Pumpkin Cheesecake Squares Recipe 445

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN SWIRL CHEESECAKE SQUARES



Pumpkin Swirl Cheesecake Squares image

Time 5h

Number Of Ingredients 9

7 oz ginger cookies (to make 2 cups/500 mL crumbs) 200 g
1 cup firmly packed brown sugar, divided 250 mL
⅓ cup butter, melted 75 mL
3 pkg plain, brick-style cream cheese, softened, divided (250 g/8 oz each)
¼ cup sugar 60 mL
4 eggs, divided
2 tsp vanilla extract 10 mL
1 cup canned pure pumpkin puree 250 mL
1 tbsp pumpkin pie spice 15 mL

Steps:

  • Preheat oven to 400°F (200°C). Combine ginger cookies and 1/4 cup (60 mL) brown sugar in food processor. Pulse until finely ground (about 2 cups/500 mL crumbs). Stir in butter until crumbs are evenly coated. Transfer to parchment paper-lined 9 x 13-in. (3 L) baking pan; firmly press into even layer. Bake 10 to 12 min., or until crisp. Remove from oven.
  • Reduce oven temperature to 350°F (180°C). To make vanilla batter, in bowl, beat 1 package cream cheese with (granulated) sugar until smooth. With mixer on low speed, beat in 1 egg just until blended. Stir in vanilla. Set aside.
  • In large bowl, use mixer on low speed to beat remaining 2 packages cream cheese with remaining 3/4 cup (175 mL) brown sugar until smooth. Beat in 3 eggs, one at a time, scraping down sides after each addition. Beat in pumpkin puree and pumpkin pie spice just until blended.
  • Scrape pumpkin batter onto crust. Dollop vanilla batter over top. Using a skewer or tip of a knife, swirl vanilla batter into pumpkin batter. Bake 30 to 35 min. until centre is almost set. Cool completely on rack then chill at least 4 hr. or overnight. Transfer to cutting board and slice into 32 squares. Can be made up to 2 days in advance, wrapped and stored in fridge.

Nutrition Facts : Calories 170, Fat 10, SaturatedFat 6, Carbohydrate 26, Sugar 4, Protein 3, Cholesterol 25, Fiber 22, Sodium 330

PUMPKIN CHEESECAKE SQUARES



Pumpkin Cheesecake Squares image

Cinnamon chips and sugar cookie dough add a interesting (and easy) twist to a dessert that's great any time of year. I serve these with a dollop of Cool Whip.

Provided by TOMGIRL

Categories     Fruits and Vegetables     Vegetables     Squash

Time 6h

Yield 12

Number Of Ingredients 8

⅔ (18 ounce) package refrigerated sugar cookie dough
1 (10 ounce) package cinnamon chips
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup canned solid-pack pumpkin
3 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pat the cookie dough into a 9x13 inch baking dish to cover the bottom, and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes.
  • Meanwhile, beat together the cream cheese, sugar, pumpkin pie spice, and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish, and return to the oven. Continue baking until the center of the mixture has set, 30 to 35 minutes.
  • Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 46.1 g, Cholesterol 112.1 mg, Fat 34.5 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 18.7 g, Sodium 382.8 mg, Sugar 34.5 g

PUMPKIN CHEESECAKE SQUARES



Pumpkin Cheesecake Squares image

You don't have to choose between pumpkin pie and cheesecake anymore! This recipe for pumpkin cheesecake bars, brings these two favorites together in the most delightful way. A sweet, nutty and crumbly base is filled with the velvety combination of pumpkin, cream cheese and spices and covered with a topping of sweetened sour cream. Throw the whole recipe together a day ahead, it only takes 20 minutes of hands-on time, and you'll be ready for Thanksgiving (or any fall occasion) with a dreamy dessert mashup that's sure to please the crowd!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 16

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine
1 cup quick-cooking oats
1/2 cup finely chopped walnuts
1 package (8 oz) cream cheese, softened
3/4 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs
2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.
  • In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.
  • Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 26 g, TransFat 1/2 g

PUMPKIN CHEESECAKE BARS



Pumpkin Cheesecake Bars image

This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 bars.

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup packed brown sugar
5 tablespoons cold butter
1 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
1 teaspoon ground allspice

Steps:

  • In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 228 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

PERFECT PUMPKIN CHEESECAKE BARS



Perfect Pumpkin Cheesecake Bars image

These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!

Provided by Kiwi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h35m

Yield 24

Number Of Ingredients 15

1 ½ cups all-purpose flour
½ cup butter, softened
¼ cup white sugar
8 ounces cream cheese
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
¾ cup white sugar
2 eggs
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
  • Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
  • Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
  • Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
  • Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.6 g, Cholesterol 47.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.4 g, Sodium 170.4 mg, Sugar 12.5 g

More about "pumpkin cheesecake squares recipe 445"

PUMPKIN-SWIRLED CHEESECAKE SQUARES | RICARDO
Jan 12, 2015 Pour the pumpkin cream-cheese mixture onto the cheese filling in 4 parallel lines. Run the tip of a knife through the pumpkin mixture in opposite …
From ricardocuisine.com
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square baking pan with parchment paper, letting it hang over two sides.
  • In a food processor, combine the cream cheese and brown sugar. Add the sour cream and eggs. Purée until just smooth. With a spatula, scrape the bottom and sides several times. Set aside.


