Cookies & Cream Brownie Pumpkin Cheesecake Bars
FULL RECIPE:
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Pumpkin Cheesecake Squares #shorts
Pumpkin cheesecake bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath!
Recipe:
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons salted butter, melted (100g)
Cheesecake
24 oz cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (113g)
1 teaspoon vanilla extract
3 large eggs, lightly beaten
Pumpkin Cheesecake
⅔ cup canned pumpkin (168g)
1 ½ teaspoons pumpkin spice:
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Instructions
Crust
Preheat oven to 325F (160C) and line a 9x9 baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).
Cheesecake
In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.
Add sour cream and vanilla extract and stir until combined.
Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.
Pumpkin Cheesecake
Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.
Alternate dollops of the two batters over the prepared crust then swirl with a fork. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
Storing
Store covered in the refrigerator or in an airtight container for up to 5 days.
Baking pan
This recipe was tested and written for a 9x9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.
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Marbled Pumpkin Cheesecake Recipe | Desserts Recipe | Rosa Recipes
Marbled Pumpkin Cheesecake Recipe | Desserts Recipe | Rosa Recipes
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Creamy, decadent, and delicious, you’ll love the pretty swirling effect and the gingersnap twist on the traditional graham cracker crust. The crust is made crunchy but not too crispy with a mixture of crushed gingersnap cookies, pecans, and butter. This tasty base is filled with a cheesecake filling of cream cheese, sugar, vanilla, and eggs. This is swirled with a pumpkin pie filling of sugar, canned pumpkin, cinnamon, and nutmeg. Marble it, bake it, and slice it thick for all the pie fans! This year's dessert will be memorable for having a pumpkin pie that’s richer than ever!
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Pumpkin cheesecake bars
PRINTABLE RECIPE:
Pumpkin cheesecake bars are perfect for the fall, with a graham cracker crust, cheesecake layer, and pumpkin pie on top with all of the fall holiday spices you love.
#SPONSORED by Dixie Crystals
Pumpkin everything starts now. You have to try these naughty Pumpkin Cheesecake Bars.
Recipe: Are you looking for your next pumpkin inspired treat? Look no further! And #GlutenFree folks, I have an option for you too! These bars are super delicious and so naughty. Pop them in the freezer and save them for a later get together, or just eat them straight out of the pan from the refrigerator. They are soo good!
Original recipe can be found at
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Pumpkin Cheesecake Bars | Delish
The pumpkin cheesecake swirls on these blondies are mesmerizing.
DIRECTIONS
1. Make the Cream Cheese Topping: Microwave the cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring until smooth but not hot. Whisk in the sour cream, flour, sugar, vanilla, and salt until smooth, set aside while you make the blondies.
2. Make the Blondie Base: Preheat the oven to 350 degrees F. Butter the pan and line with parchment, leaving a 2 overhang.
Whisk the flour, pumpkin spice, and salt in a small bowl until well combined.
3. In a separate large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the egg and vanilla extract. Scrape the sides and bottom of the bowl with a rubber spatula. Whisk in the pumpkin puree and scrape the sides down again. Whisk in the flour mixture until no streaks remain.
4. Reserve about 1/2 cup of the blondie batter and spread the rest evenly in the prepared pan. Spread the cream cheese topping on top of the blondie batter, leaving a 1/2 border. Dollop the reserved blondie batter over top, then use a chopstick, butter knife, or toothpick to swirl the blondie batter and cream cheese layers together. Be careful not to overmix—the idea is to get pretty swirls of the two without combining them too much.
5. Bake the blondies until a toothpick inserted in the center comes out with just a few crumbs, 40 to 50 minutes. Cool completely in the pan, then cut into bars and serve.
INGREDIENTS
CREAM CHEESE TOPPING
8 oz. cream cheese
1 c. sour cream, at room temperature
2 tbsp. all-purpose flour
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
PUMPKIN SPICE BLONDIES
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 light brown sugar
1 egg
1 tsp. pure vanilla extract
1 (15-oz.) can unsweetened pumpkin purée
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