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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.

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