PUMPKIN CHEESECAKE PECAN BARS RECIPES
PUMPKIN PECAN CHEESECAKE COOKIE BARS RECIPE - BETTYCROCKER.COM
With a tender pumpkin spiced cookie base, sweetened cream cheese filling and a topping inspired by pecan pie, these pumpkin cheesecake bars are strong contenders for the ultimate fall dessert! (And we haven’t even gotten to the whipped cream, caramel and pecan garnish!) For all that dessert, you might be thinking this recipe is bound to be complicated, but we’d like to relieve you of that worry right now. This treat employs several clever shortcuts, which keep the prep time down under a half hour. So next time you can’t decide between pumpkin bars, cheesecake or pecan pie, make this powerhouse recipe!
Provided by Betty Crocker Kitchens
Total Time 3 hours 35 minutes
Prep Time 25 minutes
Yield 18
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, mix cookie mix and pumpkin pie spice. Add 1/2 cup cold butter and the pumpkin; mix with pastry blender or fork until crumbly. Press in bottom of pan. Bake 10 minutes.
- Meanwhile, in another large bowl, beat Cream Cheese Layer ingredients with electric mixer on medium speed until smooth. Spoon over cookie base, and carefully spread to cover.
- For Pecan Pie Layer, in large bowl, stir together 1/3 cup melted butter, the brown sugar, 3 tablespoons flour and 3 eggs until well blended. Stir in pecans, 1 teaspoon vanilla and the salt. Pour evenly over cream cheese layer.
- Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate to chill, about 2 hours. To serve, cut into 6 rows by 3 rows. Drizzle each serving with caramel topping, and top with a dollop of whipped cream and a pecan half. Drizzle whipped cream with a small amount of caramel.
Nutrition Facts : Calories 440 , CarbohydrateContent 45 g, CholesterolContent 90 mg, FatContent 5 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 12 g, ServingSize 1 Bar, SodiumContent 320 mg, SugarContent 32 g, TransFatContent 1/2 g
PUMPKIN PECAN CHEESECAKE RECIPE | ALLRECIPES
A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.
Provided by Eleanor Johnson
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
- Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
- Bake at 350 degrees F (175 degrees C) for 40 minutes.
- Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
Nutrition Facts : Calories 339.6 calories, CarbohydrateContent 36.8 g, CholesterolContent 67.9 mg, FatContent 20.3 g, FiberContent 1.2 g, ProteinContent 4.5 g, SaturatedFatContent 8.1 g, SodiumContent 221 mg, SugarContent 28.3 g
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