How is Costco pumpkin cheesecake?

Smooth like the smoothest truffle in a chocolate box . It doesn't ooze or feel soggy. It's almost like a tender pumpkin pie with a little cheesecake added in.

What are pumpkin bars made of?

Pumpkin Bar Ingredients Here's what you'll need to add to your grocery list: For the Cake: eggs, pumpkin puree, white sugar, vegetable oil, all-purpose flour, cinnamon, baking soda, baking powder, and salt . For the Frosting: butter, cream cheese, vanilla extract, and confectioners' sugar.

Should cheesecake bars be jiggly?

Method 1: Give it a Jiggle If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done . You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

Why is pumpkin pie so cheap at Costco?

How Costco Keeps Its Pumpkin Pie So Cheap. In their book, David and Susan disclose that Costco's pumpkin pies are only semi-homemade , which helps cut down on costs.

Does Aldi sell pumpkin cheesecake?

Mini Pumpkin Cheesecakes are a fun hand-held dessert and snack that you can bring to any gathering.

Does pumpkin cheesecake need to be refrigerated?

Cheesecake should be stored in the fridge for maximum flavor—and safety reasons.

What is the gooey stuff in a pumpkin called?

If you open up a pumpkin, you would see all kinds of different things inside. Some people call all this gooey stuff the pumpkin's “brains” or its “guts.” Lydia Tymon. There's the meaty orange flesh, sticky pulp, lots of seeds, and, of course, all those little strings.

Is canned pumpkin the same as pumpkin puree?

Canned pumpkin and pumpkin puree are the same thing , and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

Is Libby's pumpkin made of pumpkin?

Libby's proudly uses nothing but 100% pumpkin in our Libby's solid pack pumpkin. We do not use Hubbard squash, or other types of squash.

What is a good substitute for graham crackers in cheesecake?

Go with speculoos or crisp ginger snaps for a spicy kick that works well with cheesecake or cream pies, vanilla wafers or animal crackers if you want something more subtle, or chocolate wafers or even Oreo cookies for something dark and chocolate-y.

How to tell when pumpkin cheesecake is done?

The Cheesecake Wobble Test You can check if your cheesecake is done by trying the wobble test. To check the doneness, open the oven door and give the pan a gentle but firm rap with a spoon to see if it wobbles . How jiggly should the cheesecake be? Well, it should wobble just slightly (you can see in our video).

How do you keep pumpkin cheesecake from cracking?

A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling. Otherwise, the dessert may get a rubbery texture. It also prevents cracking along the surface and browning on the top.

How do you know if a cheesecake is undercooked?

To check the doneness, open the oven door and give the pan a gentle but firm rap with a spoon to see if it wobbles . How jiggly should the cheesecake be? Well, it should wobble just slightly (you can see in our video). An underbaked cheesecake will ripple and jiggle noticeably.

What happens if you overcook cheesecake?

Avoid Overcooking DON'T overbake. Overbaking a cheesecake can cause cracks on the surface . The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

Pumpkin cheesecake bars recipe (2024)

September 15, 2015 by Roxana 173 Comments

Soeasy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!

We’re right in the middle of the pumpkin season. Although my first pumpkin dessert was made in the heat of June followed by a long break for the rest of summer, now I have cans of pumpkin puree all over the kitchen. On the counter, in the pantry and a can opened in the fridge. I have quite a few recipes I must try this fall and I’m not going to take the peppermint train until I cross all the pumpkin recipes off my list.

First, pumpkin cheesecake bars!

After makingchocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining bothinto one super simple dessert – pumpkin cheesecake bars!

These pumpkin cheesecake bars could not be easier to make.

The crust is my go-to 2 ingredients crust – graham cracker crumbs and melted butter. Combine, press on the bottom of a 13X9″ baking pan and set aside. No need to pre bake the crust before pouring in the filling.

The filling starts with the classic cheesecake ingredients – cream cheese, sugar and eggs. To that, for the pumpkin layer you’ll need pumpkin puree and pumpkin pie spices.

Remember, to ensure the cheesecake filling is smooth and silky, itis very important to have both eggs and cream cheese at room temperature.You also have to keep in mind a light beating is all it’s needed. If you over-mix the cheesecake filling you’ll most likely end up with cracks.

To make the two layers, once you have the cheesecake filling, pour half of itinto the prepared pan over the crust and stir the pumpkin puree into the other half. Carefully spoon the pumpkin mixture over the plan cheesecake and bake in preheated oven for about 50 minutes until just set. Easy-peasy!

The hardest part about these pumpkin cheesecake bars is waiting for them to cool down. About 1 hour in the warm oven and at least 3 hours in the fridge.

Finish the bars with a dollop of whipped cream and a sprinkle of pumpkin pie spices. Alternately, you can drizzle some caramel sauce over them and sprinkle some chopped nuts. Or both caramel sauce and whipped cream.

Or, if you don’t have the patience, just leave them plain.No matter what you decide, these pumpkin cheesecake bars are a must make this fall!

Pumpkin cheesecake bars recipe (2024)

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