Pumpkin Pie Meets Cheesecake: Pumpkin Cheesecake Bars
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
00:00 Introduction
Crust
00:11 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).
00:15 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
01:49 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.
02:39 Add sour cream and vanilla extract and stir until combined.
03:00 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
04:37 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.
05:33 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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The Perfect Thanksgiving Treat: Pumpkin Cheesecake Pie
My pumpkin cheesecake pie is a beautifully swirled combination of pumpkin pie and classic cheesecake. It's the perfect Thanksgiving dessert!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons butter, melted (salted or unsalted) (100g)
Filling
16 oz cream cheese, softened to room temperature (453g)
⅓ cup granulated sugar (66g)
⅓ cup light brown sugar, firmly packed (66g)
⅓ cup sour cream (80g)
1 teaspoon vanilla extract
2 large eggs, lightly beaten
⅔ cup canned pumpkin puree (173g)
1 ½ teaspoons pumpkin spice
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Instructions
00:00 Introduction
Crust
00:33 Preheat oven to 325F (160C).
00:38 In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.
00:57 Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.
Filling
02:04 In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.
03:30 Add sour cream and vanilla and stir until well-combined.
03:55 Add eggs, stirring on low-speed until just incorporated.
04:40 Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.
05:55 Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.
07:00 Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.
Notes
Cream cheese
Make sure you opt for brick-style, full-fat cream cheese as the kind sold in tubs does not set up properly.
Preparing the batter
One of the best ways to avoid cracks in your cheesecake and keep it from puffing in the oven is to not over-mix. The batter should be smooth and uniform, but keep your mixer on low-speed to avoid whipping too much air into the batter.
Storing
Store covered in the refrigerator for up to 5 days. Pie may also be frozen after chilling. Freeze individually wrapped as slices or as a whole pie, just be sure to tightly wrap. Will keep frozen for at least several months. Can be enjoyed straight from the freezer or thaw overnight in the refrigerator.
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Pumpkin Swirl Cheesecake Recipe | PHILADELPHIA Cream Cheese
Nothing says Fall like a delicious Pumpkin Swirl Cheesecake recipe! This recipe, courtesy of PHILADELPHIA Cream Cheese, is the perfect treat for those crisp autumn days. Check out this recipe and more by visiting
Prep Time: 20 Min.
Total Time: 6 Hr. 5 Min.
Servings: 26
INGREDIENTS
- 25 gingersnaps, finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped PLANTERS Pecans
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar, divided
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Dash ground cloves
The BEST Pumpkin Cheesecake
This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!
RECIPE:
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My Pumpkin Pie Swirl Cheesecake
Hey y’all I just wanted to share with you my pumpkin pie swirl cheesecake.
It’s definitely a favorite of my husbands and honestly I just love making it.
#DeliciousDessert #Cheesecake #PumpkinPie #Homemaker #SAHM #FeedingTheFamily #FavoriteHolidayDessert
COURTNEY’s PUMPKIN PIE SWIRL CHEESECAKE
Ingredients:
•2 (8 ounce) packages cream cheese, softened
•½ cup white sugar
•½ teaspoon vanilla extract
•2 large eggs
•1 stick melted butter
•1 box ginger snap cookies
•1 can pumpkin pie filling
Instructions:
•mix cream cheese, sugar, and vanilla extract in a bowl with an electric mixer.
•add egg one at a time and mix till incorporated.
•in a food processor or blender break up cookies and add melted butter till it resembles wet sand.
•press cookie crumbs into bottom of a spring form pan and up the sides, make sure there are no holes. (You can wrap the bottom of the pan in foil but you don’t have to)
•layer cheesecake batter and pumpkin pie filling layer by layer (I go cheesecake, pumpkin pie, cheesecake, pumpkin pie, cheesecake) then using a butter knife or rubber spatula carefully swirl together for a marbled look.
•bake in and oven at 350 for about 55 minutes then set in fridge over night.
•serve and enjoy.
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PUMPKIN SWIRL CHEESECAKE!
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Ingredients
2lb Cream Cheese
3/4 C. White Sugar
2 Eggs
1 tsp. Vanilla Extract
2 Tbs. Cornstarch
1 C. Sour Cream
16 oz. Pumpkin Puree
1 Tsp. Cinnamon
.5 Tsp. All Spice
.5 Tsp Nutmeg
.5 Tsp Salt
Crust
3 C. Graham Cracker
12 Tbs Melted Butter
1/2 C. White Sugar
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