Pumpkin Swirl Bars Recipes

PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY

Pumpkin Cheesecake Swirl Bars Recipe by Tasty image

Here's what you need: nonstick cooking spray, gingersnap cookies, unsalted butter, cream cheese, granulated sugar, large eggs, all purpose flour, pumpkin puree, McCormick® Pumpkin Pie Spice

Provided by Gwenaelle Le Cochennec

Yield 12 bars

Number Of Ingredients 9

Ingredients

nonstick cooking spray, for greasing
42 gingersnap cookies
1 stick unsalted butter, melted
4 blocks cream cheese, room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
⅓ cup all purpose flour
1 can pumpkin puree
2 teaspoons McCormick® Pumpkin Pie Spice

Steps:

Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
Bake for 35-40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
Enjoy!

PUMPKIN SWIRL BARS

Pumpkin Swirl Bars image

These pumpkin bars are swirled with a cream cheese mixture to make a marbled effect and are so moist and delicious.

Provided by Marie

Categories Dessert

Time 50m

Yield 24 bars

Number Of Ingredients 9

Ingredients

1 (16 ounce) can pumpkin
1 3/4 cups sugar, divided
1/2 cup oil
3 eggs, divided
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened

Steps:

Combine pumpkin, 1 1/2 cups sugar, oil and 2 eggs, mixing until well blended.
Combine dry ingredients and add to pumpkin mixture and blend well.
Combine cream cheese with remaining sugar and egg until well blended.
Spoon pumpkin mixture into greased and floured 15 x 10" jelly roll pan.
Spoon cream cheese over pumpkin batter.
Cut through batter with knife several times for marble effect.
Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool and cut into squares.

Nutrition Facts : Calories 181.5, Fat 8.5, SaturatedFat 2.6, Cholesterol 33.7, Sodium 122.5, Carbohydrate 24.5, Fiber 0.5, Sugar 15.2, Protein 2.6

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