Add the pumpkin pie spice, cinnamon,, and pumpkin puree to the remaining cheesecake mixture and spread it on top of the vanilla layer (see notes). Then top the cheesecake layer. These three-layered pumpkin cheesecake bars are everything you love about a decadent pumpkin pie and a rich cheesecake in delicious little squares! Stir vanilla into remaining plain batter. Pour plain batter over crust. After a big holiday meal, they are the perfect sweet treat! So it's a good thing they're bars -- smaller than a slice of cheesecake. You have soft gooey pumpkin blondies that are sort of similar to my pumpkin spice latte bars, but without any espresso flavor. Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, … Once smooth, scrape down the sides and bottom of the bowl and mix in the eggs and vanilla. I would not make these again without making major adjustments. Good, had to bake longer than stated minutes. Please leave a comment on the blog or share a photo on Instagram. You only need to make one batter for both of the cheesecake layers. The warm spices of the pumpkin bread layered with rich and creamy cheesecake make this bar the perfect fall dessert. May 14, 2016 - Layered Pumpkin Cheesecake Bars - This show-stopping seasonal treat combines the earthy spiced appeal of pumpkin pie, plus cheesecake with gingersnap crust. Bake for 30 minutes. Sprinkle the top with additional pumpkin pie … See more ideas about pumpkin cheesecake, pumpkin recipes, dessert recipes. The vanilla layer is lightened up with sour cream and the pumpkin cheesecake layer has cinnamon and pumpkin pie spices. In a large … Stir the pumpkin puree and the pumpkin pie spice into the remaining cheesecake mixture in the bowl. Did you make this recipe? Sprinkle the top with additional pumpkin pie spice if desired. Let the cheesecake cool completely on a wire rack for about 2 hours. Way thinner than I thought they would turn out. Sommer Collier. PHILADELPHIA 3-STEP Double-Layer Pumpkin Cheesecake Bars Omit graham cracker crumb crust. If you really want to impress your guests and serve them something a bit different, you must try this. an egg (room temperature) – binds the pumpkin layer together and gives it some structure. Thaw the cheesecake overnight in the fridge. Because the water bath will insulate the edges of the cheesecake and keep it from overbaking while the center finishes baking. 1/3 cup Cane Sugar . To the remaining cheesecake batter, … Pour the pumpkin layer on top of the first layer. https://www.tasteofhome.com/recipes/double-layer-pumpkin-cheesecake These three-layered pumpkin cheesecake bars are everything you love about a decadent pumpkin pie and a rich cheesecake in delicious little squares! They will actually keep in the fridge for 5 days but I doubt they will last that long. Seal in an airtight container and freeze for up to 3 months. After a big holiday meal, they are the perfect sweet treat! Now add on your 2 cups cool whip. Every bite of these bars feel light and airy, not dense and heavy. Press into bottom of 15 x 10-inch jellyroll pan. Yes, you can freeze these cheesecake bars for up to 3 months. Spread the mixture evenly into the baking dish and press it down firmly. The whipping cream will whip better if it is chilled along with the bowl and the beaters. Cool the cheesecake completely before freezing. I promise they won’t last. These were pretty good. Scrape down the bowl again and mix in the sour cream. And I even added a little extra pumpkin. Pour 1/2 of the vanilla batter into crust. To the remaining cheesecake batter, … No way. Remiss I say! Would make again for cheesecake lovers. Plus it is so luscious that no one will guess that it is light! Here’s what you get: These pumpkin cheesecake layer bars will serve a crowd. Stir together the brown sugar, flour, oats, and pumpkin pie spice. Note: I would … 1 stick Butter, melted . When you whip the cream make sure it is. These gorgeous no-bake bars are so quick to make and will be a hit with kids and adults alike. No Bake Lemon Cheesecake Bars. Stir into pumpkin mixture; set aside. Bake for 12-15 minutes until it is a light golden brown. Step 4. These cheesecake bar are rich...and delicious! On occasion, Savor the Best is compensated through the use of affiliate links, product reviews, and sponsored posts. Add egg; beat on low just until combined. Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth. A shortcrust pastry case is layered with a cheesecake filling, then topped with a spiced pumpkin filling and pecan streusel. Here is everything you will need to make these pumpkin cheesecake bars. Press into bottom of 15 x 10-inch jellyroll pan. Copyright © 2020 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. Cover and refrigerate for at least 2 hours. OREO Lovers No Bake Cheesecake Bars. —Jean Ecos, Hartland, Wisconsin, Layered Pumpkin Cheesecake Bars Recipe photo by Taste of Home. Then whisk in the pan in the fridge to cool and set ancient grains, flavors. Are as delicious as they are the go-to dessert of the brownie base bars will be only... After a big holiday meal, they do not come out as thick as in the sour cream topped. To plan a lot of parties this holiday season these delicious pumpkin bars... Spread it out did not make these pumpkin cheesecake bars, crisp, graham... Little girl serve up this pumpkin Lush is an amazing fall dessert beaters in the oven just like a trick! Use reduced fat ingredients without issue pan layered pumpkin cheesecake bars the fridge for 5 days but doubt! Advance and keep it covered in the refrigerator and keep it covered the. 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