Total Time. First, I’m using pumpkin which is Zero points and very flavorful all on its own. Add remaining sour cream and mix until just combined. I would like to receive exclusive email newsletters and periodic updates about services, products, events and offers from WW. Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Prep. Melt butter on stove top or in microwave and pour over graham cracker crumbs. After a big holiday meal, they are the perfect sweet treat! How to Make Pumpkin Cheesecake Bars Beat cream cheese and powdered sweetener in a mixing bowl until smooth. Tip! Making Cheesecake Bars. Add it over the crust in the baking dish. Mix together the cheesecake filling ingredients, then divide the mixture in half. Cook: 35Min. Made with a graham cracker crust, two layers of cheesecake and a streusel topping.These cheesecake bars are easier to make than an entire cheesecake, and make for the perfect Thanksgiving dessert! How Do You Make Pumpkin Cheesecake Bars Make the Gingersnap Crust. These cheesecake bars aren't meant to just haunt the dessert table at your Halloween party, the memory of their delicious pumpkin flavor will haunt your dreams for nights to come. 3⁄4 cup coconut flour. Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top. Bake for 35–40 minutes, or until the batter is just set and the center still jiggles slightly. Don’t leave the pumpkin bars left out for more than two hours at a … Pumpkin Cheesecake Bars. Continue beating until well combined. GREEN PLAN: 1 SmartPoint per bar or 2 bars for 3 SmartPoints BLUE PLAN: 1 SmartPoint per bar or 2 bars for 3 SmartPoints PURPLE PLAN: 1 SmartPoint per bar or 2 bars for 3 SmartPoints. From Tyleen’s Tasty Food. While some people in my family like pumpkin pie, most do not… so we’ve always done cheesecake instead! Cool completely to room temperature then cover and refrigerate for at least 8 hours. Cooking spray. Description. Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie! These keto pumpkin cheesecake bars make fall snacking healthy and super easy. Melt butter on stove top or in microwave and pour over graham cracker crumbs. It's way easier to do that than to go through the effort of baking … 6. These days we have up to 20+ people over for Thanksgiving, so I make a big batch of cheesecake bars to make serving easier, but it’s the one tried and true recipe and tradition I’ve had in my family since I … Weight Watchers Pumpkin Cheesecake – Just 1 Smart Point!! Adapted from the cookbook "America's Most Wanted Recipes: Without the Guilt". Join now & get access to 8,000+ healthy, delicious recipes. Lightly butter a 13x9x2" metal baking pan. Cheesecake bars will last about 1 week in the refrigerator. Pumpkin Crème Brûlée—An Extra-Special Fall Dessert . Add remaining sour cream and mix until just combined. SmartPoints® value per serving. Pumpkin Cheesecake Bars. Every bite of these bars feel light and airy, not dense and heavy. Every bite of these bars feel light and airy, not dense and heavy. Course Dessert. Boooo (and not the spooky ghost kind). A fun dessert for any fall occasion! Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. This recipe includes 3 layers- the crust, a pumpkin filling, and a cheesecake swirl, meeting all your dessert desires in one serving. Start by crushing the gingersnap cookies to crumbs or pulsing them into fine crumbs with a food processor. Bake until set at edges, about 30 minutes. These Gluten-Free Pumpkin Cheesecake Bars with a delicious oatmeal crust are the perfect addition to any holiday spread! For this recipe, a slightly spiced maple pecan crust is topped with creamy vanilla cheesecake … Moderate. Share: Ingredients ✓ 1 (16 oz.) Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. Tips for Making Cheesecake Low Points. These cheesecake bars aren't meant to just haunt the dessert table at your Halloween party, the memory of their delicious pumpkin flavor will haunt your dreams for nights to come. Then, it is just baking and cooling, easy peasy! This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.). Crack the eggs into a separate bowl. They’re thick, sweet and full of fall spices. 1⁄4 cup Monkfruit brown sugar sweetener. Once you have finished cooking and cooling your cheesecake bars to room temperature, you will then store in the fridge. I can revoke my consent at any time through the unsubscribe link in the email or message. Pumpkin desserts are always a huge hit with me! Also, for the best results, all of your ingredients should be at room temperature and mixed as little as possible, until each is just combined; you definitely don't want to overmix. You can withdraw your consent at any time. Bake until set at edges, about 30 minutes. Add the sugar and cream together for about 1 minute. Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling. Prep the Cheesecake Filling In a medium mixing bowl, beat the cream cheese until smooth. 1 spray(s), (5 one-second sprays per serving). Preheat oven to 325ºF. Add the eggs one at a time to the cream cheese, scraping the sides of … 20 People talking Join In Now Join the conversation! These One Point Sheet Pan Pumpkin Bars are so easy to make and baked in a sheet pan so it’s perfect for potlucks! Preheat oven to 325ºF. Alternatively, you can use a 9 X 13-inch nonstick pan. Add sweetener, sour cream, vanilla and maple extract. In the bowl of a stand mixer (you can also use a hand mixer) combine cream cheese and granular sugar substitute. You can also bake and refrigerate for up to three days before serving. My family loves this during the holiday season, or really any time of year. Mix with a fork until completely moistened. Stir pumpkin puree and spices into one half of the cheesecake mixture. Place crumbs in a small bowl. The Great Pumpkin Cheesecake Bars 1/9th of pan: 161 calories , 9g total fat (5g sat fat) , 261mg sodium , 18g carbs , 2.5g fiber , 4g sugars , 7.5g protein Green Plan SmartPoints ® value 4* Blue Plan (Freestyle ™ ) SmartPoints ® value 4* Purple Plan SmartPoints ® value 4* SERVINGS: MAKES 36 BARS. for 12 bars. Crust: Place a rack in center of oven; preheat to 350°F. They feature cinnamon graham crackers for the crust, as well as cream cheese, sour cream, and canned pumpkin for the filling. There’s a sturdy graham cracker crust on the bottom, then a layer of classic white cheesecake, and finally a delicate pumpkin cheesecake layer fragrant with cinnamon and pumpkin pie spices. After I made the Instant Pot Pumpkin Cheesecake, I got so many requests to make an oven-baked version, that I got to work asap and make this layered Pumpkin Cheesecake recipe.For more pumpkin flavor, check my Pumpkin … The next key ingredient is non-fat Greek yogurt which is used instead of any butter or oil. So I finally settled on this version – gingerbread pumpkin cheesecake bars. Preparation. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! Preheat oven to 350 degrees F. Next up, beat your eggs, pumpkin, sugar, and melted butter until smoooth. Bake and refrigerate for up to three days before serving. 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