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Before you jump to Pumpkin Swirl Cheesecake Bars recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These types of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some approaches to go green and save energy, generally in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen alone gives you many small methods by which energy and money can be saved. It is pretty easy to live green, after all. It’s related to being functional, more often than not.
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 prepare Pumpkin Swirl Cheesecake Bars:
- Use pumpkin pie mix
- Prepare cinnamon
- Take eggs
- Provide can evaporated milk
- Get cream cheese, softened
- Prepare sugar
- Use vanilla
- Take refrigerated our crust dough
Instructions to make Pumpkin Swirl Cheesecake Bars:
- Preheat oven to 400
- Line 9x13 pan with aluminum foil, folding covering sides also
- Place pie dough in bottom of pan. Carefully cut edges and place in empty spaces of pan. Press into pan to remove any seams.
- Bake for approximately 10 minutes or until cooked through
- In one bowl, mix together pumpkin pie mix, evaporated milk, cinnamon, and 1 egg. Set aside.
- In a second bowl, combine softened cream cheese, sugar and vanilla. Mix until smooth.
- Add eggs and mix until smooth.
- Add approximately 1/3 of cream cheese mixture to pumpkin mixture.
- 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)
- Bake at 350 for approximately 45-50 minutes or until edges are solid and center is solid with a slight jiggle.
- Refrigerate for at least 2 hours before cutting into squares.
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