Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars
Photo by Beau Gustafson

Ingredients

  • 1/8 teaspoon salt
  • 1 large egg
  • Remaining ingredients:
  • 1 ½ cups all-purpose flour (6 3/4 ounces)
  • 1 teaspoon ground cinnamon
  • 1 (8-ounce) package fat-free cream cheese, softened
  • ¼ teaspoon ground allspice
  • + 13 more ingredients
    • Crust:
    • ¾ cup egg substitute
    • ¼ cup chopped pecans
    • ½ cup packed brown sugar
    • 1 ½ teaspoons vanilla extract
    • ½ cup granulated sugar
    • ½ cup packed dark brown sugar
    • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
    • 8 teaspoons chilled butter, cut into small pieces
    • 2 teaspoons water
    • 1 ¼ cups canned unsweetened pumpkin
    • Cooking spray
    • Filling:

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 c...

View full recipe at My Recipes

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