Photo of Pumpkin spice cheesecake bars by WW

Pumpkin spice cheesecake bars

6
6
6
Smartpoints value per serving
Total Time
48 min
Prep
18 min
Cook
30 min
Serves
18
Difficulty
Moderate
Serve these rich, creamy bars with a hot cup of mulled cider for the perfect holiday treat. They feature cinnamon graham crackers for the crust, as well as cream cheese, sour cream, and canned pumpkin for the filling. They're also deliciously spiced with ground cinnamon, nutmeg, ginger, and cloves, providing a comforting, warming flavor that you'll love on a chilly day. Also, for the best results, all of your ingredients should be at room temperature and mixed as little as possible, until each is just combined; you definitely don't want to overmix. You can also bake and refrigerate for up to three days before serving.

Ingredients

cooking spray

1 spray(s)

reduced-fat cinnamon graham crackers

9 whole

salted butter

3 Tbsp

fat-free cream cheese

16 Tbsp

sugar

1 cup(s)

fat free sour cream

2 cup(s)

ground cinnamon

½ tsp

ground nutmeg

½ tsp

ground ginger

¼ tsp

ground cloves

¼ tsp

egg(s)

3 large

canned pumpkin

1 cup(s)

Instructions

  1. Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.
  2. Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl.
  3. Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
  4. Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
  5. Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated.
  6. Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined.
  7. Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin.
  8. Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
  9. Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving.
  10. For subscribers only – This recipe is part of our Cook Once, Eat All Week: Holiday Baking Series. To learn more about this concept, click here.

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