Pumpkin Cheesecake Bars
- Number of Servings: 20
Ingredients
CRUST:2 cups graham cracker crumbs1/4 cup sugar1/4 cup reduced-fat butter, meltedFILLING:2 packages (8 ounces each) reduced-fat cream cheese1 package (8 ounces) fat-free cream cheese3/4 cup sugar1 can (15 ounces) solid-pack pumpkin2 tablespoons all-purpose flour3/4 teaspoon pumpkin pie spice3/4 teaspoon Spice IslandsŪ, All Natural, No Corn Syrup Added, Pure Vanilla Extract2 eggs, lightly beaten
Directions
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
Number of Servings: 20
Recipe submitted by SparkPeople user DENIMANDPEARLS.
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
Number of Servings: 20
Recipe submitted by SparkPeople user DENIMANDPEARLS.
Nutritional Info Amount Per Serving
- Calories: 181.6
- Total Fat: 8.1 g
- Cholesterol: 41.7 mg
- Sodium: 207.7 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.0 g
- Protein: 5.8 g
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