EASY PUMPKIN CHEESECAKE BARS (PERFECT FOR FALL!)
Sep 26, 2024 Why This Recipe Works. Flavor: Made with pure pumpkin puree and pumpkin spice flavor.; Texture: Tangy cheesecake layer due to the addition of sour cream and softened cream cheese.Make sure both are at room …
From bostongirlbakes.com


PUMPKIN CHEESECAKE BARS - HOUSE OF NASH EATS
Nov 20, 2023 Storage: Store in the fridge for up to 4 days until just before serving. Cover with plastic wrap or aluminum foil, or transfer to an airtight container in a single layer. Freezing: These bars freeze well for up to 3 …
From houseofnasheats.com


PUMPKIN CHEESECAKE BARS - I AM BAKER
Nov 13, 2021 Cheesecake Layers: The cream cheese mixture is divided into two layers. The first layer is a layer of cheesecake with the second cheesecake layer has added pumpkin and pumpkin pie spice. Pure Pumpkin: Be sure you are …
From iambaker.net


PUMPKIN CHEESECAKE SQUARES RECIPE - CHEF'S RESOURCE RECIPES
Dec 11, 2024 Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour the Mixture : Pour the cream cheese mixture into the baking dish, and return to …
From chefsresource.com


IRRESISTIBLE PUMPKIN PECAN CHEESECAKE RECIPE - CHEF JEAN PIERRE
For Extra Flavor For an extra layer of flavor, consider adding a pecan caramel topping. In a saucepan over medium heat, melt butter and stir in brown sugar until dissolved.
From chefjeanpierre.com


PUMPKIN CHEESECAKE BARS - COOKING FOR MY SOUL
Sep 14, 2021 For the cinnamon graham cracker crust: Graham crackers: They crumble very well to form a compact crust. Granulated sugar: For sweetness. Ground cinnamon: More fall-inspired flavors! Kosher salt: Balances out …
From cookingformysoul.com


PUMPKIN CHEESECAKE BARS - SIMPLE JOY
Oct 19, 2024 Bake the cheesecake bars. Bake for 35 minutes then turn the oven off and leave the cheesecake in the oven for one hour. Remove from the oven and let cool on the counter for at least another hour. Refrigerate the cooled …
From simplejoy.com


BEST PUMPKIN SWIRL CHEESECAKE SQUARES RECIPES | FLAVOUR NETWORK
Dec 10, 2024 Either spoon or pipe the cheesecake swirl on top and use a bamboo skewer to create pretty swirls. Bake for about 30 minutes until, like a cheesecake, the filling is set at the …
From flavournetwork.ca


PUMPKIN AND MOLASSES CHEESECAKE SQUARES | RICARDO
Run a thin blade between the side of the baking sheet and the cheesecake. Gently remove from the baking sheet using the parchment paper. Place on a work surface. Cut into 15 squares. The cheesecake squares will keep for 1 week in …
From ricardocuisine.com


NO BAKE PUMPKIN CHEESECAKE SQUARES - IT'S EVERYTHING …
Oct 22, 2024 These no bake pumpkin cheesecake squares are light and airy. The cream cheese and heavy cream balances the flavors of pumpkin and spice. While it may look like many steps, it is actually a super easy dessert to make. …
From itseverythingdelicious.com


PUMPKIN PIE CHEESECAKE SQUARES - CANADIAN LIVING
Sep 28, 2010 Beat one-quarter into pumpkin mixture; return to cream cheese mixture and beat until incorporated. Pour over crust. Bake in 350°F (180°C) oven until edges are set and …
From canadianliving.com


PUMPKIN CHEESECAKE BARS ~ EASY NO BAKE RECIPE
Oct 17, 2024 Pumpkin Cheesecake Bars Recipe. As the weather cools and fall flavors take center stage, it’s the perfect time of year to enjoy all things pumpkin. With the warm spices of pumpkin pie and the creaminess of cheesecake, …
From thiswifecooks.com


PUMPKIN CHEESECAKE BARS - CELEBRATING SWEETS
Sep 29, 2020 Recipe overview: Graham cracker crust: A mixture of graham cracker crumbs, sugar, and melted butter. This delicious crust is sweet, buttery, and incredibly easy. Filling: A combination of vanilla cheesecake batter and …
From celebratingsweets.com


MINI PUMPKIN CHEESECAKES – KITE HILL STORE
Instructions. Prepare the muffin pan. To assist with removing the finished cheesecakes from the pan, place a 1”X4” parchment sling into each cup of a standard 12 cup muffin tin.
From kite-hill.com


25+ HIGH PROTEIN DESSERT RECIPES - THE CLEAN EATING COUPLE
3 days ago Healthy Pumpkin Cheesecake is the perfect gluten free, low fat cheesecake treat! Made with greek yogurt, low in sugar and so delicious! (5g per serving) ... Oatmeal Raisin …
From thecleaneatingcouple.com


EASY PUMPKIN CHEESECAKE BARS - INSANELY GOOD
May 15, 2024 To Store: Wrap leftovers in plastic or layer cheesecake bars in an airtight container with parchment between. Store for up to 5 days. To Freeze: Wrap individual pumpkin cheesecake bars tightly in plastic wrap, then place …
From insanelygoodrecipes.com


GINGERBREAD CHEESECAKE BARS - ORGANIZED ISLAND
3 days ago Step 2 - Press down crust into baking pan, .Bake crust and set aside. Step 3 - In a separate bowl, or in the bowl of a stand mixer, prepare cheesecake mixture.. Step 4 - Spread …
From organizedisland.com


PUMPKIN CHEESECAKE SQUARES RECIPE 445
Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl. Spread cream cheese mixture evenly over cooled crust. Pour pumpkin …
From tfrecipes.com


Related Search