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