Rich, creamy pumpkin cheesecake bars atop a gingersnap crust with a dab of whipped cream!
These bars are extremely easy to make and are low in fat with a silky smooth cheesecake texture and rich Autumn spice flavor. If you’re looking for an even healthier alternative, use Splenda instead of sugar.
The delectable gingersnap crust is what really ties it all together though!
2 packages (8 ounces each) reduced-fat cream cheese or Neufchâtel 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 9×13 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 or a dab of whipped cream just prior to serving.
Yield: 20 bars