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