Pumpkin Cream Cheese Bars |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 20 |
|
Pumpkin pie and cheesecake go together perfectly in this special dish from Sharon Kurtz. âThese bars are absolutely delightful and easy to make,â she writes from Emmaus, Pennsylvania. 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 king arthur unbleached 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 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.
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. Yield: 20 bars.
|
|