CHOCOLATE-PUMPKIN CHEESECAKE BARS
These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 5h
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
- In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
- Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
- Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
- Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
- Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
- Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.
Nutrition Facts : Calories 273 g, Fat 17 g, Fiber 1 g, Protein 5 g
CHOCOLATE-PUMPKIN CHEESECAKE BARS
I created this by taking my favorite cheesecake brownie recipe, which is about 40 years old, and kicking it up with pumpkin and spices. These will disappear fast, so consider doubling the recipe. -Judy Castranova, New Bern, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 20
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly., In a large bowl, dissolve coffee in water. Stir in the pumpkin, eggs and chocolate mixture. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with a knife to swirl the cheesecake portion. Sprinkle with chocolate chips., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN CHEESECAKE BARS
This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 bars.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 228 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE PUMPKIN CHEESECAKE
Fluffy cheesecake with a graham cracker, cocoa, and chocolate crust. Decorate with chocolate chips or melted chocolate, and see Allrecipes' Cheesecake Tips for more serving instructions and garnish ideas.
Provided by zippyejb
Categories Fruits and Vegetables Vegetables Squash
Time 5h40m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.
- Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until lightly browned and toasted, about 15 minutes.
- Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
- Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.
- Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.
- Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 52 g, Cholesterol 100.3 mg, Fat 23.9 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 14.1 g, Sodium 313.3 mg, Sugar 40.7 g
PUMPKIN CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
- Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
- In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
- Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
- Preheat the oven to 325˚F (160˚C).
- Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
- Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
- Bake for 30 minutes.
- Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
- Top the cheesecake with the crumble topping and bake for another 25 minutes.
- Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 36 grams, Fat 41 grams, Fiber 1 gram, Protein 9 grams, Sugar 22 grams
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4.9/5 (10)Category DessertCuisine AmericanTotal Time 5 hrs 25 mins
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. Spray with nonstick cooking spray.
- In a large bowl, use an electric mixer to beat the cream cheese, sugar, and pumpkin at medium-high speed until smooth. Add the eggs, one at a time, and beat until combined. Add the flour, spices, and salt and beat until combined. Be careful not to overbeat.
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Reviews 35Calories 122 per servingCategory Brownies And Bars
- For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended.
- Line a 13x9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed.
- In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.
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5/5 (60)Total Time 4 hrs 50 minsServings 24
- Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
- In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.
- In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
- Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
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