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If you're like me, and I suspect you are, you enjoy having a festive treat to serve your family and friends during the holiday season. Enter these little beauties. I love them. In fact, I love these Marbled Pumpkin Lime Cheesecake Bars so much, I think I'll count the ways.
First, they're easy and incredibly tasty, a completely necessary, yet not sufficient, requirement for a holiday treat.
Second, they feature seasonal flavors we love, need and simply expect at this time of year. My younger son, by the way, relishes every bite of anything with pumpkin and traditional pumpkin spices.
Third, in our multi-cultural family, these Marbled Pumpkin Lime Cheesecake Bars check off a lot of boxes. More on that in a minute.
And lastly, they look spectacular, emphasizing the festive in the festivities.
Many Cultures, One Celebration
Now about checking the boxes in our multi-cultural family. Since I grew up in Mexico, and my husband in California, we like to blend our two and sometimes very different traditions during the holidays.
For instance, he grew up with pumpkin pie, and I had never heard of it before I met him (although I'm glad I have now!).
On the other hand, I must consider very suspiciously, by my very nature, any recipe that doesn't include lime! So these bars meet both our traditional needs.
I hope you enjoy them as much as we do.
If you make your own marbled pumpkin lime cheesecake bars, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.
Here's the recipe!
Marbled Pumpkin Lime Cheesecake Bars
Makes 16 2″x 2″ bars
Prep time: 15 minutes – Start to Finish: 1hr 30 min (including 50 minutes of baking)
Ingredients
For the Crust
- 1 1/2 cups pulverized lemon wafers (approx. 200 gr)
- 6 tablespoons melted, unsalted butter
For the Filling
- 12 oz cream cheese, room temperature
- 1 cup sugar, divided
- 1/2 cup evaporated milk, divided
- 3 eggs
- 1 tablespoon lime juice
- 1 cup pumpkin pureé
- 1 teaspoon pumpkin pie spice
For Serving
- 1 cup whipping cream
- 3 tablespoons confectioner's sugar
- 1 teaspoon lime juice
- The zest of 1/2 lime
Pre-heat oven 350° F.
In an 8 inch square heat resistant glass baking dish, mix the pulverized wafers and butter. With your hands press until you cover the bottom of the dish. Place in the freezer.
With a mixer, mix well the cream cheese with 1/2 cup of sugar until it looks creamy. Then, mix in evaporated milk, 2 eggs, and 1 tablespoon lime juice until smooth.
In a medium bowl, whisk together canned pumpkin, the other 1/2 cup of sugar, pumpkin spice, evaporated milk and one egg. Set aside.
Pour the lime and cheese mixture into the baking dish. Then add the pumpkin mixture in three lines (see photo).
With a wooden stick or spoon integrate the pumpkin randomly to create a marbling effect.
Bake for 50 minutes or until a toothpick inserted into the middle comes out cleanly.
Refrigerate until firm.
Lastly, beat cream and confectioner's sugar until thickened, approximately 2 minutes. Add lime juice and zest and continue
Don’t overdo it or you will end up with butter. Keep in the fridge until ready to serve.
Cut cheesecake into 16 2×2 inch squares. Serve with whipped cream.
Enjoy!
Print the Marbled Pumpkin Lime Cheesecake Bars Recipe
Marbled Pumpkin Lime Cheesecake Bars
Ingredients
For the Crust
- 1 1/2 cups pulverized lemon wafers approx. 200 gr
- 6 tablespoons melted unsalted butter
For the Filling
- 12 oz cream cheese room temperature
- 1 cup sugar divided
- 1/2 cup evaporated milk divided
- 3 eggs
- 1 tablespoon lime juice
- 1 cup pumpkin pureé
- 1 teaspoon pumpkin pie spice
For Serving
- 1 cup whipping cream
- 3 tablespoons confectioner's sugar
- 1 teaspoon lime juice
- The zest of 1/2 lime
Instructions
- Pre-heat oven 350° F.
- In an 8 inch square heat resistant glass baking dish, mix the pulverized wafers and butter. With your hands press until you cover the bottom of the dish. Place in the freezer.
- With a mixer, mix well the cream cheese with 1/2 cup sugar until it looks creamy. Then, mix in evaporated milk, 2 eggs, and 1 tablespoon lime juice until smooth.
- In a medium bowl, whisk together canned pumpkin, 1/2 cup sugar, pumpkin spice, evaporated milk and one egg. Set aside.
- Pour the lime and cheese mixture into the baking dish. Then add the pumpkin mixture in three lines (see photo).
- With a wooden stick or spoon integrate the pumpkin randomly to create a marbling effect.
- Bake for 50 minutes or until a toothpick inserted into the middle comes out cleanly.
- Refrigerate until firm.
- Lastly, beat cream and sugar until thickened, approximately 2 minutes. Add lime juice and zest and continue beating until the cream starts forming peaks. Don’t overdo it or you will end up with butter. Keep in the fridge until ready to serve.
- Cut cheesecake into 16 2×2 inch squares. Serve with the whipped cream.
Did you make this recipe?
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