EASY PUMPKIN CHEESECAKE BARS RECIPES

BEST CHEESECAKE PUMPKIN BARS - EASY CHEESECAKE PUMPKIN ...

Best Cheesecake Pumpkin Bars - Easy Cheesecake Pumpkin ... image

Cheesecake Pumpkin Bars will be your new favorite fall dessert (especially with this recipe). Follow our tips for perfect results, every time.

Provided by DELISH.COM

Categories nut-free vegetarian autumn brunch baking dessert

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 16 servings

Number Of Ingredients 14

Ingredients

1 (8-oz.) block cream cheese
1 c. sour cream, at room temperature
2 tbsp. all-purpose flour
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 c. (2 sticks) unsalted butter, melted, plus more for the pan
2 1/2 c. all-purpose flour, spooned and leveled
2 tsp. pumpkin spice
1 tsp. kosher salt
1 1/2 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1 c. pumpkin puree

Steps:

Make the cream cheese topping: Microwave cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring until smooth but not hot. Whisk in sour cream, flour, sugar, vanilla, and salt until smooth. Set aside.Make the pumpkin base: Preheat oven to 350º. Butter a 9"-x-13" pan and line with parchment, leaving a 2" overhang.In a small bowl, whisk flour, pumpkin spice, and salt until well combined.In a separate large bowl, whisk together butter and brown sugar until completely smooth and incorporated, then whisk in egg and vanilla. Scrape sides and bottom of the bowl with a rubber spatula. Whisk in pumpkin puree and scrape sides of bowl down again, then fold in flour mixture until no streaks remain.Reserving about 1/2 cup of pumpkin batter, spread batter evenly into prepared pan. Spread cream cheese topping over the pumpkin batter, leaving a 1/2" border. Dollop reserved pumpkin batter on top, then use a butter knife or toothpick to swirl pumpkin batter and cream cheese layers together. Be careful not to overmix in order to get pretty, distinct swirls.Bake until a toothpick inserted in the center comes out with just a few crumbs, about 45 minutes. Let cool completely in the pan, then cut into bars and serve.

IMPOSSIBLY EASY PUMPKIN CHEESECAKE RECIPE - BETTYCRO…

Impossibly Easy Pumpkin Cheesecake Recipe - BettyCro… image

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.

Provided by Betty Crocker Kitchens

Total Time 4 hours 55 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired

Steps:

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

Nutrition Facts : Calories 260 , CarbohydrateContent 29 g, CholesterolContent 110 mg, FatContent 2 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 220 mg, SugarContent 22 g, TransFatContent 0 g

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