Marble Pumpkin Cheesecake Bars

Marbled pumpkin cheesecake bars with a gingersnap crust.

Marble pumpkin cheesecake bars.

Line with parchment paper leaving some overhang on long sides then butter parchment. Preheat oven to 350 degrees f. Today we have these marbled pumpkin cheesecake bars. This is a great recipe and i ve made it twice the first time it was ok the second time was perfection.

I think these are even better than any standard cheesecake. Sprinkle mixture into prepared pan and press into an even layer on bottom of pan. With a knife carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Press onto the bottom of a greased 9 in.

Place pan on a baking sheet bake at 325 for 10 15 minutes or until set. The only thing better than pumpkin bars. The cream cheese layer is added to the top and then run through with a knife to create the swirled pattern. They re thick sweet.

Add sugar and butter and pulse until combined about 5 pulses. Pumpkin desserts are always a huge hit with me. And that pretty swirl is way simpler to make than it looks promise. Delicious crust and creamy filling.

Pumpkin pie and traditional cheesecake. The 2nd time i did what other have recommended and added more spice to the pumpkin cheesecake mixture nothing specific a couple shakes of clove 1 tsp cinnamon 1 2 tsp nutmeg but after reading a lot of how to make cheesecake websites i decided against refrigerating the mix before. Lightly butter a 13x9x2 metal baking pan. Easy pumpkin cheesecake bars.

I made these for thanksgiving 2006 and they were a hit. These pumpkin cheesecake bars are a combination of two holiday classics. Recipe by chef itchy monkey. You also get plenty of pumpkin flavor in these bars and the.

It s taken quite some time for certain members of my family to get on board but recipes like this one have slowly converted them. These fall flavored treats couldn t be easier thanks to a pillsbury crescent base and a handful of ingredients. The low baking temp and thinner filling layer help to alleviate any sort of surface cracking issue one might have without loosing any of the delicate and creamy texture. These bars are made by preparing a pumpkin batter which is spread into a 15 10 pan.

Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. In a small bowl combine cookie crumbs and butter. You get the best of both worlds pumpkin pie and cheesecake without the hassle of preparing a quot real quot. Place a rack in center of oven.

An easy way to create a swirl is to start in one upper corner and run the knife back and forth diagonally across the pan to the opposite lower corner. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers. Line the bottom of a 11 by 7 inch baking dish with parchment paper. Bake for 37 to 42 minutes or until center is set.