Pumpkin Cheesecake Bars

julieofthewolves

I made these last weekend and my office and husband thought they were great (I did too and now I am craving some). The calories seem high, but that is based on if you had only 12 slices out of a 13x9 pan. Those are huge pieces! I had about double that many servings.

Ingredients
Crust:
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup packed brown sugar
1/8 teaspoon salt
8 teaspoons chilled butter, cut into small pieces
Cooking spray

Filling:
1 1/4 cups canned unsweetened pumpkin
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 (8-ounce) package fat-free cream cheese, softened
1 (8-ounce) package 1/3-less-fat cream cheese, softened
3/4 cup egg substitute
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground allspice
1 large egg

Remaining ingredients:
1/4 cup chopped pecans
2 teaspoons water


Preparation
Preheat oven to 350°.
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Heat a nonstick skillet over medium-high heat. Add flour to pan; cook 5 minutes or until light brown, stirring often. Remove pan from heat. Transfer flour to a bowl; cool completely.

Combine cooled flour, 1/2 cup brown sugar, and salt in a food processor; pulse 5 times or until combined. Add chilled butter; pulse until mixture resembles fine meal. Press 1 cup of flour mixture evenly into the bottom of a 13 x 9-inch baking dish coated with cooking spray; reserve the remaining flour mixture. Bake at 350° for 10 minutes or until crust is lightly browned.

To prepare filling, spread pumpkin in an even layer on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes.

Combine granulated sugar, 1/2 cup dark brown sugar, and cream cheeses in a bowl. Beat with an electric mixer at medium speed 2 minutes or until smooth. Scrape pumpkin into bowl using a rubber spatula. Add egg substitute, cinnamon, vanilla, allspice, and egg; beat until smooth. Scrape batter into baked crust.

Combine reserved flour mixture and pecans in a small bowl; sprinkle with 2 teaspoons water. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 350° for 40 minutes or until filling is firmly set. Remove from heat; cool in pan on wire rack to room temperature. Cut into 12 portions. Serve at room temperature.

Yield
12 servings (serving size: 1 piece)

Nutritional Information
CALORIES 288(29% from fat); FAT 9.3g (sat 4.8g,mono 3.1g,poly 0.9g); PROTEIN 8.9g; CHOLESTEROL 39mg; CALCIUM 86mg; SODIUM 276mg; FIBER 1.5g; IRON 2mg; CARBOHYDRATE 42.9g



Michelle Sammons, New York, NY , Cooking Light, NOVEMBER 2007

julieofthewolves

I made these last weekend and my office and husband thought they were great (I did too and now I am craving some). The calories seem high, but that is based on if you had only 12 slices out of a 13x9 pan. Those are huge pieces! I had about double that many servings.

Ingredients
Crust:
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup packed brown sugar
1/8 teaspoon salt
8 teaspoons chilled butter, cut into small pieces
Cooking spray

Filling:
1 1/4 cups canned unsweetened pumpkin
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 (8-ounce) package fat-free cream cheese, softened
1 (8-ounce) package 1/3-less-fat cream cheese, softened
3/4 cup egg substitute
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground allspice
1 large egg

Remaining ingredients:
1/4 cup chopped pecans
2 teaspoons water


Preparation
Preheat oven to 350°.
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Heat a nonstick skillet over medium-high heat. Add flour to pan; cook 5 minutes or until light brown, stirring often. Remove pan from heat. Transfer flour to a bowl; cool completely.

Combine cooled flour, 1/2 cup brown sugar, and salt in a food processor; pulse 5 times or until combined. Add chilled butter; pulse until mixture resembles fine meal. Press 1 cup of flour mixture evenly into the bottom of a 13 x 9-inch baking dish coated with cooking spray; reserve the remaining flour mixture. Bake at 350° for 10 minutes or until crust is lightly browned.

To prepare filling, spread pumpkin in an even layer on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes.

Combine granulated sugar, 1/2 cup dark brown sugar, and cream cheeses in a bowl. Beat with an electric mixer at medium speed 2 minutes or until smooth. Scrape pumpkin into bowl using a rubber spatula. Add egg substitute, cinnamon, vanilla, allspice, and egg; beat until smooth. Scrape batter into baked crust.

Combine reserved flour mixture and pecans in a small bowl; sprinkle with 2 teaspoons water. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 350° for 40 minutes or until filling is firmly set. Remove from heat; cool in pan on wire rack to room temperature. Cut into 12 portions. Serve at room temperature.

Yield
12 servings (serving size: 1 piece)

Nutritional Information
CALORIES 288(29% from fat); FAT 9.3g (sat 4.8g,mono 3.1g,poly 0.9g); PROTEIN 8.9g; CHOLESTEROL 39mg; CALCIUM 86mg; SODIUM 276mg; FIBER 1.5g; IRON 2mg; CARBOHYDRATE 42.9g



Michelle Sammons, New York, NY , Cooking Light, NOVEMBER 2007

kjllose

Julie that sounds so yummy I just printed it out to try:bigsmile: Thanks ~Karen