Sep 25 2014 - 4:29pm

Pumpkin Bars

From Weight Watchers


Enjoy a taste of Fall with these pumpkin cheesecake bars. Crumbled ginger snaps make a wonderfully tasty crust.


  1. 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


  1. Preheat oven to 350°F. Coat a 9x9 glass baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.

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