Chai Spiced Pumpkin Cheesecake Bars


Tomorrow is Thanksgiving! Let the baking and cooking begin! :) I’m looking forward to getting most of the food prepped today so that I don’t have to spend much time in the kitchen tomorrow. What are your plans? Do you still need ideas? Well, if you’re looking for an easy dessert, I highly recommend you give these creamy pumpkin cheesecake bars with a chai spiced cream cheese swirl a try!

These cheesecake bars are a great way to serve something that is different from plain old pumpkin pie without straying too far from tradition. Don’t want to upset the pumpkin lovers. :) If you or your guests aren’t a huge fan of gingersnaps, graham crackers can easily be substituted to make it more like pumpkin pie. They are also really easy to make! With only 20 minutes of prep work, you can have these baked and cooling while you work on getting the rest of the meal together. These also are a perfect dessert to make the day before and have ready to serve for Thanksgiving dessert.

I hope all of you observing Thanksgiving have a wonderful day with family and friends. . .and, of course, good food!

Chai Spiced Pumpkin Cheesecake Bars

Yield: 8 servings

Ingredients

  • For the Crust
  • 2 C crushed gingersnaps
  • 1/4 C melted butter
  • For the Filling
  • 2 (8 oz) packages 1/3 of the fat cream cheese
  • 1/2 C brown sugar
  • 1/2 C sugar or sugar substitute
  • 3 tbsp flour
  • 2 tsp + 1/2 tsp cinnamon, divided
  • 1/2 tsp + 1/4 tsp nutmeg, divided
  • 1/2 tsp + 1/4 tsp ginger, divided
  • 1/2 tsp + 1/4 tsp cloves, divided
  • 1/4 tsp + 1/8 tsp cardamom, divided
  • 1/8 tsp fresh ground pepper
  • 1 (15 oz) can pumpkin puree
  • 3 eggs
  • 2 tbsp milk
Directions
  1. Preheat oven to 350.
  2. In a small bowl, stir together crushed gingersnaps and melted butter. Press mixture in the the bottom of a 9×9 baking dish. Bake for 8 minutes. Remove to a wire rack.
  3. In the bowl of a stand mixer, beat together cream cheese, sugars, and flour until creamy. Beat in 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp cloves, 1/4 tsp cardamom, and 1/8 tsp pepper until well-combined.
  4. Remove half of mixture to a small bowl and set aside.
  5. Add in pumpkin and eggs. Beat until smooth. Add in the remaining amounts of spices and stir until combined.
  6. Pour pumpkin mixture over the top of the crust.
  7. Stir in milk into the cream cheese mixture. Drop mixture by spoonful over the top of the pumpkin mixture. Using a knife, swirl the cream cheese mixture through the pumpkin mixture.
  8. Bake for 35-40 minutes or until center is set and top starts to turn light golden brown.
  9. Remove to wire rack to cool for 30 minutes before placing in the refrigerator for 2 hours or until completely cooled.

This recipe is loosely adapted from Betty Crocker.

This recipe is linked with What’s Shakin’ Link Party.

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Comments

  1. what a pretty bar recipe! so many aren’t pretty, but these are gorgeous :)

  2. These look GORGEOUS! And you’re totally winning over my heart with all this chai stuff. Delicious!

  3. I am not a big fan of pumpkin pie so these are perfect! I think I need at least a dozen bites! Happy Thanskgiving!

  4. There is nothing like a pumpkin chai combination! These look delish! XO

  5. Liz says:

    Pumpkin cheesecake is so good but to go ahead and add chai spice….wow! I wish I could try a piece right now! Happy Thanksgiving!

  6. I could never stop at just one piece of cheesecake! Especially delicious looking like this! Have a wonderful Thanksgiving, Jessica! xoxo

  7. Wow. Pumpkin & chai is one of my all-time favorite combinations. I SO need to try these!

  8. These look fabulous! Happy Thanksgiving to you and your family!

  9. Jessica the swirl on your bars is adorable! I love the flavors of chai and pumpkin together – they just work so well together!

    Happy Thanksgiving to you and your hubby!

  10. tanya says:

    I love this alternative to pumpkin pie! And Chai is one of my most favorite flavors! What a great dessert Jeccia!

  11. These look incredible! I don’t think you can go wrong with pumpkin AND cheesecake!

  12. Chai spices are a brilliant idea. I’m bringing a similar cheesecake/pumpkin bar/tart tomorrow, might have to change up the spices a bit now!

  13. missy says:

    yum!!! I might have to make a late-night run to the store for more ingredients, though. I thought I was done cooking for tomorrow!

  14. Pamela says:

    All I can say is YUM! Have a Happy Thanksgiving!

  15. These look delicious and they are definitely a little bit different! The swirl on the top is so effective…I have something similar planned for a cake I’m making this weekend…I hope it turns out as well as yours! :-)

  16. These bars are so pretty, I love the chai spice! Happy Thanksgiving!

  17. Ramona says:

    Gorgeous and festive! Great way to use those chai flavors. :) Hope you have a fabulous Thanksgiving. :)

  18. These are just gorgeous–I’m a pumpkin AND a cheesecake fan, so these would definitely go on my holiday table. Hope you have a wonderful holiday!

  19. I love Chai and I love pumpkin, these bars look perfect!

  20. Bree says:

    Those look great!

  21. Jaclyn says:

    These are gorgeous! I love the design in them. Definitely pinning to make. Thanks!

  22. OishiiTreats says:

    I am going to make these for christmas eve, I love the design on top of the cheesecake bar.

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