Comments on: Cheesecake Swirled Pumpkin Bars

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Sun, 24 Nov 2024 15:07:32 +0000

In reply to Andrea. Hi Andrea! Apologies if these didn't work out for you! Just clarifying that the recipe is correct--you use one egg yolk for the pumpkin batter and a whole egg for the cheesecake batter! What part didn't work out for you?

By: Andrea

Andrea — Sun, 24 Nov 2024 01:36:10 +0000

I say this with love but your recipes, alot of them are off. in the ingredients it says one egg then in the directions its one egg yolk. it messed up my whole batch! you need to be more careful please. ingredients are expensive!! :(<3

By: Emma

Emma — Fri, 06 Sep 2024 21:26:33 +0000

I’ve made this recipe a few times. They taste amazing but like other reviews, had to bake for almost double the time (used aluminum 8×8 pan) and the swirl never seems to work (the edges are just the pumpkin batter and the all of the cream cheese batter just migrates to the center once the pumpkin rises on the edges). I’ve tried it in a ceramic dish as well and with the cream cheese on the colder side hoping it would keep its shape for the swirl but they never come out like the pictures. But like I said, they taste great at least!

By: Gaby

Gaby — Tue, 27 Aug 2024 18:35:16 +0000

Overall loved the flavors of this recipe and enjoyed them regardless of how they came out. As others mentioned, mine had to bake about double the amount of time for the cheesecake part to set with a little wiggle left. The center never quite puffed up for me, it seemed like the cheesecake weighed it down and never rose. The outer edge pieces puffed up as pictured and were delicious. Will try this recipe again and give it some more time in the oven.

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Wed, 30 Nov 2022 18:01:07 +0000

In reply to Jen. Oh no! What size pan did you make this in?

By: Jen

Jen — Wed, 30 Nov 2022 13:52:23 +0000

I had to bake these for double the time and even then the middle was gooey and pretty much raw 🙁 Also the cream cheese topping was very liquid-y and so I was unable to swirl it. It also tasted a bit odd, but that may be because the eggs I use are fresh from the farm and have quite an eggy taste compared to store bought eggs.

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Tue, 22 Nov 2022 15:06:56 +0000

In reply to Kelly. Hi Kelly! Did you use a large egg? Or an extra large? It definitely isn't as thick as the pumpkin batter, but you should still be able to swirl it together! I'm happy to hear they still tasted good :)

By: Kelly

Kelly — Sat, 19 Nov 2022 22:07:42 +0000

My cream cheese came out really running and therefore wouldn’t swirl and just poured on top of everything 🙁 Tasted amazing otherwise though

By: Brooke Benner

Brooke Benner — Thu, 17 Nov 2022 01:45:29 +0000

Made these for a party and were a huge hit!! Absolutely delicious. Making them again for Thanksgiving 🙂

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 04 Nov 2022 16:14:08 +0000

In reply to Michelle. Yes! It should be a similar bake time because they'll be the same thickness, but I would keep an eye on them!