Last week at work we had a Fall Harvest Potluck for lunch! I wanted to make something with a fall theme, so I decided to try to make pumpkin cheesecake bars. I got my inspiration from this website, and just substituted a few ingredients based on what I had. The results were really delicious, and I think that everyone enjoyed them! Although I do not claim that these are healthy, they are not too high in points and are a great fall treat! Here is the recipe!
- 42 Ginger Snaps (I used Nabisco brand)
- 5 Tbsp butter, melted
- 8 oz Neufchâtel cheese (1/3 less fat Cream Cheese), room temperature
- 1 15 oz canned pumpkin
- 2 eggs
- 1 1/2 tsp vanilla extract
- 12 oz sweetened condensed milk
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Preheat your oven to 350 degrees. Line a 9″x13″ baking dish with parchment paper. This will make your clean up super easy, and your cheesecake bars will easily come out of the pan! Grind the ginger snaps in a food processor until they are crumbs. Mix together the butter with the crumbs and then press into a thin layer on the bottom of the pan. Bake this for about 9 minutes and remove from the oven to cool.
While the crust is cooling work on the cheesecake. Using an electric mixer, blend the pumpkin and the cream cheese until they are well combined. Beat in the eggs one at a time, and then the condensed milk and vanilla. Lastly, mix in the spices and salt until everything is well combined. Pour this mixture on top of the crust and bake the entire mixture for 30-35 minutes, until it has set. Place in the refrigerator until it is chilled and then it is ready to serve! Enjoy!
Makes 32 Pieces, WWP+: 3pp per piece