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Photo of Pumpkin Spice Cheesecake Bars by WW

Pumpkin Spice Cheesecake Bars

6
PersonalPoints™ per serving
Total Time
8 hr 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. 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 over mix. You can also bake and refrigerate the bars 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

¾ 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 egg(s)

Canned pumpkin puree

1 cup(s)

Instructions

  1. Preheat the oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line the bottom of the pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.
  2. In a food processor, pulse the graham crackers until fine, or place them in a resealable plastic bag and crush them with a rolling pin. Place the crumbs in a small bowl.
  3. Melt the butter on the stove top or in the microwave and pour it over the graham cracker crumbs. Mix with a fork until the crumbs are completely moistened.
  4. Press the crumbs evenly into the bottom of the prepared pan and place it in the refrigerator while preparing the pumpkin filling.
  5. Place the cream cheese in the bowl of a mixer fitted with a paddle attachment or use a handheld mixer and beat until smooth. Add the sugar and mix until incorporated.
  6. Mix in 1 cup of the sour cream until just combined and then add the cinnamon, nutmeg, ginger, and cloves. Add the remaining sour cream and mix until just combined.
  7. Slowly beat in each egg, one at a time, until incorporated, and then mix in the pumpkin.
  8. Pour the pumpkin mixture into prepared pan, spread evenly and smooth the 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.

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