- 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
- 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 overnight.
- Cut cheesecake into 20 bars; top each with a walnut half. Yield: 20 bars.
Reviews forPumpkin 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."