Pumpkin Cream Cheese Bars Recipe
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup reduced-fat butter, melted
- 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
- 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.
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
"This recipe is sooo delicious. Made a slight change. I used 1 can of sweet potatoes !!!How devine. !!!"
"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!"
"I used Gluten Free graham crackers and stevia instead of sugar. Nobody knew ;)"
"I used this recipe for a tailgating party. It was simple to make, tasted great, and was a huge hit at the party!"
"This is Awesome ! I am making it a Christmas party tomorrow."
"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."
"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."
"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."
"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."
"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."
"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."
"I made this last year for Thanksgiving and it was a huge hit. Making it again this year."
"this was so good I didnt add the walnuts but whip cream worked just as good"
"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!"
"I made this and everyone really thought is was great. Will make again."
"Fantastic! A good, simple, and easy recipe."
"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."
"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. ;)"
"Made this for a party at work and got rave reviews. Very easy, has good consistency."
"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."
"JustDawn....how much Splenda did you use? Were they too moist?"
"I used Splenda instead of sugar and it was wonderful. Everyone at worked loved it!"
"While the recipe was good, it just didn't WOW me or my family."
"Everyone who tasted it sighed and said ohhh, this has to be a sin! I loved it and am making it for Thanksgiving"
"I halfed the recipe, and only used reduced-fat cream cheese. I used a 9x9 sq. cake pan. Everyone loved it!!!!!"
"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."
"Fabulous and easy recipe! Made it for my dad's birthday and everyone had seconds,"
"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."
"YUMMY! Could have eaten the whole thing by myself. I have added this recipe to my collection of favorites!!!!"
"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!!!!"
"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!"
"This receipe was dry and a little bit tasteless. I will not waste my time making it again."
"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."
"Moist and delicious!"
"The perfect combination on pumpkin and cream cheese! I piped Cool-Whip on top before garnishing with the walnut halves."
"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!!!"
"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!"
"I now have multiple request to make this for family gatherings. It's a nice treat."
"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!!"
"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."
"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!"
"Filling was too dry and not flavorful."
"I had rated this a five star not a two"
"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."
"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."
"This was a simple, delicious recipe. My family loved it."
"confuse about how much cream cheese to use. If it's a total of 3 (8 ounce pkg). That sure is a lot!"
"I will have to try this recipe through out the holiday season. Sounds great."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.