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I got this tip from the genius kitchen crew over at King Arthur Flour. First, you don’t need a springform pan with cheesecake bars – all you need is a 9 x13 inch pan. Today’s pumpkin pie bars are the bar version of pumpkin pie. ; Cheesecake filling – Whipped cream cheese, sugar, vanilla, and an egg (to keep it all together) are blended until smooth. (Should feel like wet sand). Press into a … Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. I guarantee you’ll only want pumpkin pie with this crust from now on. Mama has a new favorite fall recipe that takes the old standard to a new level of yum! Step Two: Mix together the pumpkin pie filling and pour it over the crust. Yogurt: For the yogurt/sour cream– I always use low fat for these bars; full fat would be just fine. baking dish. A perfect crust cannot fall apart and crumble when you cut the dessert (whether it’s cheesecake, bars or a no-bake dessert). They’re full of fall spices and are sure to impress … This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … The more you know! Bake graham cracker crust: Preheat oven to 350 degrees. Preheat oven to 350°F (177°C). By Jennifer on October 2, 2015 Desserts, Recipes, Trending Topics. ; Pumpkin layer – This silky and flavorful layer is adapted from my Pumpkin Pie recipe. So I used fresh pumpkin and reduced my puree over low heat to remove as much moisture as possible and the bite in the crust is delicious. Hi Sally. Set aside to cool completely. Specifically with a toasted pecan/graham cracker crust and a dollop of fresh whipped cream on top. Cover and store leftovers in the refrigerator for up to 1 week. Upgraded Graham Cracker Crust. Once cooled, carefully lift Pumpkin Bars out of baking dish using exposed parchment paper and place on large cutting board. Preheat oven to 325 degrees. Bake 30 to 40 minutes or until filling is set when you gently shake the pan. Pumpkin cheesecake bars are made with a graham cracker crust. Your email address will not be published. I prefer my pumpkin spice in basic form. I love anything with pumpkin spice. Pecan speckled graham cracker crust and perfectly toasty pumpkin filling make these Pumpkin Pie Bars an easy alternative to traditional pumpkin pie with all the flavor and less fuss! What keeps you from making cheesecake at home? I’m obsessed with your recipes you are my go to- I love your lemon bars and the shortbread crust with them, do you think I could use that crust and skip the pre-bake step on it? Your email address will not be published. For the crust 1 1/2 cups of graham crackers, about 14-15 bars 6 tablespoons unsalted butter, melted. While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering … Bake for 15 minutes until the crust is slightly brown. 1 pan makes 18-24 bars, so you’ll feed more hungry tummies. Every fall I’m on the lookout for new pumpkin recipes. I used homemade purée and it turned out great (I set mine in a colander weighted down overnight to get out excess moisture). Enjoy! My only problem is that the crust ended up being kind of soggy/just blending into the pumpkin filling. This recipe is terribly good. Required fields are marked *. Hi David, either works– a metal or glass pan/dish. I did pre back the crust for 8 mins – not sure what I did wrong? I look forward to trying the recipe again with Libby’s! I ended up doubling the recipe so cooking took a lot longer and they were a lot thicker but they were great. That pecan-graham crust is to die for!! Stir, using your fingertips if necessary, until well combined with no lumps of brown sugar remaining. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Instructions. Use the graham cracker crust from my lemon blueberry cheesecake bars (it makes the perfect amount of crust!). Everyone loved them. This was my first attempt at any pumpkin related food so thanks! Before we get started, let’s clarify. This recipe was fantastic! Both come together in a matter of minutes with basic baking ingredients. The graham cracker crust has a hint of cinnamon, then top them with a little whipped cream for the perfect fall dessert. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. The perfect alternative to pumpkin … Your email address will not be published. Begin by making the graham cracker crust. I know I used to be afraid of tackling it! I’m a pumpkin purist. I would not use the cream that is in a can because it will just melt down to nothing and look horrible after an hour or two. It’s sweetened with brown sugar for superior flavor and thickened with heavy cream and a touch of cornstarch. They took the full 50 minutes to bake. Beat in 2 eggs just until blended. Remove from the oven and allow the bars to … Starting with the base of these cheesecake bars, combine graham cracker … I’m Sally, a cookbook author, photographer, and blogger. PLEASE SEE MY. It was a nice little touch to the spread on the table. Thank you so much for responding. Move over pumpkin pie. Now I need to try the pepper too, though I can’t imagine them being any better! Cheesecake bars are a great alternative to a round cheesecake. