Pumpkin Cream Cheese Bars Recipe

Pumpkin Cream Cheese Bars Recipe photo by Taste of Home

Read reviews (11)

Rate recipe

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

[X]

Rate Pumpkin Cream Cheese Bars Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pumpkin Cream Cheese Bars Recipe

Prep: 15 min. Bake: 35 min. + chilling

Yield: 20 Servings

15 35 50

Ingredients

2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup reduced-fat butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
3/4 teaspoon pumpkin pie spice
3/4 teaspoon vanilla extract
2 eggs, lightly beaten
20 walnut halves

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
Cut cheesecake into 20 bars; top each with a walnut half. Yield: 20 bars.

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