Tuesday, May 10, 2005

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars (Adapted from Eating Well)

For the crust

9 whole honey graham cracker rectangles
1/2 cup rolled oats
2 tablespoons granulated sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter
3 tablespoons nonfat milk

For the filling

16 ounces cream cheese, softened
1/2 cup sugar, divided
1/2 cup mashed pumpkin
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt

To make the crust

Preheat oven to 350

In a food processor, add graham crackers, oats, sugar, flour and butter - process until finely ground. Pour in the milk and pulse until completely moistened.

Scoop the crumbs into a 9" x 13" baking pan coated with nonstick spray. Evenly pat the crumbs down to form a crust across the bottom. Bake for 10 minutes - remove and let cool for 20 minutes on a wire rack.

Reduce oven temperature to 325

In a large mixing bowl, beat together cream cheese and 1/2 cup sugar until smooth. Add mashed pumpkin and mix until incorporated. Beat in eggs, one at a time, mixing just until combined. Stir in the flour, vanilla, cinnamon and salt. Scoop the filling into the pan and use an off-set spatula to spread the mixture evenly over the bottom.

Bake until the edges are a light golden and the center is almost set, about 30 to 35 minutes. Remove and let cool completely - place in the refrigerator to chill for at least 1 hour before serving.

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  1. That's wonderful! I made the Gourmet magazine version last year for Thanksgiving, and now you've posted a lighter, less fat-laden version just in time for this year. I am excited.

  2. Hey Lauren - I'll have to take a peek at that recipe and see how it compares!