Pumpkin Cheesecake Bars Recipe

Name: Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups all-purpose flour (6 3/4 ounces); 1/2 cup packed brown sugar; 1/8 teaspoon salt; 8 teaspoons chilled butter, cut into small pieces; Cooking spray; Filling:; 1 1/4 cups canned unsweetened pumpkin; 1/2 cup granulated sugar; 1/2 cup packed dark brown sugar; 1 (8-ounce) package fat-free cream cheese, softened; 1 (8-ounce) package 1/3-less-fat cream cheese, softened; 3/4 cup egg substitute; 1 teaspoon ground cinnamon; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon ground allspice; 1 large egg; Remaining ingredients:; 1/4 cup chopped pecans; 2 teaspoons water

Servings: persons

Crust:
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup packed brown sugar
1/8 teaspoon salt
8 teaspoons chilled butter, cut into small pieces
Cooking spray
Filling:
1 1/4 cups canned unsweetened pumpkin
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 (8-ounce) package fat-free cream cheese, softened
1 (8-ounce) package 1/3-less-fat cream cheese, softened
3/4 cup egg substitute
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground allspice
1 large egg
Remaining ingredients:
1/4 cup chopped pecans
2 teaspoons water

1
Preheat oven to 350u00b0.
2
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Heat a nonstick skillet over medium-high heat. Add flour to pan; cook 5 minutes or until light brown, stirring often. Remove pan from heat. Transfer flour to a bowl; cool completely.
3
Combine cooled flour, 1/2 cup brown sugar, and salt in a food processor; pulse 5 times or until combined. Add chilled butter; pulse until mixture resembles fine meal. Press 1 cup of flour mixture evenly into the bottom of a 13 x 9-inch baking dish coated with cooking spray; reserve the remaining flour mixture. Bake at 350u00b0 for 10 minutes or until crust is lightly browned.
4
To prepare filling, spread pumpkin in an even layer on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes.
5
Combine granulated sugar, 1/2 cup dark brown sugar, and cream cheeses in a bowl. Beat with an electric mixer at medium speed 2 minutes or until smooth. Scrape pumpkin into bowl using a rubber spatula. Add egg substitute, cinnamon, vanilla, allspice, and egg; beat until smooth. Scrape batter into baked crust.
6
Combine reserved flour mixture and pecans in a small bowl; sprinkle with 2 teaspoons water. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 350u00b0 for 40 minutes or until filling is firmly set. Remove from heat; cool in pan on wire rack to room temperature. Cut into 12 portions. Serve at room temperature.

868

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust:, 1 1/2 cups all-purpose flour (6 3/4 ounces), 1/2 cup packed brown sugar, 1/8 teaspoon salt, and more.

Yes, Pumpkin Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Bars

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