The BEST pumpkin cheesecake bars — a scrumptious cinnamon graham saltine outside layer with two layers of cheesecake beat with a simple streusel and caramel sauce. These popular pumpkin cheesecake bars are certain to be a raving success wherever you serve them!
This pumpkin cheesecake formula was initially made in 2014 and from that point forward several individuals have made and cherished this formula! It's been astonishing to peruse the surveys and hear exactly the amount of a hit this pumpkin cheesecake has been. A standout amongst the most messaged in inquiries and solicitations I get is to make it BIGGER. While the 9 x 9-inch dish is scrumptious, we've heard boisterous and clear you need a 9 x 13-inch container of these mind blowing pumpkin cheesecake bars. So I've refreshed this post with well ordered pictures, accommodating tips, and another formula.
However, don't stress, the cherished 9 x 9-inch skillet hand crafted pumpkin cheesecake formula has not been changed — it's as yet the equivalent for those of you that have delighted in the littler dish estimate. Much thanks to you such a great amount for being a piece of this site and offering your photos and results to this formula; it genuinely fills our heart with joy to see!
Also try our recipe : CARAMEL APPLE CHEESECAKE BARS #caramel #cake
Crust
- 12 full sheets cinnamon graham cracker crumbs
- 1/4 cup dark brown sugar
- 1/2 cup (8 tablespoons) unsalted butter, melted
Cheesecake
- 4 packages (8 ounces each) full fat cream cheese, at room temperature
- 1 and 1/2 cups white sugar
- 1/2 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
Streusel and Topping
- 1 cup dark brown sugar, packed
- 1 cup white flour
- 1/2 cup quick cooking oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened (not melted)
- 2 teaspoons vanilla extract
- Salted or plain caramel to top bars with
Instructions :
- Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
- In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
- In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking) sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
- Remove half of this mixture and pour on top of the prepared crust.
- Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
- Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes at 350 degrees F.
Source : bit.ly/2VHh9zt
Read more our recipe : BOSTON CREAM POKE CAKE #cake #dessert
7 Comments
When do I put the streucel topping on?
ReplyDeleteYou didn't discuss the streussal topping or caramel in instructions. Of course I notice this mid recipe.
ReplyDeleteUpdate. I followed the remaining steps in the linked apple cheesecake recipe, and it turned out so flavorful. I skipped the caramel and wow is this delightful. I will be making for Thanksgiving.
ReplyDeleteInstructions :
ReplyDeletePreheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking) sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
Remove half of this mixture and pour on top of the prepared crust.
Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. For the streusel topping: In a small bowl, combine all ingredients. (She really likes to really combine it by using her clean hands to thoroughly combine the butter into the mixture). Sprinkle Streusel topping over bars.
Bake at 350 degrees F. 30 minutes or until filling is set.
Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.
I have baked this recipe for 50 min now at 350 F and it STILL has not cooked all the way. What gives?
ReplyDelete1 hour and 10 min now and it’s still not set.
DeleteThere’s a major problem here and I wish I had caught it before I had put everything together and started baking it. Whoever posted this didn’t copy and paste the entire recipe. And even Annwela’s attempt to post the full recipe in the comments is incomplete. I finally saw the snap hyperlink at the bottom of the recipe and THAT takes you to the ORIGINAL recipe link. You’re supposed to bake the cheesecake for 30 minutes and THEN add the streusel and bake another 30 minutes. That’s why Kelly was surprised hers took so long. This is a really irresponsible mistake, as now I’ve invested my time and money and I’m just hoping what’s in the oven right now turns out to be edible.
ReplyDeleteIn the hopes this doesn’t happen to anyone else, here’s the link to the correct and original recipe.
https://www.chelseasmessyapron.com/pumpkin-caramel-cheesecake-bars-with-a-streusel-topping/