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