracker crust, cheesecake filling, and boozy cherry swirl. February 6, 2015 By Beth Cranford 1 Comment. I replaced heavy cream with BAILEYS™ creamer in my favorite no-bake cheesecake filling, and I was totally in love with the results. You can refrigerate them for a few days or even freeze them individually wrapped. This will ensure clean cut bars and further enhances all the delicious flavors. Serve chilled! Crecipe.com deliver fine selection of quality Punkin cheesecake swirl bars recipes equipped with ratings, reviews and mixing tips. Today I’m sharing these fantastic Cheesecake Swirl Brownie Bars from Dessert Mash-Ups. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. It’s expensive to buy and not the easiest thing to make. Add one egg at a time blending well after each. Pumpkin cream cheese swirl bars is an easy fix for those cravings! *Unless you’re in a hurry, I recommend letting your blueberry swirl cheesecake bars chill overnight before cutting. Spray the sides and bottom of the parchment paper with the baking spray and set aside. 158 Shares. How to Swirl the Top of Cheesecake Bars. Pin 157. These Swirled Pumpkin Cheesecake Bars are seriously scrumptious and an amazing Fall dessert. Read my disclosure policy. Ingredients. Perfect for Thanksgiving, Fall, and Halloween. We usually take 1/3-1/2 cup of white cream cheese … Theme by 17th Avenue. And that swirl on top makes them look so elegant, your guests will never know they were so easy to make! Make the swirl! Total Time 38 minutes. Don’t miss a single recipe! It’s so good to see all of you again and bring you my first pumpkin recipe of the year! Then begin with the strawberry sauce so that it can cool to room temperature. For an easy swirl design you need two different colors of cream cheese mix. These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top. Beat the heavy cream and Dixie Crystals powdered sugar until light and fluffy. Now, to make the lemon cheesecake recipe portion it’s going to take a few more ingredients, but it’s still a short list.. Here’s the few ingredients you need to buy to make cheesecake bars.. I’ve answered frequently asked questions below about the process and ingredients. Next, add in the eggs, egg white, vanilla extract, granulated sugar, and all-purpose flour, and beat together until just combined. Bonus points if it’s cinnamon whipped cream! That’s where the idea for these cookie cheesecake swirl bars came in. Shared by Amy | Leave a comment Updated on November 20, 2020. These Creamy Cheesecake Bars have a sweet blueberry swirl topping and a buttery graham cracker crust. You do not want to buy a can of pumpkin pie filling. Add in melted butter and pulse until the consistency is similar to wet sand. This post may contain affiliate links. Let the bars cool at room temperature on a wire rack; the bars will sink back down as they cool. Make sure you scrape down the sides to ensure everything is well incorporated. This recipe uses an entire can of pumpkin, so you will thankfully not have any leftover to go to waste! Now that you have 1/3 of the pumpkin batter and your … Where I live, Nebraska, the weather starts getting cooler once Fall rolls around. Yum! On the recipe, when I say “spoon the pumpkin butter onto the cream cheese mixture. We are kicking off this Fall season with Swirled Pumpkin Cheesecake Bars! Just combine your gingersnaps and butter in the bowl of a food processor and process until they form big crumbs. Step 2 Mix flour, walnuts, butter, and brown sugar together in a bowl. Read my disclosure policy here. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. Holidays give me a reason to do that and this pumpkin cheesecake swirl bars recipe makes it easy. Pour about half of the cheesecake filling over the prepared crust. Remove from the oven and allow the cheesecake bars to cool completely on a cooling rack before refrigerating for 2 hours to overnight.*. It is written by the fabulous Dorothy Kern from Crazy for Crust and you will love the unique and creative dessert combinations! Mix everything together, press it into the pan, and bake it for about 10 minutes before adding the cheesecake filling. It also makes me start thinking about the Holidays. Cooling: These cheesecake bars will need to cool completely before cutting and serving. Blueberry Swirl Cheesecake Bars. Next, spoon the cooled, blueberry swirl sauce over top of the cream cheese filling. Want to share a photo of what you’ve made? Kathy’s Notes . Here are some tips to swirl it up! In a medium bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, … This Pumpkin & Cheesecake Swirl Oat Bars recipe uses a large 13 x 9 inch baking pan so you will have plenty bars to share! Learn how to make Cheesecake Swirl Bars. Learn how to cook great Punkin cheesecake swirl bars . Filling: A combination of vanilla cheesecake batter and pumpkin cheesecake batter are swirled together to create a creamy and flavorful filling. Modified: Nov 2, 2020. It may look like a lot, but most of the ingredients are repeated in each category! Aim for 32 pieces. On portion size: cut the bars into larger portions (16 bars) if you’re serving them as a stand-alone dessert. This post may contain affiliate links which