Last week we had an Appreciation Dinner for all of the public service employees (police, fire, EMS, etc). The sponsors are invited to provide desserts. I had made a few other desserts but we needed a little more dessert, since it didn’t suit many other sponsors to help.
I decided to make a pumpkin dessert and combined to cream cheese bar desserts into one. I had posted both of them before. One was a more Christmasy cranberry version and the other a decidedly fall flavor, pumpkin.
Now, you might one of those that is into all things pumpkin by Sept 1 and all things Christmas by Nov. 1. I am SO not one of those. 🙂 I get tired of things far too quickly and would be ready for Valentines Day by Dec. 18. Kidding (mostly)!
If you’re over the pumpkin thing already, just remember, Thanksgiving ain’t over yet! Here’s one more recipe in case you have to provide a dessert for a party.
CRUST: cake mix, 1/3 cup oil, 1 egg, 1/4 c. pumpkin, 1/2 cup chopped pecans or walnuts
The crust starts out like the Cranberry Cheesecake Bars, but add a little pumpkin to it and the extra wetness activates the cake mix a little more.
It is very sticky and pressing it into a (greased) 9×13 is easier if you put parchment paper over it and press it out.
Bake at 350* for 15 minutes.
While that is baking, mix 1 – 8 oz bar cream cheese until smooth. Add 1/2 cup evaporated milk, 1 egg and 1/2 cup sugar and mix until smooth. Set aside.
Whip the remaining bar of cream cheese. Add 1/2 cup sugar, 1/2 cup pumpkin, 2 eggs, spices and vanilla.
Reduce the oven temp to 325°.
Pour the 1st mixture (white) over cake mix layer that has cooled slightly.
Add the pumpkin mixture randomly over the white layer. Swirl slightly.
Both cream cheese mixtures are very runny so the swirling will be very slightly. It would be difficult to do more than slightly. 🙂
Bake a 325* for approx. 20 more minutes, or until cream cheese mixture is “set” and doesn’t jiggle when you shake it gently. Baking in a metal or aluminum pan may take longer.
Chill completely and cut into bars.
Makes 12-15 bars, depending on how generous you are. 🙂 If you’re a Grinch, you can maybe get 20 or more out of it! Actually, you don’t even need to be Grinch. It’s pretty rich and if it’s served at a party, you’ll want smaller servings. Garnish with white chocolate shavings, if you so desire.
See, it’s kinda still marbled.
Pumpkin Swirl Cheesecake Bars
1 butter recipe cake mix
1/3 cup oil
1/2 cup finely chopped pecans or walnuts (optional)
2 – 8 oz. cream cheese, Neufchâtel or cream cheese with Greek yogurt
1 cup sugar, divided
1/2 cup evaporated milk
1/2 c. pumpkin + 2 Tablespoons
1 1/2 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla
Combine cake mix, 1 egg, oil, 2 tablespoons pumpkin and pecans (optional) and mix in mixer. It will be very wet and sticky. Press into a greased 9×13 baking pan. Bake at 350° for 15 minutes.
While that is baking, mix 1 – 8 oz bar cream cheese until smooth. Add evaporated milk, 1 egg and ½ cup sugar and mix until smooth. Set aside.
Whip the remaining bar of cream cheese. Add ½ cup sugar, pumpkin, 2 eggs, spices and vanilla.
Reduce the oven temp to 325°. Pour the 1st mixture over cake mix layer that has cooled slightly. Add the pumpkin mixture randomly over the white layer. Swirl slightly.
Bake for approximately 20 more minutes. If the cheesecake layer is set, or doesn’t jiggle when gently shaken, remove from oven. If you are baking in metal instead of glass, it may take a few minutes longer.
Cool completely before cutting into bars. Serve chilled.
Optional: Sprinkle white chocolate chips over the cream cheese layers before baking.
You can download a printable recipe HERE.