Layered Pumpkin Cheesecake Bars
Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! —Jean Ecos, Hartland, Wisconsin
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons reduced-fat butter, melted
- FILLING:
- 11 ounces reduced-fat cream cheese
- 1/3 cup reduced-fat sour cream
- 1/3 cup sugar
- 2 teaspoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup canned pumpkin
- 1 tablespoon brown sugar
Reviews
Way thinner than I thought they would turn out. This recipe needs more butter for the crust and more spice in the pumpkin portion. I would have given them 3 stars, but my son really liked them so I gave it a 4. I would not make these again without making major adjustments.
I did not use low fat ingredients. These were pretty good. I added just a little more pumpkin and some pumpkin spice, and had to bake way longer than the recipe says....like 20-30 minutes longer! And I don't think the butter for the crust is enough either. My crust didn't set. Served it with whipped cream, and we both said yummy! I'll make them again but will double the recipe, triple the pumpkin, add spice and nutmeg, and use more butter for the crust.
I thought these bars were just ok. First off, they do NOT come out as thick as in the picture. There didn't seem to be enough batter to spread throughout the pan. And I even added a little extra pumpkin. The pumpkin portion could have used a little pumpkin spice in it. I probably wouldn't bother to make them again since I didn't think they were anything that special.
Good, had to bake longer than stated minutes. Would make again for cheesecake lovers.
You should be able to use full fat ingredients without issue.
I don't want to use reduced fat ingredients. Do I use the same measurements or is there a need to change them?