Pumpkin Bars
7
Points®
Total time: 9 hr • Prep: 15 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
Enjoy a last taste of winter with these pumpkin cheesecake bars. Crumbled ginger snaps make a wonderfully tasty crust.
Ingredients
Gingersnaps
20 item(s)
Unsalted butter
2½ tbsp(s), cut into small cubes
Fat free sweetened condensed milk
¼ cup(s), divided
Light cream cheese
170 gm, at room temperature
Egg
1 large, beaten
Vanilla extract
½ tsp(s)
Ground cinnamon
½ tsp(s)
Packed light brown sugar
¼ cup(s)
Canned pumpkin
¾ cup(s)
Aerosol whipped cream
¾ cup(s)
Instructions
1
Preheat oven to 180°C (350°F). Coat a 22.5cm x 22.5cm (9- X 9-inch) glass baking dish with cooking spray.
2
In a food processor, combine gingersnaps, butter and 30ml (2 Tbsp) milk; process until completely blended. Spoon mixture into prepared baking dish and press down crust with fingers to form a crust. Bake crust for 10 minutes; remove from oven and let crust cool for 20 minutes. Reduce oven to 160°C (325°F).
3
Meanwhile, in a large bowl, using an electric mixer, combine remaining 30ml (2 Tbsp) milk, cream cheese and egg until well-blended. Add vanilla extract, cinnamon, brown sugar and pumpkin; blend until smooth. Spoon pumpkin mixture over crust and smooth into an even layer; bake until centre sets and a knife inserted in centre of bars comes out clean, about 35 minutes.
4
Remove from oven and let cool. When cool, cover and refrigerate overnight. Cut into 12 bars and serve each with 15ml (1 Tbsp) dollop of whipped cream. Yields 1 bar per serving.
5
Preheat oven to 180°C (350°F). Coat a 22.5cm x 22.5cm (9- X 9-inch) glass baking dish with cooking spray.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.