PUMPKIN BARS WITH CREAM CHEESE FILLING RECIPES

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CREAM CHEESE PUMPKIN BARS RECIPE: HOW TO MAKE IT



Cream Cheese Pumpkin Bars Recipe: How to Make It image

I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. —Kim Chambers, Laurelton, New York

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 2 dozen.

Number Of Ingredients 13

1-1/3 cups all-purpose flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
1 cup old-fashioned oats
1/2 cup chopped pecans
1 package (8 ounces) cream cheese, softened, cubed
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

Nutrition Facts : Calories 196 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 80mg sodium, CarbohydrateContent 21g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PUMPKIN CREAM CHEESE BARS - RECIPES, COUNTRY LIFE AND ...



Pumpkin Cream Cheese Bars - Recipes, Country Life and ... image

Pumpkin cream cheese bars are the most delightful and easy fall dessert. Find out how to make pumpkin cream cheese bars today!

Provided by Erica Kastner

Categories     autumn    Thanksgiving    winter    dessert

Total Time 5 hours 10 minutes

Prep Time 5 hours

Cook Time 10 minutes

Yield 16 servings

Number Of Ingredients 22

FOR THE CRUST:

1 3/4 c.

Graham Cracker Crumbs (about 10-12 Whole Crackers)

1/2 c.

Salted Butter, Melted

2 tbsp.

Powdered Sugar

FOR THE PUMPKIN FILLING:

4 tsp.

Cold Water

1 tsp.

Gelatin

4 oz.

weight Cream Cheese

1/2 c.

Powdered Sugar

3/4 c.

Pumpkin Puree

1/2 tsp.

Cinnamon

1/4 tsp.

Nutmeg

1/4 tsp.

Ginger

1/8 tsp.

Cloves

1

pinch Salt

1 tsp.

Pure Vanilla Extract

3/4 c.

Whipping Cream

FOR THE TOPPING:

4 oz.

weight Cream Cheese

3 tbsp.

Powdered Sugar

2/3 c.

Whipping Cream

1/4 c.

Chopped, Toasted Pecans

Steps:

  • Preheat oven to 350°F. Line an 8x8 square baking dish with parchment paper and set aside.
    Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish.
    Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. Set aside to cool completely.
    Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes.
    Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth.
    Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well.
    In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much.
    Cover with plastic wrap and place in the fridge while you make the topping.
    In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form.
    Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4–6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.

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