Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars Recipe
Beau Gustafson; Katie Stoddard
This dessert combines the spicy flavors of a pumpkin pie with the creamy richness of a cheesecake.

Yield:

12 servings (serving size: 1 piece)

Recipe from

Nutritional Information

Calories 288
Caloriesfromfat 29 %
Fat 9.3 g
Satfat 4.8 g
Monofat 3.1 g
Polyfat 0.9 g
Protein 8.9 g
Carbohydrate 42.9 g
Fiber 1.5 g
Cholesterol 39 mg
Iron 2 mg
Sodium 276 mg
Calcium 86 mg

Ingredients

Crust:
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup packed brown sugar
1/8 teaspoon salt
8 teaspoons chilled butter, cut into small pieces
Cooking spray
Filling:
1 1/4 cups canned unsweetened pumpkin
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 (8-ounce) package fat-free cream cheese, softened
1 (8-ounce) package 1/3-less-fat cream cheese, softened
3/4 cup egg substitute
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground allspice
1 large egg
Remaining ingredients:
1/4 cup chopped pecans
2 teaspoons water

Preparation

Preheat oven to 350°.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Heat a nonstick skillet over medium-high heat. Add flour to pan; cook 5 minutes or until light brown, stirring often. Remove pan from heat. Transfer flour to a bowl; cool completely.

Combine cooled flour, 1/2 cup brown sugar, and salt in a food processor; pulse 5 times or until combined. Add chilled butter; pulse until mixture resembles fine meal. Press 1 cup of flour mixture evenly into the bottom of a 13 x 9-inch baking dish coated with cooking spray; reserve the remaining flour mixture. Bake at 350° for 10 minutes or until crust is lightly browned.

To prepare filling, spread pumpkin in an even layer on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes.

Combine granulated sugar, 1/2 cup dark brown sugar, and cream cheeses in a bowl. Beat with an electric mixer at medium speed 2 minutes or until smooth. Scrape pumpkin into bowl using a rubber spatula. Add egg substitute, cinnamon, vanilla, allspice, and egg; beat until smooth. Scrape batter into baked crust.

Combine reserved flour mixture and pecans in a small bowl; sprinkle with 2 teaspoons water. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 350° for 40 minutes or until filling is firmly set. Remove from heat; cool in pan on wire rack to room temperature. Cut into 12 portions. Serve at room temperature.

Note:

Michelle Sammons, New York, NY,

November 2007
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