Pumpkin Caramel Cheesecake Bars Recipes
CARAMEL PUMPKIN CHEESECAKE
Top off your Thanksgiving feast with this decadent caramel pumpkin cheesecake which combines the best of two traditional dessert recipes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 320 mg
PUMPKIN-CARAMEL CHEESECAKE BARS
Exquisite, delicious bars from Yoplait. Great for those of us who are looking for lower-fat alternatives to typically unhealthy desserts. There is an estimated 3 hr. cooling time not included in the baking or prep times below.
Provided by hannahactually
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F Stir together 1 1/3 cups Bisquick mix, 1/2 cup of the brown sugar and the toasted pecans in medium bowl. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Pat into bottom of ungreased 15 1/2x10 1/2x1 inch pan. Bake 10 minutes.
- Beat cream cheese, 2 tablespoons Bisquick mix and the remaining 1 1/2 cups brown sugar in large bowl on medium speed until fluffy.
- Beat in yogurt, pumpkin, egg product and 1/4 cup caramel topping on low speed until blended. Pour over crust. Bake 45 to 50 minutes or until knife inserted in center comes out clean.
- Cool completely, about 3 hours. Sprinkle with chopped pecans and drizzle with additional caramel topping.
- *To toast pecans, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Nutrition Facts : Calories 148.8, Fat 6.3, SaturatedFat 3.4, Cholesterol 15.8, Sodium 90.8, Carbohydrate 20.5, Fiber 0.2, Sugar 18, Protein 3.2
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