Layered Pumpkin Cheesecake Bars
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
YIELD: 16 servings.
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 stick margarine, 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
Directions
-
1.
In a small bowl, combine cracker crumbs and sugar; stir in margarine. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack.
-
2.
For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended.
-
3.
Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.
Nutrition Facts
1 bar: 120 calories, 6g fat (3g saturated fat), 26mg cholesterol, 129mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
© 2024 RDA Enthusiast Brands, LLC