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. This year is unusual, to say the least, and holidays are looking more different than ever before. These are now the only pumpkin thing on the planet that she likes. Enough said. They’ll all go nuts for the deeply spiced flavor and that spiced flavor, my friends, comes from black pepper. In a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened. Add the lightly beaten egg, and. Gluten-Free Graham Cracker Crust. And these pumpkin pie bars are as comforting as it gets: lightly spiced, perfectly pumpkin-y, and so easy to make. Add the butter, graham crackers and pumpkin pie spice to the bowl of your food processor, mixture should be moist, but it’s ok if it’s still a little crumbly A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Hi Sally, I just wanted to ask, do we have to use the pecans in the graham cracker crust? Remove chilled bars from the pan using the overhang on the sides and cut into squares. Like pumpkin pie, but so much easier! Super creamy and tasty. 4 ingredient toasty pecan graham cracker crust. What went wrong? Any ideas? Cool on a … Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Don’t skip pre-baking. Excellent! Hi Meghan! No need to wait for it to cool. I have a friend who hates all things pumpkin and even she tried them because everyone else was raving. Step 2: Prep the Filling First you make a graham cracker crust. Learn how your comment data is processed. You're welcome to link to iSaveA2Z! I actually made them with a can coconut milk and they were yummy!! I made this today for a senior class tomorrow at my church. Press the mixture into the bottom and up the sides of 9-inch springform pan. The graham cracker crust is too crumbly, maybe even too dry. Bake the crust until lightly browned, for 5-7 minutes. These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert. I decided to make gluten-free pumpkin bars with an easy gluten-free graham cracker crust. We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars. She thought your “secret ingredient” was so interesting- at which point I remembered that I had actually omitted the pepper because my husband really dislikes it. Press mixture into the prepared baking pan. These bars are smooth, pumpkin-spiced, and simply divine. After 10 minutes in the oven, the graham crust … Hi Violet, You can definitely leave the nuts out of the crust. Press firmly into the bottom and partway up the sides of the prepared baking dish. Ingredients. I’m not sure how old it is because I bought it at a garage sale a few years back. Grease a 9.5″ pie baking dish. Sorry to deviate but if there’s a way for me to do shortbread I gotta try it. These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. Thanks!! Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. I think it was the pumpkin I was using, I made pumpkin pancakes the next day with Libby brand and noticed a huge difference in the consistency – Libbys is much denser than the brand I had. I shared a few with my parents and my mom (who is quite an accomplished cook/baker) said they were one of the best desserts she has ever had. I also think the cheesecake would benefit from being a bit denser. Graham cracker crust: A mixture of graham cracker crumbs, sugar, and melted butter. Line a 9×13 baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Loved the flavor, but my crust was the same consistency as the pumpkin part. There are two components to pumpkin pie bars– the crust and the filling. Preheat oven to 350°F. The filling comes together quickly and is similar to the filling in my great pumpkin pie recipe. In the month of October, I am either baking up something with pumpkins or something with apples. Crust. Eggs help the filling set and the rest of the filling ingredients are for flavor… spices, vanilla, pumpkin! How To Make Cheesecake Bars. I used a 9×13! These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top. Pour over crust. Like pumpkin pie, but so much easier! Half-and-half or milk wouldn’t set up the bars. I tend to like my crust to be nice and thick. Hi, can you substitute the heavy cream for something else? Wait time is cut in half because they cool down a lot quicker than pie! These are not pumpkin bars– pumpkin bars are the bar version of pumpkin cake. A layer of cinnamon graham cracker crust filled with creamy classic and pumpkin flavored cheesecake, marbled together for a look that’s as good as it tastes! This post may contain affiliate links. A food processor makes all this a breeze. 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