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Pumpkin Swirl Cheesecake Bars
Pumpkin Swirl Cheesecake Bars

Before you jump to Pumpkin Swirl Cheesecake Bars recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

Wholesome eating helps bring about a feeling of wellness. Whenever we eat more healthy foods and a smaller amount of the bad ones we usually feel much better. A bit of pizza will not cause you to feel as healthy as consuming a fresh green salad. Sometimes it’s hard to find wholesome foods for snacks between meals. You can spend several hours at the food market searching for the perfect snack foods to allow you to feel healthy. Here are a handful of healthy snacks that can be used when you need a quick pick me up.

Certain foods made from whole grains are great for a easy snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch break. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain alternatives.

You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to pumpkin swirl cheesecake bars recipe. To cook pumpkin swirl cheesecake bars you need 8 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Pumpkin Swirl Cheesecake Bars:
  1. Use pumpkin pie mix
  2. Use cinnamon
  3. Provide eggs
  4. Use can evaporated milk
  5. You need cream cheese, softened
  6. You need sugar
  7. You need vanilla
  8. Use refrigerated our crust dough
Instructions to make Pumpkin Swirl Cheesecake Bars:
  1. Preheat oven to 400
  2. Line 9x13 pan with aluminum foil, folding covering sides also
  3. Place pie dough in bottom of pan. Carefully cut edges and place in empty spaces of pan. Press into pan to remove any seams.
  4. Bake for approximately 10 minutes or until cooked through
  5. In one bowl, mix together pumpkin pie mix, evaporated milk, cinnamon, and 1 egg. Set aside.
  6. In a second bowl, combine softened cream cheese, sugar and vanilla. Mix until smooth.
  7. Add eggs and mix until smooth.
  8. Add approximately 1/3 of cream cheese mixture to pumpkin mixture.
  9. Pour pumpkin mixture into pan. Add dollops of cream cheese mixture on top and use butter knife back and forth from end to end to create swirl marks (I made 3 dollops across and 4 down for a total of 12)
  10. Bake at 350 for approximately 45-50 minutes or until edges are solid and center is solid with a slight jiggle.
  11. Refrigerate for at least 2 hours before cutting into squares.

PS: Leave out the cream cheese swirl and frost the plain pumpkin bars with this cream cheese frosting and there ya go. Gwenaelle Le Cochennec & Jordan Kenna. Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect. These easy swirled pumpkin cheesecake bars with a gingersnap crust combine pumpkin puree with cream cheese and pie spice for a delicious autumn dessert idea.

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