This was quite good but we thought it needed more spice. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Horchata Pumpkin Pie with Cheesecake Swirl Surprise guests with a new twist on pumpkin pie and take tradition to new heights! Getting the perfect no-crack bake is easier than you think and gives this pumpkin cheesecake a wonderfully delicate texture! Added a pecan topping of 1/4 C brown sugar 1/3 C pecans 2 TBS melted butter. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing the crust to achieve a marbled effect. This rich cheesecake has the spiced flavor of pumpkin pie swirled throughout, and it could not be easier to make. Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed. Smooth and creamy cheesecake with homemade pumpkin pie swirled throughout then topped whipped cream and cinnamon! You do not want to buy a can of pumpkin pie filling. With metal spatula or knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Beat the remaining 1 cup sugar, oil and pumpkin in a large bowl at medium speed for 1 minute or until blended. Remove 1 1/2 cups of the plain batter and set aside. It’s such a simple treat to make, full of amazing pumpkin and spice flavor and you can basically get away with eating it for breakfast, snacks and dessert. Cool 30 minutes; refrigerate about 2 hours or until chilled. Holidays give me a reason to do that and this pumpkin cheesecake swirl bars recipe makes it easy. One of my guests called it "heaven on a plate". Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. It worked! Information is not currently available for this nutrient. Pour 1/2 of the pumpkin batter over the crust in the springform pan. I wanted a pumpkin based dessert but most of my family doesn't like pumpkin. Spoon chocolate-pumpkin mixture over top; swirl. Bake bars in preheated oven for 45-50 minutes, or until center is set and only slightly wobbly. Step 3 Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Preheat oven to 350 degrees F (176 C). In this pie, the pumpkin is the star and it complimented beautiful sweet bites with the cream cheese swirl. Sign up for our newsletter and get our cookbook! I think the spicy flavorful crust made up of gingersnaps and pecans set this recipe above and beyond. I also set aside 2 cups of plain cheesecake as opposed to 1 1/2 to make it not too "pumpkinny". These swirled Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and creamy cheesecake on a graham cracker crust. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I was so excited to see it again here on Allrecipes! One slice just won’t be enough. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste. They make a wonderful addition to your fall baking list! Cut through batters with knife several times for marble effect. Cover and refrigerate at least 4 hours … In the same bowl (no need to wash it out!) Spoon chocolate-pumpkin mixture over top; swirl. Remove the outer pan and refrigerate for at least 4 hours, preferably overnight, before serving.​. Bake the pie for about 45 minutes, until the custard is set. Place the pie on a baking sheet and bake for 15 minutes. These pumpkin swirl cheesecake bars combine the best of pumpkin pie and cheesecake in a convenient form of a bar that you can either snitch and … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 4 Looking to make the best desserts ever? Instructions are included for both methods. A great dessert for fall and the holiday season, you can either use fresh mashed pumpkin or canned pumpkin. For the crust (see notes below for optional pie crust): Mix gingersnap crumbs, pecans, and butter; press onto the bottom and 2 inches up the side of a 9-inch springform pan. Pour slowly over the chilled cheesecake filling. Use a skewer or chopstick to gently swirl the two together, being careful not to disrupt the … Came out creamy & smooth. Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer. https://www.chowhound.com/recipes/pumpkin-swirl-cheesecake-30121 They make a wonderful addition to your fall baking list! Congrats! Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. This recipe is from Sally’s Baking Addiction which is a favorite blog to reference when I want to bake something. The pumpkin swirl in the creamy cheesecake was a little bit of heaven. Place the springform pan into a large baking pan and add 1" of water to the pan so that the cheesecake will … Since I love sharing food with friends and family, I want my dishes to feel a little special too. And, here’s why. THIS POST … Cheesecake Swirl Pumpkin Bread. up the sides of a greased 9-in. Whisk gently until smooth. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. springform pan. I’m still in the mood for ice cream and fresh fruit! Using a knife, swirl the cream cheese mixture through the pumpkin mixture. 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. Using a Switch up your regular pumpkin pie recipe and try delicious, swirled pumpkin cheesecake bars instead. I made this for Thanksgiving dinner with the BF's family & they raved that it looked like it came from a bakery. Store leftover cheesecake in refrigerator. Pumpkin Cheesecake Pie with Chocolate Wafers. 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. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Smooth & Creamy Pumpkin Cheesecake Swirl Bars are easier to make than pie. Great for bake sales, pot lucks, or any get together! Remove 1-1/2 cups of the batter; place in small bowl. Yum!!! This recipe uses an entire can of pumpkin, so you will thankfully not have any leftover to go to waste! