Pumpkin swirl cheesecake bars are everything you love about the classic dessert packed into one hand-held bar, crunchy gingersnap crust included! Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form. Preheat the oven to 350℉. Tasty Team. Pumpkin puree and cream cheese combine on a gingersnap cracker crust giving you the perfect fall dessert recipe! No need to turn on the oven for this easy No-Bake Pumpkin Cheesecake! https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake It’s like cheesecake and pumpkin pie met and the sparks flew! This cheesecake has been our dessert for the past three Thanksgiving dinners! This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. How amazing would that be on a greeting card?! I also think the cheesecake would benefit from being a bit denser. Perfect for Thanksgiving, Fall, and Halloween. Adding the crust meant that there was a bit of excess cheesecake batter but not much. A super creamy and smooth pumpkin cheesecake filling slathered on top of a crunchy and spiced gingersnap crust. With a gingersnap crust, pumpkin pie filling and a cream cheese swirl, this is the perfect fall dessert for parties and holidays. Pumpkin Cheesecake with a Gingersnap Crust. A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert. Nutella swirled into top of filling before baking. Take a look at the rest of my bar recipes while you’re here. It’s a pretty thick layer so be sure to pre-bake it before adding the filling. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. These decadent bars are perfect for holiday potlucks! Share “Marbled Pumpkin-Maple Cheesecake Bars” on Facebook; Share “Marbled Pumpkin-Maple Cheesecake Bars” on Twitter; Share “Marbled Pumpkin-Maple Cheesecake Bars” … Looking for the BEST Pumpkin Cheesecake Bars? https://www.foodnetwork.com/.../pumpkin-gingersnap-cheesecake-3166868 For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. Pumpkin Cheesecake Bars with Nutella Swirl. The bottom is a delicious gingersnap crust with a spicy pumpkin cheesecake filling on top. https://ohsweetbasil.com/gingersnap-pumpkin-cheesecake-bars-recipe https://whatscookingamerica.net/Cake/Pumpkin-Swirl-Cheesecake.htm Gwenaelle Le Cochennec & Jordan Kenna. How to make pumpkin cheesecake bars. And if I’m making a pumpkin cheesecake, it has to have a gingersnap crust. To make your Pumpkin Cheesecake: Preheat oven to 350 degrees. You might feel intimidated by making a cheesecake, but I’m here to tell you it’s easy! The leaves have almost all fallen and the weather has been a bit Bipolar here in Wisconsin. These Gingersnap Pumpkin Cheesecake Bars have a crunchy gingersnap cookie crust topped with a luscious, smooth pumpkin cheesecake filling. In my last post, I discussed my two favorite fall flavors: apples and pumpkin, and shared a recipe for Caramel Apple Cinnamon Rolls, featuring apples, obviously. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. I also love using a gingersnap cookie crust in my pumpkin swirl cheesecake. Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust If you love pumpkin and cheesecake you are going to want to try this recipe. https://bluebowlrecipes.com/pumpkin-swirl-cheesecake-with-gingersnap-crust I kept close to the main recipe but kicked them up a notch by adding a gingersnap crust which my kids raved about. Ingredients. Pumpkin Swirl Cheesecake . This great recipe for Easy Swirl Pumpkin Cheesecake Bars has a buttery gingersnap crust that explodes with flavor matching perfectly with pumpkin pie spice flavors in the cheesecake swirl! … These pumpkin swirl cheesecake bars combine classic cheesecake, with a spiced pumpkin cheesecake, on top of a delicious gingersnap crust. This should have a marbled look. While I’m calling these beauties pumpkin swirl cheesecake bars, I feel like pumpkin pie cheesecake bars might even be more fitting. This post for Pumpkin Cheesecake with Gingersnap Pecan Crust was created in partnership with Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™. Remove the crust from the oven, and reduce the oven temperature to 300°F. But I really mean it for a Fall dessert. The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the pumpkin pie cheesecake filling. An autumn style recipe in the middle of summer. Add a dollop of cinnamon whipped cream for the perfect fall dessert. I used an 11×7-inch baking dish for these cheesecake bars, which gives you ten perfect portions. Print. