20 Servings Prep: 15 min. Bake: 35 min. + chilling
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup reduced-fat butter, melted
FILLING:- 2 packages (8 ounces each) reduced-fat cream cheese
- 1 package (8 ounces) fat-free cream cheese
- 3/4 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons all-purpose flour
- 3/4 teaspoon pumpkin pie spice
- 3/4 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 20 walnut halves
Directions
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
- In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
- Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
- Cut cheesecake into 20 bars; top each with a walnut half. Yield: 20 bars.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts: 1 bar equals 186 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 230 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