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This pumpkin pie, made with ... Dollop the chocolate filling on top and swirl it in with a butter knife. See Horchata Pumpkin Pie Recipe . The pumpkin swirl in the creamy cheesecake was a little bit of heaven. Love a good recipe recommendation," Hudson captioned the video. More Cheesecake Recipes You Will Love! Add eggs, one at a time, mixing on low speed after each addition just until blended. Will make again!! Recipe by Lana Horruitiner Perez. Now that you have 1/3 of the pumpkin batter and your cheesecake mixture, you’ll just dollop spoonfuls on top of your pumpkin batter layer in your pan. How to Make Pumpkin Pie Cheesecake. I baked mine for 80 min. Worked perfectly. Its full of fall flavors and just melts in your mouth. 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. If anyone has great recipes please tell me below where I can find it! pumpkin pie spice; Cheesecake Swirl: cream cheese; egg + an extra egg yolk; granulated sugar; vanilla extract; Canned Pumpkin. It was the most delicious, light & creamy cheescake! Although seriously, how do food bloggers come up with all these ideas?! This cheesecake was delicious!!! It can be made ahead and refrigerated for up to 3 days, plus it travels well, making it an excellent and impressive potluck holiday dish. Add comma separated list of ingredients to include in recipe. I have made cheesecakes for years though & thought I'd give it a try. I’m not sure I’d call this a cheesecake, though – for me it came out more like a tangier, creamier pumpkin pie. Pumpkin Swirl Cheesecakes are the perfect dessert for Fall! Press onto the bottom and 2 in. Followed the recipe when mixing. At the ripe age of 10, my responsibilities included that of milking goats, feeding cows, rabbits, chickens, … Repeat until all batter is used. Very yummy!! teaspoons pumpkin pie spice Cheesecake Swirl 4 oz (half of 8-oz package) cream cheese, softened 1 egg ... carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Allrecipes is part of the Meredith Food Group. Jumbo Pumpkin Cheesecake Swirl Muffins. at 350 as it didn't look done. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. It’s just hard to remember that Thanksgiving is coming up when it’s in the mid to upper 60’s outside in MN! Cool 30 minutes. Make the pumpkin pie filling In a medium bowl, stir together the pumpkin, brown sugar, egg, maple syrup, cinnamon, ginger, nutmeg, and salt. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. Honestly, I couldn’t decide between making a pumpkin bread, pumpkin loaf, pumpkin pie or even a pumpkin cheesecake, so I came up with the idea to create a combination. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spoon tablespoonfuls of cheesecake filling on top of pumpkin mixture. Swapping in reduced-fat cream cheese for regular saves you approximately 50 calories and 3 grams of saturated fat per slice. Add comma separated list of ingredients to exclude from recipe. I saved this because I saw a video using the same recipe but in a 9x13 sheet pan and I took it to the Thanksgiving dinner at the school where I teach. I also purchased pumpkin spice cheesecake cookies at Target for the crust and topped it with vanilla mousse rosettes. It’s been weirdly warm around here lately. They are ultra easy to make and taste incredible! -To assemble and get the swirl in the Cheesecake, use the same size measuring cup/small ladle/small cookie scoop for both mixtures. Step 2: Add 1 1/3 cups of the cheesecake batter to the graham cracker pie crust. Horchata Pumpkin Pie with Cheesecake Swirl Recipe from H-E-B Went very fast at this years Thanksgiving festivities!! Prep Time: 10-15 Minutes Cook Time: 35-40 Minutes Serves: 12. Refrigerate 4 hours or overnight. I LOVE these swirled pumpkin cheesecake bars! The pumpkin muffins are full of cinnamon and pumpkin pie spice while the swirl of cheesecake adds a deep moisture to these muffins. 6 tablespoons butter (or margarine, 3/4 of a stick, melted). I am not a cheesecake fan but, I tried this one to see if I could be convinced to learn to love cheesecake. at 350 as it didn't look done. Make the swirl! Would make again though. 4. Cool completely on a wire rack. Ouvrir une session ou s’inscrire pour ajouter aux recettes préférées. Smooth and creamy cheesecake with homemade pumpkin pie swirled throughout then topped whipped cream and cinnamon! This pumpkin pie with a cheesecake swirl is made in deep dish pie plate, full of fall flavors... including a spice we use in our favorite apple pie! 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! or until center is almost set. They are ultra easy to make and taste incredible! It is pretty much heaven and the best of two dessert worlds that belong together! Pumpkin Cheesecake Swirl Pie. … 1 cup (250 mL) sugar. Half pumpkin pie and half cheesecake with a spiced gingersnap cookie crust, this dessert is suited for the Thanksgiving table or any type of fall entertaining. Plain and pumpkin batters are swirled together for a pretty marbled effect. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Swirl with a knife then repeat with the next layer. Nutrient information is not available for all ingredients. I preferred the graham cracker crust with salted pecans chopped into it - but then I love sweet / salty. So easy to make - so delicious! This post is sponsored by Challenge Dairy, but all opinions are my own. The pumpkin batter will be THICK so it’s a little tough to do this if the spoonfuls are big. Pumpkin Swirl Cheesecakes are the perfect dessert for Fall! Gingersnaps and pecans form the crust of this fabulous fall cheesecake. You can make these muffins in a jumbo muffin tin or in a 12 cup muffin tin. These Pumpkin Cheesecake Swirl Cupcakes are a fun combination of pumpkin cake and pumpkin cheesecake all in one easy-to-eat cupcake! It's perfect for the holidays or for any day! It was so good! Cut into 16 slices. Reduced cream cheese to 3 packages came out fantastic. 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