Recipes – Pumpkin Cheesecake Bars

1, Recipes | | November 11, 2011 at 12:50 am
Pumpkin and cheesecake at the same time? What a treat, make these pumpkin cheesecake bars for Thanksgiving or just for the heck of it. Pumpkin is full of vitamins, fiber and antioxidants so it never hurts to add a little nutrition to your junk food! As with any type of baking, to make it just a bit healthier, you can substitute whole wheat flour for half the flour in the recipe, use lowfat cream cheese and 3 beaten egg whites instead of 2 whole eggs will reduce fat and cholesterol.  This is an easy recipe.
1 cup all-purpose flour
1/3 cup loosely packed brown sugar
1/4 cup (1/2 stick) butter, softened
1/2 cup pecans or walnuts, finely chopped
1 package (8 ounces) softened cream cheese
3/4 cup sugar
1/2 cup canned pumpkin
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
Crust:
Start by preheating your oven to 350 F. Next, mix together the flour and brown sugar in a bowl. Cut in the butter
until you get crumblike mixture. Stir in the nuts. Reserve 1/4 cup of this mixture to use as the topping.
Press the remaining mixture into the bottom of an ungreased 8-inch pan.
Bake for 15 minutes. Let the crust cool while you mix up the filling. Do not turn off the oven.
Filling:
Combine the softened cream cheese, sugar, pumpkin, eggs, vanilla, cinnamon, and allspice in a
bowl and blend with a mixer until smooth. Pour filling onto the baked crust, then sprinkle the top with the reserved crumbs.
Bake 30 to 35 minutes. Cool then cut into bars.
Makes 16 to 32 Pumpkin Cheesecake Bars

From The Homemakers Magazine, post Recipes – Pumpkin Cheesecake Bars

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