Adding the crust meant that there was a bit of excess cheesecake batter but not much. Tasty Team. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. Creamy cheesecake with just enough of that pumpkin pie swirl. https://ohsweetbasil.com/gingersnap-pumpkin-cheesecake-bars-recipe This cheesecake has been our dessert for the past three Thanksgiving dinners! Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Make the gingersnap crust. Here’s a quick overview of the process– scroll down for the full recipe. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake But I really mean it for a Fall dessert. In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form. I also think the cheesecake would benefit from being a bit denser. Pumpkin Cheesecake Bars with Nutella Swirl. 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. Looking for the BEST Pumpkin Cheesecake Bars? Hi hi! Pour remaining cream cheese batter over 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. While I’m calling these beauties pumpkin swirl cheesecake bars, I feel like pumpkin pie cheesecake bars might even be more fitting. 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. You might feel intimidated by making a cheesecake, but I’m here to tell you it’s easy! I know I say that a lot. Everything converts nicely but the vanilla, nutmeg, and cloves (unless there is such a thing as a 1/3 tsp). These decadent bars are perfect for holiday potlucks! This should have a marbled look. The leaves have almost all fallen and the weather has been a bit Bipolar here in Wisconsin. Pumpkin Cheesecake with a Gingersnap Crust. It’s October so we are firmly in pumpkin season now! But if you have to, just use 2/3 of the recipe. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. I also love using a gingersnap cookie crust in my pumpkin swirl cheesecake. Preheat the oven to 350℉. You don’t have to make the hard choice between pumpkin pie and cheesecake at your next holiday meal. Pumpkin Cheesecake Swirl Bars. This is a stunning autumn dessert that satisfies year-round. Share “Marbled Pumpkin-Maple Cheesecake Bars” on Facebook; Share “Marbled Pumpkin-Maple Cheesecake Bars” on Twitter; Share “Marbled Pumpkin-Maple Cheesecake Bars” … First off, this recipe ditches fussy pie crust and amps up the flavor with a gingersnap crust instead. The flavor is phenomenal. It’s a pretty thick layer so be sure to pre-bake it before adding the filling. These pumpkin swirl cheesecake bars combine classic cheesecake, with a spiced pumpkin cheesecake, on top of a delicious gingersnap crust. Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl with a knife. I was craving gingersnap cookies. Let me warn you that this cheesecake is MUCH better if you make the gingersnap crust! ! https://bluebowlrecipes.com/pumpkin-swirl-cheesecake-with-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. A gingersnap cookie crust adds delicious pumpkin spice flavor. Apple cinnamon gingersnap cookie crust topped with creamy cheesecake filling that stars pure pumpkin, cinnamon, nutmeg, ginger and vanilla bean paste. The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the pumpkin pie cheesecake filling. This pumpkin cheesecake with gingersnap crust is incredibly make-ahead friendly. To make your Pumpkin Cheesecake: Preheat oven to 350 degrees. So isn't it only fair that I share a recipe featuring pumpkin next? https://www.foodnetwork.com/.../pumpkin-gingersnap-cheesecake-3166868 In my last post, I discussed my two favorite fall flavors: apples and pumpkin, and shared a recipe for Caramel Apple Cinnamon Rolls, featuring apples, obviously. Add a dollop of cinnamon whipped cream for the perfect fall dessert. Tastes like fall in a bar. I kept close to the main recipe but kicked them up a notch by adding a gingersnap crust which my kids raved about. How to make pumpkin cheesecake bars. Take a look at the rest of my bar recipes while you’re here. 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. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. An autumn style recipe in the middle of summer. 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. 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. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. Nutella swirled into top of filling before baking. Pumpkin Cheesecake Ginger Cookie Crust. It’s like cheesecake and pumpkin pie met and the sparks flew! https://whatscookingamerica.net/Cake/Pumpkin-Swirl-Cheesecake.htm 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! Be sure to check the Recipe Notes, below, for guidance on storage & freezing. … Pumpkin Cheesecake Bars. These Pumpkin Cream Cheese Bars taste like pumpkin pie and cheesecake had a delicious baby! You'll love these spiced bars! Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust If you love pumpkin and cheesecake you are going to want to try this recipe. Remove the crust from the oven, and reduce the oven temperature to 300°F. Preheat the oven to 350℉. With a gingersnap crust, pumpkin pie filling and a cream cheese swirl, this is the perfect fall dessert for parties and holidays. Overview: How to Make Pumpkin Streusel Bars. Make the gingersnap crust: In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. I used an 11×7-inch baking dish for these cheesecake bars, which gives you ten perfect portions. This pumpkin cheesecake bars recipe is my absolute favorite. Gwenaelle Le Cochennec & Jordan Kenna. Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Pumpkin puree and cream cheese combine on a gingersnap cracker crust giving you the perfect fall dessert recipe! Pumpkin Swirl Cheesecake . 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. Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Drizzle in the melted butter and pulse a few times until combined. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! The bottom is a delicious gingersnap crust with a spicy pumpkin cheesecake filling on top. Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! Gingersnap Cookie Crust1 1/2 How amazing would that be on a greeting card?! This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. I received complimentary products and compensation to facilitate my review, but all opinions within are my own. From 45 to 75 degrees all in 2 days, however, I was still in the mood to make a pumpkin cheesecake with gingersnap crust. Pumpkin Cheesecake With Gingersnap Pecan Crust is a traditional cheesecake with pumpkin and spices … 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! I do think the texture could use some improvement. Print. A super creamy and smooth pumpkin cheesecake filling slathered on top of a crunchy and spiced gingersnap crust. Bake at 325° for 45 to 50 minutes or until a knife inserted near the center comes out clean. It’s freezer friendly, too! The combination is phenomenal. Ingredients. And if I’m making a pumpkin cheesecake, it has to have a gingersnap crust. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. 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. 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! This post for Pumpkin Cheesecake with Gingersnap Pecan Crust was created in partnership with Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™. This is the ultimate pumpkin cheesecake. 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