- Total Time
Enjoy a last taste of winter with these pumpkin cheesecake bars. Crumbled ginger snaps make a wonderfully tasty crust.
cooking spray2 spray(s)
unsalted butter2 ½ Tbsp, cut into small cubes
fat free sweetened condensed milk¼ cup(s), divided
WW Reduced fat whipped cream cheese spread6 oz, at room temperature
egg(s)1 large, beaten
vanilla extract½ tsp
ground cinnamon½ tsp
packed light brown sugar¼ cup(s)
canned pumpkin¾ cup(s)
aerosol whipped cream¾ cup(s)
- Preheat oven to 350°F. Coat a 9- X 9-inch glass baking dish with cooking spray.
- In a food processor, combine gingersnaps, butter and 2 tablespoons 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 325°F.
- Meanwhile, in a large bowl, using an electric mixer, combine remaining 2 tablespoons 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 center sets and a knife inserted in center of bars comes out clean, about 35 minutes.
- Remove from oven and let cool. When cool, cover and refrigerate overnight. Cut into 12 bars and serve each with a tablespoon dollop of whipped cream. Yields 1 bar per serving.