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Pumpkin Cream Cheese Bars Recipe

Pumpkin Cream Cheese Bars Recipe

Pumpkin pie and cheesecake go together perfectly in these bars. They are absolutely delightful and easy to make. —Sharon Kurtz, Emmaus, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling YIELD:20 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 piece: 186 calories, 9g fat (5g saturated fat), 42mg cholesterol, 230mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Reviews for Pumpkin Cream Cheese Bars

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MY REVIEW
gucci65 User ID: 7131119 110300
Reviewed Aug. 31, 2013

"This recipe is sooo delicious. Made a slight change. I used 1 can of sweet potatoes !!!

How devine. !!!"

MY REVIEW
SV2971 User ID: 6990266 136027
Reviewed Nov. 23, 2012

"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!"

MY REVIEW
Roxyfox User ID: 5996506 171939
Reviewed Nov. 7, 2012

"I used Gluten Free graham crackers and stevia instead of sugar. Nobody knew ;)"

MY REVIEW
Ljsksu User ID: 6136751 99655
Reviewed Dec. 17, 2011

"I used this recipe for a tailgating party. It was simple to make, tasted great, and was a huge hit at the party!"

MY REVIEW
chris100 User ID: 6004518 155115
Reviewed Dec. 16, 2011

"This is Awesome ! I am making it a Christmas party tomorrow."

MY REVIEW
aeg2t User ID: 5187903 158201
Reviewed Nov. 28, 2011

"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."

MY REVIEW
bonniesimone User ID: 5289873 155114
Reviewed Nov. 27, 2011

"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."

MY REVIEW
sharonkays User ID: 6353154 156663
Reviewed Nov. 26, 2011

"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."

MY REVIEW
sharonkays User ID: 6353154 156658
Reviewed Nov. 26, 2011

"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."

MY REVIEW
saherman12 User ID: 6003757 83005
Reviewed Nov. 19, 2011

"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."

MY REVIEW
chilipower User ID: 6100887 99654
Reviewed Nov. 5, 2011

"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."

MY REVIEW
Sally Miner User ID: 1714177 209416
Reviewed Sep. 30, 2011

"I made this last year for Thanksgiving and it was a huge hit. Making it again this year."

MY REVIEW
sammy139 User ID: 4026115 173595
Reviewed Jan. 31, 2011

"Oh my god!!!This is so good tthank you for my new favorite. I will be making this one alot.I think it will be my new Thanksgiving dessert."

MY REVIEW
rookiecook87 User ID: 5156453 101831
Reviewed Nov. 17, 2010

"this was so good I didnt add the walnuts but whip cream worked just as good"

MY REVIEW
debmank User ID: 587439 155113
Reviewed Nov. 7, 2010

"I made this for an office Halloween party. I always make recipes as instructed the first time so I used the low-fat and fat-free cream cheese. I tasted the batter before pouring it onto the crust and thought it needed a little bit of cloves. It was delicious!! I didn't bring any home and passed out the recipe to several co-workers. Delicious!"

MY REVIEW
mdance User ID: 3282490 110289
Reviewed Nov. 7, 2010

"I made this and everyone really thought is was great. Will make again."

MY REVIEW
Linnie189 User ID: 4276568 101817
Reviewed Nov. 6, 2010

"Fantastic! A good, simple, and easy recipe."

MY REVIEW
dogwoodmhp User ID: 3758733 158199
Reviewed Nov. 5, 2010

"I'm a Weight Watcher, alway looking for good desserts. The pumpkin bars are excellent. Had many who liked the bars and asked for copy of receipe."

MY REVIEW
jash User ID: 4018352 99651
Reviewed Nov. 2, 2010

"Made this for the co-workers and they raved about it and wanted the recipe to make for their families this Thanksgiving. I'm not a huge pumpkin fan, but this was good. Very simple to make, moist and I used all fat-free cream cheese. Didn't last long at the office...always a good sign. ;)"

MY REVIEW
cookingkiwi User ID: 3146666 173593
Reviewed Nov. 1, 2010

"Made this for a party at work and got rave reviews. Very easy, has good consistency."

MY REVIEW
cocopuff1958 User ID: 3792968 99649
Reviewed Oct. 31, 2010

"We really enjoyed these bars. The only thing different I did was add a little more of the pumpkin spice. Otherwise these were very delicious and did not last around my house for long."

MY REVIEW
DayDreamer68 User ID: 4198931 173591
Reviewed Oct. 29, 2010

"JustDawn....how much Splenda did you use? Were they too moist?"

MY REVIEW
justdawn User ID: 1226842 136026
Reviewed Oct. 29, 2010

"I used Splenda instead of sugar and it was wonderful. Everyone at worked loved it!"

MY REVIEW
Cat_003 User ID: 637130 170641
Reviewed Oct. 29, 2010

"While the recipe was good, it just didn't WOW me or my family."

MY REVIEW
topaz User ID: 3336848 173588
Reviewed Oct. 28, 2010

"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."

MY REVIEW
gramatux User ID: 209305 170588
Reviewed Oct. 28, 2010

"Everyone who tasted it sighed and said ohhh, this has to be a sin! I loved it and am making it for Thanksgiving"

MY REVIEW
carriejc User ID: 2468566 110287
Reviewed Oct. 28, 2010

"I halfed the recipe, and only used reduced-fat cream cheese. I used a 9x9 sq. cake pan. Everyone loved it!!!!!"

