Pumpkin Bars
From Weight Watchers
Notes
Enjoy a taste of Fall with these pumpkin cheesecake bars. Crumbled ginger snaps make a wonderfully tasty crust.
Ingredients
- Cooking spray
20 gingersnaps
2 1/2 tablespoons unsalted butter, cut into small cubes
1/4 cup fat-free sweetened condensed milk, divided
6 ounces low-fat cream cheese, at room temperature
1 large egg, beaten
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup packed light brown sugar
3/4 cup canned pumpkin
3/4 cup aerosol whipped cream
Directions
- Preheat oven to 350°F. Coat a 9x9 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.
Information
- Category
- Desserts
- Cuisine
- North American
- Yield
- 12 bars
- Total Time
- 1 hour, 4 minutes, 59 seconds