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Swirled Pumpkin Cheesecake Bars Recipe

Swirled Pumpkin Cheesecake Bars Recipe photo by Taste of Home

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Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light!—Jean Ecos, Hartland, Wisconsin

This recipe is:

Diabetic Friendly

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Swirled Pumpkin Cheesecake Bars Recipe

Prep: 30 min. Bake: 20 min. + chilling

Yield: 16 Servings

30 20 50

Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-fat butter, melted
FILLING:
11 ounces reduced-fat cream cheese
1/3 cup reduced-fat sour cream
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 egg, lightly beaten
1/2 cup canned pumpkin
1 tablespoon brown sugar

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack.
For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended.
Pour plain batter over crust. Drop pumpkin batter by tablespoons over plain batter. Cut through batter with a knife to swirl. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers. Yield: 16 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1 bar equals 117 calories, 6 g fat (4 g saturated fat), 31 mg cholesterol, 135 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Swirled Pumpkin Cheesecake Bars in Taste of Home Christmas Annual Annual 2011, p90

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Swirled Pumpkin Cheesecake Bars

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Reviewed on Nov. 19, 2012 by lisamaria728

I thought these bars were just ok. First off, they do NOT come out as thick as in the picture. There didn't seem to be enough batter to spread throughout the pan. And I even added a little extra pumpkin. The pumpkin portion could have used a little pumpkin spice in it. I probably wouldn't bother to make them again since I didn't think they were anything that special.