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Pumpkin pie and cheesecake go together perfectly in this special dish from Sharon Kurtz. “These bars are absolutely delightful and easy to make,” she writes from Emmaus, Pennsylvania.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts 1 bar equals 186 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 230 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Originally published as Pumpkin Cheesecake Bars in Light & Tasty December/January 2008, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Nov. 23, 2012 by SV2971
This was so easy to make that my 11-year old helped and did half of it - used Imperial margarine instead of low-fat and a little more than what the recipe called for. Also I took the advice of baking the crust for 15 mins and cooling it before adding the filling. It turned out perfect and everybody thought it was delicious! Can't wait to find a recipe for chocolate mint version for Christmas!
Reviewed on Nov. 07, 2012 by Roxyfox
I used Gluten Free graham crackers and stevia instead of sugar. Nobody knew ;)
Reviewed on Dec. 17, 2011 by Ljsksu
I used this recipe for a tailgating party. It was simple to make, tasted great, and was a huge hit at the party!
Reviewed on Dec. 16, 2011 by chris100
This is Awesome ! I am making it a Christmas party tomorrow.
Reviewed on Nov. 28, 2011 by aeg2t
I love cheesecake, and this was an easy and very tasty version. It had just the right amount of pumpkin pie flavor. After reading the previous reviews that the crust fell apart, I added more butter to the crust and didn't have any trouble keeping the crust together when cutting.
Reviewed on Nov. 27, 2011 by bonniesimone
We really enjoyed this recipe, I agree with the last comment that the crust was too crumbly. Even though it would be a bit higher in calories, I would use regular butter or margerine and a little more of it. I would also bake and cool the crust instead of just refrigerating it. I also like my cheesecake a little thicker so I would make it in a smaller pan, perhaps a 9 inch square pan.
Reviewed on Nov. 26, 2011 by sharonkays
Nobody guessed it was low fat. Tasted good - no problems with the crust that were mentioned in another review. I liked it better with whipped cream in place of the nut.
Nobody would have guessed this was such a low fat recipe. Very good and eash to make. I used whipped cream on top instead of nuts.
Reviewed on Nov. 19, 2011 by saherman12
This was a big hit. The only issue I had was that my crust fell appart. Next time I will be using a little more butter. Also, we are not fans of walnuts. So, we used pecans.
Reviewed on Nov. 05, 2011 by chilipower
I had high hopes for this recipe but it was a disaster. It tasted all right...it wasn't too sweet which was good, but when I tried to take the bars out of the pan, the cake and crust would separate and the cheesecake was still too moist for my liking. I don't think I'll try these again.
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