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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 Oct. 29, 2010 by justdawn
I used Splenda instead of sugar and it was wonderful. Everyone at worked loved it!
Reviewed on Oct. 29, 2010 by Cat_003
While the recipe was good, it just didn't WOW me or my family.
Reviewed on Oct. 28, 2010 by topaz
Made this recipe for a group of friends and it was a real hit. I definitely will make this one for Thanksgiving dinner. Light and not too sweet tasting.
Reviewed on Oct. 28, 2010 by gramatux
Everyone who tasted it sighed and said ohhh, this has to be a sin! I loved it and am making it for Thanksgiving
Reviewed on Oct. 28, 2010 by carriejc
I halfed the recipe, and only used reduced-fat cream cheese. I used a 9x9 sq. cake pan. Everyone loved it!!!!!
Reviewed on Oct. 28, 2010 by Paulette wallace
Everyone that ate it, loved it!! I wilol be making it for other gatherings and holidays. I will probably add a little more butter to the crust so it isn't as crumbly.Otherwise it is a great recipe, and fairly easy.
Reviewed on Oct. 28, 2010 by momelbert
Fabulous and easy recipe! Made it for my dad's birthday and everyone had seconds,
Reviewed on Oct. 28, 2010 by melbel801
I made this recipe last week, but I made it as a pie instead of the bars. It was VERY GOOD!! Everyone who had a slice said they want more for the holidays! So now I have 3 orders for these pies from family and friends. The only thing I will do differently next time is to bake the pie in a water bath to keep the temperature even. My oven took an hour and 25 minutes to bake this pie! But I watched it closely and was able to pull it off without a hitch! Thanks so much for this recipe! I'm sure I'll use it for many years to come.
Reviewed on Oct. 28, 2010 by Babunia
YUMMY! Could have eaten the whole thing by myself. I have added this recipe to my collection of favorites!!!!
Reviewed on Oct. 28, 2010 by Kellie G
I have already made this recipe a second time. My co-workers were feeling left out when I told them about making this, so I made another one to take to work and it was gone in a flash, one guy ate 3 pieces!!!!
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