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Pumpkin Cream Cheese Bars

 Pumpkin Cream Cheese Bars
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.
20 ServingsPrep: 15 min. Bake: 35 min. + chilling

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 King Arthur Unbleached 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

2 of 2

Pumpkin Cream Cheese Bars (continued)

Directions (continued)

  • overnight.
  • Cut cheesecake into 20 bars; top each with a walnut half. Yield: 20
  • bars.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.