MY REVIEW
Paulette wallace User ID: 3240252 170586
Reviewed Oct. 28, 2010

"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."

MY REVIEW
momelbert User ID: 446869 99644
Reviewed Oct. 28, 2010

"Fabulous and easy recipe! Made it for my dad's birthday and everyone had seconds,"

MY REVIEW
melbel801 User ID: 5496304 171935
Reviewed Oct. 28, 2010

"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."

MY REVIEW
Babunia User ID: 5204881 155112
Reviewed Oct. 28, 2010

"YUMMY! Could have eaten the whole thing by myself. I have added this recipe to my collection of favorites!!!!"

MY REVIEW
Kellie G User ID: 3289223 82998
Reviewed Oct. 28, 2010

"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!!!!"

MY REVIEW
KyleighKS User ID: 5548916 79485
Reviewed Oct. 28, 2010

"Oh my goodness, these were so good! I ended up making mine in a 9x9 dish, I think the 9x5 would have been too small. I also doubled up the pumpkin spice and the vanilla because I love the flavor. Instead of putting the nuts on top I sprinkled a little of the left over graham cracker crumbs. I'm not sure what went wrong for the people that didn't like this. It didn't end up flakey or bland for me, and I even used store brand cheesecake which is usually not nearly as good. I will definitely be making this for Thanksgiving!"

MY REVIEW
1Bockey User ID: 3817489 82997
Reviewed Oct. 27, 2010

"This receipe was dry and a little bit tasteless. I will not waste my time making it again."

MY REVIEW
baumgasj10 User ID: 5510961 173580
Reviewed Oct. 27, 2010

"Very easy recipe. I used regular cream cheese and it tasted amazing. I would add a little more butter in the crust to make it less crumbly."

MY REVIEW
MidwestPatsy User ID: 4786694 136025
Reviewed Oct. 26, 2010

"Moist and delicious!"

MY REVIEW
beckykruckenberg User ID: 3715011 99643
Reviewed Oct. 25, 2010

"The perfect combination on pumpkin and cream cheese! I piped Cool-Whip on top before garnishing with the walnut halves."

MY REVIEW
janetmsd User ID: 2175728 156657
Reviewed Oct. 21, 2010

"These are nearly perfect. I double the pumpkin pie spice because we love the flavor and add the walnut halves about 15-20 minutes before they are done to toast them. Great when you need a fancy bar to share! Always get raves!!!"

MY REVIEW
brewtal1 User ID: 5497066 209415
Reviewed Oct. 16, 2010

"I added a bit more sugar and more spices. Cream cheese is such a strong flavor, that you really need to amp up the spice and sweet factor in order to balance the flavors. Other than that, great idea, great recipe! Loved it!"

MY REVIEW
theeemeee User ID: 1094170 155111
Reviewed Dec. 23, 2009

"I now have multiple request to make this for family gatherings. It's a nice treat."

MY REVIEW
tiggs User ID: 3181335 170638
Reviewed Oct. 31, 2009

"I made this and got rave reviews!! What I did also was froze it, cut it into bite-size squares & dipped it into almond bark. Everyone wanted the recipe!!! I've now added it to my holiday "goodies" list for Christmas... Keep up the good work!!"

MY REVIEW
marciamyrs User ID: 2717728 99110
Reviewed Oct. 29, 2009

"I made this for our secret ingredient party and it was a hugh hit. I did have to add some whipped icing to to top of it. I choose not to use the nuts. Very rich and good. It didn't taste like cheescake and it didn't taste like pumpkin pie, but it was so delicious. I also baked mine inside of a premade prebaked deepdish crust."

MY REVIEW
patteliv User ID: 2595931 169000
Reviewed Oct. 22, 2009

"nothing special,,"

MY REVIEW
kateweather User ID: 3928295 99095
Reviewed Oct. 20, 2009

"You would never know this was a light recipe. Loved the flavors and added a little extra pumpkin pie spice to suit my taste. Will definitely be making this again!"

MY REVIEW
Xrayrenee User ID: 3195974 101800
Reviewed Oct. 16, 2009

"Filling was too dry and not flavorful."

MY REVIEW
franci2145 User ID: 1207103 156655
Reviewed Oct. 15, 2009

"I had rated this a five star not a two"

MY REVIEW
franci2145 User ID: 1207103 209414
Reviewed Oct. 15, 2009

"This is a great recipe! I used regular cream cheese though. My seven year old grandson always cooks with me when he comes over and we make this together. It was lots of fun. One for him to take home and one for me to take to a family gathering. Everyone loved it, even my niece who doesn't care for cheesecake."

MY REVIEW
retire04 User ID: 1790621 209413
Reviewed Oct. 15, 2009

"This is light tasting. I pour some of the batter in a graham cracker pie crust and the rest in a pie pan without a crust. It was great both ways. I will make this again soon."

MY REVIEW
tboyett User ID: 1656461 173507
Reviewed Oct. 14, 2009

"This was a simple, delicious recipe. My family loved it."

MY REVIEW
karenshannon208 User ID: 3904437 110286
Reviewed Oct. 13, 2009

"confuse about how much cream cheese to use. If it's a total of 3 (8 ounce pkg). That sure is a lot!"

MY REVIEW
kyladee43 User ID: 3569817 79484
Reviewed Nov. 12, 2008

"I will have to try this recipe through out the holiday season. Sounds great."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.