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Pumpkin Cream Cheese Bars

Pumpkin pie and cheesecake go together perfectly in these bars. They are absolutely delightful and easy to make. —Sharon Kurtz, Emmaus, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 35 min. + chilling
  • Makes
    20 bars

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup reduced-fat butter, 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

  • 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.
Nutrition Facts
1 piece: 186 calories, 9g fat (5g saturated fat), 42mg cholesterol, 230mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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