Boasting a buttery graham cracker crust, sweet and fluffy cheesecake and a perfectly spiced pumpkin swirl throughout. Directions. Remove the outer pan and refrigerate for at least 4 hours, preferably overnight, before serving.​. For the cheesecake filling: Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. https://domesticdreamboat.com/pumpkin-pie-cheesecake-swirl-bars Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble … ... And be forewarned, one taste of these swirled cheesecake bars and you’ll be snubbing pumpkin pie this holiday season. Her recipe called for pepitas to top the bars with but if you know me, you know I hate nuts in anything. This recipe uses an entire can of pumpkin, so you will thankfully not have any leftover to go to waste! Cool 30 minutes. These pumpkin swirl cheesecake bars come together in four layers – the Biscoff® cookie crust, the creamy vanilla cheesecake, the pumpkin pie layer, and a little more cheesecake on top for that gorgeous swirl! Kate Hudson—an actress, mom and WW rep—took to Instagram (with her family in tow!) Spices: I used all my favorite fall spices including allspice and cardamom but you can adjust as desired or just use 1 1/2 teaspoons of pre-made pumpkin spice. Another favorite pumpkin themed recipe, like these pumpkin scones. Repeat until all batter is used. up the sides of a greased 9-in. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Store leftovers in refrigerator. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. I was aiming to do something a little different but still classic with our Friendsgiving dessert this year and this pumpkin swirl slab pie is what I landed on. Recipe by Lana Horruitiner Perez. https://barefeetinthekitchen.com/pumpkin-cheesecake-pie-recipe Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed. Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. On a lightly floured surface, roll out the dough to a 13-inch round a scant … Use a thin knife around the edge of the pan to loosen the crust. Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. Scoop out 2 cups of batter and place in a medium mixing bowl. In a small bowl, combine cracker crumbs and sugar; stir in butter. Pumpkin Cheesecake Swirl Bars. Stir in the pumpkin, cinnamon, and … Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing the crust to achieve a marbled effect Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if … Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer. This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of … Spoon 1/2 of the plain batter over the pumpkin layer. To make it better, these muffins are topped with a cinnamon crumble topping! Pumpkin Swirl Slab Pie. Kate Hudson—an actress, mom and WW rep—took to Instagram (with her family in tow!) Place pie crust in a 9-inch glass pie plate and flute the edges. In another large bowl beat together the pumpkin puree, pumpkin pie spice, salt and brown sugar until smooth From the cheesecake mixture scoop out 1 1/4 cups and add it to the pumpkin … Pour 1/2 of the vanilla batter into crust. Pour 1/2 of the pumpkin batter over the crust in the springform pan. These muffins are super moist, because they use a whole can of pure pumpkin puree. Swapping in reduced-fat cream cheese for regular saves you approximately 50 calories and 3 grams of saturated fat per slice. Cut through cream cheese and pumpkin mixtures with knife to create a marbled design. 6 tablespoons butter (or margarine, 3/4 of a stick, melted). Bake 55 minutes in the preheated oven, or until filling is set. Make sure to start with cream cheese and sugar, mixing until it’s smooth to prevent lumps in the pie. The pumpkin muffins are full of cinnamon and pumpkin pie spice while the swirl of cheesecake adds a deep moisture to these muffins. Think Jell-O jiggles, not sloshy. Facebook0Pin0 If you want something pumpkin-y, but are in the mood for something just a little bit “extra”, these Pumpkin Cheesecake Swirl Muffins are for you. So if you love pumpkin pie and you love cheesecake, you have to make this swirled pumpkin cheesecake! Imagine everything you love about pumpkin pie in a cheesecake. Using a knife, swirl the cream cheese mixture through the pumpkin mixture. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. to demonstrate a Pumpkin Swirl Cheesecake recipe she says is, "7 points of yummy!" In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup of cream cheese mixture in a small bowl. If looking for a classic pumpkin cheesecake recipe, this recipe with a pretty swirled topping has you covered. Add … Pumpkin swirl cheesecake is a delicious dessert that everyone will love, especially during the holiday season. Come fall and winter, I’m all about a pumpkin dessert. If the top starts to … Repeat until all batter is used. Have you tried this recipe as a cheesecake, in a spring form pan? This can be made with a springform pan and the gingersnap and pecan crust, or if you don't have one, simply use premade graham cracker crusts to get two cheesecake pies instead of one. Great for bake sales, pot lucks, or any get together! Reply. Graham Crackers: You can definitely use another cookie for the bake. They make a wonderful dessert for Thanksgiving or even … Her recipes range from Grandma’s favorites to the latest food trends. Stir vanilla into remaining plain batter. Meanwhile, the buttery, flaky crust ties everything together. On low speed, add eggs one at a time, mixing each time just until blended. This keto pumpkin pie cheesecake is based on my keto blueberry cheesecake recipe. Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl with a knife. Cover and refrigerate at least 4 hours before serving. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Vera Zecevic September 15, 2017 - 7:25 am. They are ultra easy to make and taste incredible! Remove from oven, and let cool on a wire rack. I’ll admit it: It’s basically just me trying to impress my husband. I like the way this pie looks, and like that this isn’t really pumpkin pie, but pumpkin pie/cheesecake. Bake for 35 to 45 minutes or until pie is set. Tip: If the top cracks in the oven, simply whisk up … With knife or small spatula, swirl mixture to give swirl … Instant Pot Pumpkin Pie Swirled Cheesecake. Before sharing the recipe for Pumpkin Swirl Cheesecake Bars, here are a few tips and tricks to help you out: Ingredient Tips and Tricks. Start a new tradition by trading pie for this showy marbled cheesecake. 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