Gingersnap Pumpkin Cheesecake Bars
Rich, creamy pumpkin cheesecake bars atop a gingersnap crust with a dab of whipped cream!
These bars are extremely easy to make and are low in fat with a silky smooth cheesecake texture and rich Autumn spice flavor. If you're looking for an even healthier alternative, use Splenda instead of sugar.
You'll Need:
2 packages (8 ounces each) reduced-fat cream cheese or Neufchâtel 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
1
2 packages (8 ounces each) reduced-fat cream cheese or Neufchâtel 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
1
Prepare Gingersnap Pie Crust mix & press into the bottom of a 9x13 baking dish (coated with cooking spray).
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.
For full instructions please see : www.budget101.com
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