Pumpkin Cream Cheese Bars
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling
YIELD: 20 bars.
Pumpkin pie and cheesecake go together perfectly in these bars. They are absolutely delightful and easy to make. —Sharon Kurtz, Emmaus, Pennsylvania
Ingredients
-
2 cups graham cracker crumbs
-
1/4 cup sugar
-
1/4 cup reduced-fat stick margarine, 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 margarine. 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.
Nutrition Facts
1 bar: 194 calories, 9g fat (4g saturated fat), 36mg cholesterol, 245mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
© 2024 RDA Enthusiast Brands, LLC