Posted in Bake, Cheesecake, Dessert

Holiday Dessert Idea

Pumpkin Cheesecake Bars

Serves 8

Preheat oven 350o

Prep Time: 10 minutes

Cook Time: About 1 hour

Retreater time: 3 hours or overnight

Estimated values per serving:

Calories = 300                      Fat = 8 grams                        Points: 6


1 cup graham cracker crumbs

3 tablespoons low calorie butter spread – melted

1 8-ounce package fat free cream cheese – softened

1 8-ounce package low fat cream cheese – softened

¼ cup fat free sour cream

1 cup sugar

1 cup unsweetened pumpkin puree

¾ cup egg substitute

1 teaspoon vanilla

¼ cup flour

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground allspice


  1. Prepare baking dish: Line the sides of an 8-inch-square baking dish with foil so that the sides hangs over.  Spray the foil with cooking spray.
  2. Make crust: Stir graham cracker crumbs into butter spread and press on the bottom of the baking pan.  Bake crust for 12 minutes and remove from oven.
  3. Prepare filling: Place cream cheese, sour cream and sugar in a mixing bowl.  Beat mixture on medium speed for about 5 minutes until smooth.
  4. Beat in pumpkin and then slowly add egg substitute and vanilla while mixer is on medium speed.
  5. Reduce mixer speed to low and add flour, cinnamon, nutmeg and allspice.  Once all the flour and spices are in, beat on medium until well combined.
  6. Pour mixture into baking dish.
  7. Place baking dish in a larger baking pan and pour hot water in the pan.
  8. Bake cheesecake for 45 minutes until it is set around the edges.
  9. Shut off oven heat but leave cheesecake in the oven with the door slightly open for 30 minutes.

10. Remove cheesecake from the large baking pan and cool on a rack.  Cover cheesecake with plastic wrap and refrigerate overnight.


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