Pumpkin Tiramisu Cheesecake Bars Recipes

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DOUBLE-LAYER PUMPKIN CHEESECAKE BARS



Double-Layer Pumpkin Cheesecake Bars image

This is my daughter's pumpkin cheesecake bar recipe. She made it for us at Thanksgiving dinner. It was delicious and the layers look very pretty for presentation.

Provided by Spritzer

Categories     Desserts     Cakes     Pumpkin Cake Recipes     Pumpkin Bar Recipes

Time 4h10m

Yield 16

Number Of Ingredients 12

2 cups graham cracker crumbs
½ cup unsalted butter, melted
⅓ cup white sugar
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 large eggs
½ cup canned pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup whipped topping (such as Cool Whip®)

Steps:

  • Combine graham cracker crumbs, butter, and sugar for crust. Press onto the bottom and a little bit up the sides of a 9-inch square baking pan. Place in the refrigerator until ready to use.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine cream cheese, sugar, and vanilla extract for filling in a mixing bowl; beat with an electric mixer until smooth. Beat in eggs, one at a time. Remove 1 cup of batter and spread it onto bottom of the graham cracker crust.
  • Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended. Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
  • Bake in the preheated oven until the center is set, 35 to 40 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Place in the refrigerator until firm, about 3 hours. Cut into 16 squares and top with whipped topping.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 20.4 g, Cholesterol 69.3 mg, Fat 17.8 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 14.5 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.

PUMPKIN CREAM TIRAMISU



Pumpkin Cream Tiramisu image

Pumpkin isn't only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you'll add this recipe to keeper files. -Pam Peters, Fernie, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1 cup sugar
1 large egg
1/4 cup honey
1/2 cup solid-pack pumpkin
1 teaspoon dark rum
2-1/3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
TIRAMISU:
2-1/4 cups solid-pack pumpkin
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups heavy whipping cream
3/4 cup sugar
12 ounces cream cheese, softened
1/4 cup dark rum
1/2 teaspoon ground cinnamon or nutmeg

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture., Cut a 3/4-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment-lined baking sheets. Bake 12-14 minutes or until cookies are golden and set. Cool on a wire rack., In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.

Nutrition Facts : Calories 635 calories, Fat 40g fat (25g saturated fat), Cholesterol 132mg cholesterol, Sodium 432mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 3g fiber), Protein 7g 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

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