Easy Recipes For Those Who Like To Cook and Bake
Is it too early to start posting pumpkin recipes? I don’t think so! I love pumpkin! Pumpkin cake, pumpkin bars, pumpkin muffins, pumpkin cheesecake, pumpkin chili and more surprising uses for pumpkin!
Pumpkin is so healthy and full of vitamins. It is actually one of the most nutritious foods out there. These gourds aren’t just for carving, they are loaded with antioxidants and disease-fighting vitamins! But what I love most is that pumpkins are for delicious eating!
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The only thing making me let go of summer is falling into the fall, with the idea of apple picking in the warm sunshine under grand sunflowers swaying in the wind. Fall brings us apples, pumpkins, gourds, squash, and the season for baking! Fall is the time for all desserts being apple and pumpkin…now let’s take them to a higher level with cheesecakes. Cheesecake is my ultimate dessert choice, I think because it is a work of love and patience, waiting for that rich, creamy, melt-in-your-mouth flavor that’s just like biting into a slice of heaven.
I have found 24 of THE BEST fall cheesecakes from incredibly talented bakers; there are cheesecakes for Halloween, cheesecakes for Thanksgiving, cheesecakes for your family on a crisp bright day, cheesecakes for any occasion! The list includes cheesecake bars, cheesecake brownies, cheesecake shooters, pumpkin cheesecakes, caramel cheesecakes, apple cheesecakes, and more. Scroll through and feast your eyes on this delicious world!
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| I think I went a little overboard with my purchasing of canned pumpkin. Is that even possible? I bought a case. I really love pumpkin and have had a hankering for Pumpkin Cheesecake. I have been seeing so many gorgeous Cheesecakes on Pinterest. But the thing is, you have to refrigerate your cheesecake and I needed these bars for a party tonight! In my travels, I stumbled upon a very easy recipe for Pumpkin Cheesecake Bars. Now when I tell you easy, I mean EEEE-Z. Not easy like you open a pouch of ingredients and add water, I mean easier than a cheesecake easier. Although if you double this recipe, you can actually make a cheesecake if you place all ingredients in a spring form pan. I happened to have all of the ingredients on hand, which makes me happier than all get out. I planned on bringing these to a dinner party at Lily’s home, but they were gone in a flash. Note to self, double this recipe next time! These bars are perfect for a snack, dessert or in my case breakfast. I used chopped walnuts, but you can use pecans or choose to go nut free. Either way, these are a perfect Holiday Bar. |
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| Here’s what you need: flour, brown sugar, butter, chopped walnuts, cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla. |
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| Combine flour and brown sugar in a medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. |
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| Press remaining mixture into bottom of 8x8x1 1/2 inch baking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly. |
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| Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. I used my Kitchen Aid. Blend until smooth. |
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| Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double the recipe and put it in a spring form pan, it makes a wonderful cheesecake ( increase baking time) |
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| Pumpkin Cheesecake Bars
1 c. all purpose flour
1/3 c. packed golden brown sugar 5 tbsp. butter, softened 1/2 c. finely chopped pecans or walnuts 1 (8 oz.) pkg. softened cream cheese 3/4 c. sugar 1/2 c. Libby’s solid pack pumpkin 2 eggs, lightly beaten 1 1/2 tsp. ground cinnamon 1 tsp. ground allspice 1 tsp. vanilla extract Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch basking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double recipe and put in a spring form pan it makes a wonderful cheesecake (increase baking time).
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Recipe adapted from Cooks.com
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