Sunday, November 18, 2007

Pumpkin Cheesecake Bar Recipe

Several peeps have expressed an interest in the pumpkin cheesecake recipe that I mentioned I saw in my Light & Tasty mag. Now, this is NOT the Olive Garden's recipe - I couldn't really find a satisfactory result when I googled it - and I have not tried this recipe but how could you go seriously wrong here? Just note- they're baaaaaaaars - not actual caaaaaake... But whatever. I'm sure you could make it round and slice it into traditional pie shaped pieces if'n you wanted. And feel free to go whole hog and buy the full fat version of this stuff...It's Thanksgiving! The Pilgrims didn't have "fat-free" or "reduced fat" ANYTHING. To be authentic, let the hardening of the arteries begin!

Pumpkin Cheesecake Bars

Crust:

2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup reduced-fat butter, melted ( This IS from Light & Tasty, remember?)

Filling:

2 packages ( 8 oz each) reduced fat cream cheese ( or fully fat cr. cheese, if you want to walk on the wild side)

1 package ( 8 oz) fat free cream cheese ( see above)

3/4 cup sugar

1 can ( 15 oz) solid pack pumpkin

2 Tablespoons all purpose flour

3/4 tsp. pumpkin pie spice

3/4 tsp. vanilla extract

2 eggs, slightly beaten

20 walnut halves ( or pecan halves, since walnuts are like eating wadded up paper)

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9x13x2 in. baking dish coated with non-stick cooking spray. Cover and refrigerate for @ least 15 minutes. In a large mixing bowl, beat cream cheeses and sugar until smoooooth. Beat in the punkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.

Bake @ 325 degrees for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hrs or overnight. Cut cheesecake into 20 bars and top each with a walnut ( or pecan) half.

If you want the Nutrition Facts, I've got those too, including the Diabetic exchanges!

If somebody makes these, let me know how they turn out. I am not planning on making them myself - at least not for T-giving, but Brad might...He is working on Thanksgiving afternoon
( insert pouting here) and his coworkers at the jail are bringing in various foods to feast upon and he thinks he might try his hand at something like this...but who knows if I will get a taste of it or not...before he whisks it away to be consumed by his brethren and sistren of law enforcement.

3 comments:

gretchen said...

What's the matter with walnuts!? I like walnuts!

Thanks for the recipe...I'm sorely tempted to make them, but probably will not try for Thanksgiving... Maybe for the Dessert Banquet? We shall see. 'Tis the season for pumpkin everything! Hurrah!

wideyed said...

Oh Tastiness!

Claire said...

Walnuts are ew. Plain and simple.