CRANBERRY-PUMPKIN CHEESCAKE (BARS)
Steps:
- Position racks in center and lower third of oven. Preheat ove to 350*F. Coat 9"x3" springform pan with cooking spray (or 9"x13" for bars)In food processor process cookies and nuts until finely ground; stir in butter. Press crumb mix onto bottom of pan and 1" up side of pan. Bake 8 minutes. Cool. Place roasting pan with water on lower rack filled 1/2 way with water. At medium-hi speed beat cream cheese and sugar until fluffy about 3 minutes. On low speed beat in 1 egg at a time. Beat in sour cream, flour and vanilla on Meium for 2 minutes. Pour half into crust and bake 40 minutes or until jiggles slightly. Meanwhile, at low speed beat pumpkin, cinnamon and ginger into remaing batter. Spread cranberry sauce over still hot cheesecake layer but leave 1/2" border. Top with pumpkin batter which will come almost to top of pan. Bake another 40-45 mins. turn off oven and let cake sit with door closed for 20 minutes. Run knife around edge to loosen. Cool refridgerate overnight. Add whip cream and serve.
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Chris Ashdown
[email protected]I'm so disappointed with this recipe. I wasted my time and ingredients.
Meki Rons
[email protected]These bars were a complete disaster. They were dry, crumbly, and flavorless. I would not recommend this recipe to anyone.
Sree Vanu Sharkar
[email protected]I'm not sure what I did wrong, but my bars turned out really dry. I think I might have overbaked them.
michael phillip
[email protected]These bars were a bit too dense for my taste, but I liked the flavor.
Gohar Azam
[email protected]I would have liked more cranberries in the bars, but overall they were still very good.
Abdullahi Musa
[email protected]I followed the recipe exactly, but my bars didn't turn out as good as the picture. They were still tasty, though.
Lydia Kisakye
[email protected]These bars were a bit too sweet for me, but I still enjoyed them.
mary Oliver
[email protected]The crust was a little too crumbly for my taste, but the cheesecake filling was perfect.
Juanito Carmona
[email protected]I loved the combination of cranberries and pumpkin in these bars. It was a unique and delicious flavor combination.
Andile AJ
[email protected]These bars were the perfect fall dessert. They were moist, flavorful, and the perfect balance of sweet and tart.
Sagor Sagor
[email protected]I'm not usually a fan of pumpkin desserts, but these bars were amazing. I'll definitely be making them again.
Ovie Elisha
[email protected]These bars were so good, I ate two of them in one sitting!
Nusayba Karima
[email protected]I would definitely recommend these bars to anyone looking for a delicious and easy-to-make dessert.
Sangat_ Albalushi007
[email protected]The cranberries added a nice tartness to the bars, and the pumpkin gave them a lovely fall flavor.
Box No
[email protected]The cheesecake filling was smooth and creamy, with just the right amount of sweetness.
Jessie Carey
[email protected]The crust was the perfect balance of buttery and flaky. It held up well to the creamy cheesecake filling.
Shazia Parlor
[email protected]I love how easy these bars were to make. I was able to whip them up in no time, and they turned out perfectly.
Adam Cabazos
[email protected]These cranberry pumpkin cheesecake bars were a hit at my Thanksgiving gathering! The combination of flavors was perfect, and the bars were the perfect balance of sweet and tangy.