• Gingersnap Pumpkin Cheesecake Bars


    These bars are extremely easy to make and are low in fat. If you're looking for an even healthier alternative, use splenda instead of sugar.

    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 all-purpose flour
    1 teaspoon pumpkin pie spice
    3/4 teaspoon Pure Vanilla Extract
    2 eggs, lightly beaten

    Prepare Gingersnap Pie Crust mix & press into the bottom of a 9x13 baking dish (coated with cooking spray).

    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

    Comments 2 Comments
    1. jemarconi's Avatar
      jemarconi -
      Sounds delish! Can I use reg. cream cheese instead of the low fat/ no fat?
    1. Liss's Avatar
      Liss -
      Yes, this works fine with reg cream cheese too


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