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Pumpkin Cream Cheese Bars Recipe
Pumpkin Cream Cheese Bars Recipe photo by Taste of Home
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Pumpkin Cream Cheese Bars Recipe

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4.5 51 49
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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
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling
MAKES: 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

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.

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.
Originally published as Pumpkin Cheesecake Bars in Light & Tasty December/January 2008, p49

Sweet White Wine

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


Reviews for Pumpkin Cream Cheese Bars

AVERAGE RATING
(49)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (9)
3 Star
 (3)
2 Star
 (4)
1 Star
 (2)
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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."

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