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. The graham cracker crust is too crumbly, maybe even too dry. Here’s a quick overview of the process– scroll down for the full recipe. I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin filling is super light and delicious. Bake at 325° for 45 to 50 minutes or until a knife inserted near the center comes out clean. The flavor is phenomenal. From 45 to 75 degrees all in 2 days, however, I was still in the mood to make a pumpkin cheesecake with gingersnap crust. Tastes like fall in a bar. Overview: How to Make Pumpkin Streusel Bars. Everything converts nicely but the vanilla, nutmeg, and cloves (unless there is such a thing as a 1/3 tsp). WARNING: this dessert is so addicting you will need a warning notice for your family to save room for dessert! Place large spoonfuls of pumpkin batter randomly over cream cheese batter. This pumpkin cheesecake bars recipe is my absolute favorite. Make the gingersnap crust. Pumpkin Cheesecake With Gingersnap Pecan Crust is a traditional cheesecake with pumpkin and spices … These Pumpkin Cream Cheese Bars taste like pumpkin pie and cheesecake had a delicious baby! Serving Pumpkin Cheesecake with Gingersnap Crust: With your pumpkin cheesecake baked, chilled, & set to perfection, all that’s left is the very best part – serving it! Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl with a knife. My easy Pumpkin Cheesecake with Gingersnap Crust is always a crowd pleaser and the fact that you can make it in advance saves so much time during the holidays. for 12 bars. Remove from oven, and let cool on a wire rack. You don’t have to make the hard choice between pumpkin pie and cheesecake at your next holiday meal. I know I say that a lot. Pumpkin Cheesecake Bars. Let me warn you that this cheesecake is MUCH better if you make the gingersnap crust! Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! This is a stunning autumn dessert that satisfies year-round. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. A gingersnap cookie crust adds delicious pumpkin spice flavor. Set aside an 9-inch round springform pan or cheesecake pan with a removable bottom.. Make the crust: Use a food-processor to pulse together the gingersnap crumbs, salt, and cinnamon. I was craving gingersnap cookies. This pumpkin cheesecake with gingersnap crust is incredibly make-ahead friendly. Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. Oct 8, 2019 - Pumpkin Swirl Cheesecake Bars have a buttery gingersnap crust, with ribbons of creamy vanilla and spiced pumpkin cheesecake marbled on top. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! This is the ultimate pumpkin cheesecake. I received complimentary products and compensation to facilitate my review, but all opinions within are my own. Creamy cheesecake with just enough of that pumpkin pie swirl. Drizzle in the melted butter and pulse a few times until combined. I wanted to make something festive for this week’s school lunch treat so when I stumbled upon a recipe for mini pumpkin swirl cheesecakes on Fine Cooking I thought they sounded wonderful. Preheat the oven to 350℉. First off, this recipe ditches fussy pie crust and amps up the flavor with a gingersnap crust instead. Pour remaining cream cheese batter over crust. Be sure to check the Recipe Notes, below, for guidance on storage & freezing. Gingersnap Cookie Crust1 1/2 Pumpkin Cheesecake Swirl Bars. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Pumpkin Cheesecake Ginger Cookie Crust. It’s freezer friendly, too! Apple cinnamon gingersnap cookie crust topped with creamy cheesecake filling that stars pure pumpkin, cinnamon, nutmeg, ginger and vanilla bean paste. ! I do think the texture could use some improvement. Make the gingersnap crust: In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. So isn't it only fair that I share a recipe featuring pumpkin next? The combination is phenomenal. It’s October so we are firmly in pumpkin season now! Line a 9×9-inch baking pan with parchment paper, leaving a few inches overhanging on two sides to create a sling.I like to use binder clips to help hold the paper in place. But if you have to, just use 2/3 of the recipe. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. You'll love these spiced bars! Hi hi! 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