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    • 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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