Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. First you make a graham cracker crust. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. Pour the plain cheesecake layer over the crust. Dollop the pumpkin layer over the cheesecake layer and try for a swirl effect, if you desire, by running a knife through the batter. I was liking the simple layered look, so left it as is. Either way, they taste like a decadent cheesecake with a pumpkin twist.
With the holidays coming up, these Pumpkin Cheesecake Bars are a light alternative to those heavier desserts (or in addition to…I don’t judge!!) You would never guess it, but they are made on the lighter side, coming in around 115 calories per bar.
If you’re looking for other lighter dessert options, this Crustless Pumpkin Pie is my favorite pie of all time!
- 1 cup graham cracker crumbs (approx 9 sheets)
- 2 tablespoons granulated sugar
- 2 tablespoons light butter, melted (regular butter would work too)
- Cooking spray
- 11 ounces light cream cheese (Neufchatel, 1/3 less fat)
- 1/3 cup light sour cream
- 1/3 cup granulated sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1/2 cup canned pumpkin
- 1 tablespoon packed brown sugar
- 1 teaspoon cinnamon
- Preheat oven to 325 degrees. Spray a 9" square baking pan with cooking spray and set aside.
- CRUST: In a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened. Press mixture into prepared baking pan. Bake for 7 to 10 minutes or until set. Move to a wire rack to cool completely.
- FILLING: In a large bowl, beat cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg, and beat on low until just combined.
- Pour 3/4 cup batter into a small bowl. Add pumpkin, brown sugar and cinnamon, stirring until well blended.
- Pour plain batter over cooled crust. Drop dollops of pumpkin batter over the plain batter. Cut through batter with knife to swirl.
- Bake at 325 degrees for 20 to 25 minutes or until center is almost set. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours to overnight.
Source: Taste of Home
Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.