Pumpkin bars
8
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. They're also lightened up by utilizing fat-free condensed milk and cream cheese spread, and feature canned pumpkin, ground cinnamon, and sweet light brown sugar. The crust comes together easily in a food processor, while the filling is assembled with an electric mixer, no stovetop cooking required. The best part is you can make it ahead of time and let it hang in the fridge overnight. These bars be ready for you whenever you need them, and all you have to do to serve them is cut them up and top them with a little bit of whipped cream.
Ingredients
Cooking spray
2 spray(s)
Gingersnap cookie
20 cookie(s)
Unsalted butter
2½ Tbsp, cut into small cubes
Fat free sweetened condensed milk
¼ cup(s), divided
Reduced fat whipped cream cheese
6 oz, at room temperature
Egg
1 large egg(s), beaten
Vanilla extract
½ tsp
Ground cinnamon
½ tsp
Packed light brown sugar
¼ cup(s)
Canned pumpkin puree
¾ cup(s)
Aerosol whipped cream
¾ cup(s)