won’t change your price but will share some commission. Get family friendly meals and desserts delivered to your inbox. This cranberry swirl cheesecake is my favorite way to use some of it up, and come away with a a vibrant and festive holiday dessert ... You can also easily make it ahead of time and/or into mini cheesecakes or bars, for sharing at holiday parties. Place cheesecake bars in the oven and bake for 45-50 minutes. Carrot Cake Cheesecake Swirl Bars - a ridiculously easy, cake-mix dessert recipe! HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray. The bars will be very puffy and the edges will be brown. If you don’t, you run the risk of having lumps in your cream cheese layer. Und davon habe ich inzwischen ja eine ganze Menge… Eins meiner Lieblings-Backbücher ist nach wie vor Cheesecake, Tartes & Pies von Cynthia Barcomi. Pour it on top of the pumpkin layer and then drag a knife through the cheesecake and pumpkin layers to create a marbled look. Do they look a little familiar? I am also a wife, mama of 3. To unfreeze simply set the bars in the refrigerator to thaw out overnight and allow cheesecake bars to come to room temperature for 30 minutes prior to serving. Drop the cheesecake batter on the crust and swirl with a knife. I’m still in theRead More >> With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. You can also change the colors out to match your game day parties or other themed parties like I did in these Red White and Blue Cheesecake Bars. Subscribe. These Blueberry Cheesecake Bars can be frozen. Spray the bottom and sides of an 8″ x 8″ cake pan with a non-stick spray and place a sheet of parchment paper with the sides hanging over. Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble pattern. ... Festive bars, Gina! 3297 shares. Serve them chilled with a warm cup of coffee on a chilly Fall night and they are absolute perfection. You’re welcome. Lemon Cheesecake Recipe. Strawberry Sauce. To make Filling: Beat together the white sugar, and cream cheese until smooth. This great recipe for Easy Swirl Pumpkin Cheesecake Bars has a buttery gingersnap crust that explodes with flavor matching perfectly with pumpkin pie spice flavors in the cheesecake swirl! I can never get enough of these cranberry cheesecake bars! Assemble and bake the pumpkin swirl cheesecake bars Pour the cream cheese filling over the cooled crust and use an offset spatula to smooth the top. Yield 1 dozen June 2005 RECIPE BY Oxmoor House. A good cheesecake often has a bright red cherry topping to go along with it. Cheesecake Swirl Bars Cheesecake Swirl Bars. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers. Baking: This recipe bakes in a 9×13 pan, for a total of about 50 minutes. 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. Not that I’m complaining. Start by spreading a thin layer of plain cheesecake mixture on top of the crust. BLEND strawberries in blender container until smooth. Check out these reader favorites: the best Pumpkin Cake, Pumpkin Pie Crisp, my easy Pumpkin Pie Cheesecake and a quick and easy Pumpkin Sheet Cake! Creating a gorgeous swirl on top of any cheesecake is easier than you thing! I recommend using a food processor or large ziplock bag with a rolling pin crush them finely. For the most part, I prefer my cheesecake plain, or maybe with a few strawberries. This easy recipe starts with a super-easy ginger snap crust. You don’t want chunks. A decadent fall dessert that features deliciously spiced pumpkin swirled, real cheesecake, and a perfectly sweet crust. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Instead of a graham cracker crust, you can also use crumpled up gingersnap cookies for a gingersnap crust. Use softened/room temperature cream cheese. Then add your sugar, egg and vanilla. Using a knife swirl … I went with a graham cracker crust because it is the most classic crust for cheesecake bars, however the gingersnap crust is also beyond delicious. This will serve as your base layer on which you’ll build your pumpkin swirl design. You’re welcome. These bars are wayyyy easier. Cook Time 28 minutes. If you’re using them as part of a dessert tray or buffet, try cutting them into smaller, bite sized portions. Now it’s time to put your pumpkin swirl cheesecake bars together. Make sure and check your can to ensure you have the correct one. They have to be kept chilled and serve them cold from the fridge when you are ready, just like you would a cheesecake. An easy and delicious dessert that you can make ahead and enjoy for any occasion! This is a sponsored post for SheSpeaks/Kraft Heinz. They are also delicious served with a dollop of whip cream on top, if you happen to have it on hand. 4 Reviews. These Swirled Pumpkin Pie Cheesecake Bars with a Gingersnap Crust are rich, creamy and filled with warm pumpkin pie spices! Be sure not to overbake them. Today I’m sharing these fantastic Cheesecake Swirl Brownie Bars from Dessert Mash-Ups. Parchment paper! Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer. Putting the bars onto a wire rack will allow air to circulate to the bottom of the pan. First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish. 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