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. Yield: 20 bars.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.56 Kcal (655 kJ) | ||
| Calories from fat | 47.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Cholesterol | 18.07mg | 6% | |
| Sodium | 166.51mg | 7% | |
| Potassium | 70.78mg | 2% | |
| Total Carbs | 23.9g | 8% | |
| Sugars | 11.09g | 44% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 321.15 Kcal (1345 kJ) | ||
| Calories from fat | 96.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.73g | 8% | |
|---|---|---|---|
| Cholesterol | 37.07mg | 6% | |
| Sodium | 341.56mg | 7% | |
| Potassium | 145.19mg | 2% | |
| Total Carbs | 49.03g | 8% | |
| Sugars | 22.75g | 44% | |
| Dietary Fiber | 2.25g | 4% | |
| Protein | 8.53g | 8% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.5mg | 4% | |
| Calcium | 33.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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