The only other modification would be to leave out the cheesecake portion if you aren’t a cheesecake fan, and simply top with whipped cream. I love the cheesecake topping and think it will look so pretty on the dessert table but the bars will bake up just fine without it. After baking, be sure to refrigerate them for a couple hours and serve cold. Enjoy!!!
Lightened-Up Pumpkin Cheesecake Bars
- 12 cinnamon graham crackers
- 4 tablespoons butter, melted
- 1 tablespoon unsweetened applesauce
- 1 15 ounce can pure pumpkin puree
- 2 eggs, large
- 1/2 cup granulated sugar
- 2 1/2 teaspoons pumpkin spice
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon nutmeg, ground
- 1 teaspoon cinnamon, ground
- 1/4 cup all-purpose flour
- 4 ounces reduced fat cream cheese, softened
- 1/4 cup plain nonfat greek yogurt
- 2 tablespoons granulated sugar
- 1 tablespoons cornstarch
Preheat oven to 350F
In a food processor, chop/grind graham crackers into fine crumbs.
Add melted butter and applesauce mix until combined.
Pour into a well greased 9x9 dish and firmly press the crumbs into an even layer.*
Using the food processor again, beat/puree pumpkin, eggs, and sugar until smooth.
Add spices and flour and mix well.
Pour pumpkin mixture over graham cracker layer, gently smoothing flat.
Give the food processor a quick rinse, then add cream cheese, yogurt, sugar, and starch and beat until smooth.
Drop in large spoonfuls over pumpkin layer.
Using a knife, gently swirl the cheesecake layer.
Lightly cover with a layer of foil and bake for 40 minutes.
Remove foil and bake an additional 10 minutes.
Allow to cool completely before cutting into squares.
Refrigerate before serving and any leftovers.
* I found that dampening my hands with water helped this process greatly.
Nutrition Facts Servings 12.0 Amount Per Serving 1 Square Calories 203 Total Fat 8g Saturated Fat 4g Monounsaturated Fat 2g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 48mg Sodium 170mg Potassium 45mg Total Carbohydrate 29g Dietary Fiber 2g Sugars 17g Protein 4g