Pumpkin Cheesecake Bars
User Reviews
5
Pumpkin Cheesecake Bars
Description
These bars start with a base of graham cracker crumbs combined with melted coconut oil or butter, pressed into an 8x8 baking pan, and pre-baked to a dry, firm crust. The filling blends softened cream cheese and Greek yogurt until light, then incorporates pumpkin puree, sweetener, egg, cornstarch, pumpkin pie spice, and vanilla. Baked gently at 300°F, the filling sets with a slight wobble in the center indicating doneness. Cooling completely before refrigeration allows the bars to firm up for clean slicing.
The crust provides a slightly crunchy texture that contrasts with the creamy, smooth filling rich with autumnal spices. The use of Greek yogurt adds a bit of tang and lowers fat compared to traditional cheesecake. Topping bars with powdered sugar is optional but adds a light sweetness and decorative touch.
Substitutions like brown rice cereal can replace graham cracker crumbs with the same quantity, adjusting sweetness accordingly. The bars-store well covered in the refrigerator, making them suitable for preparation several hours ahead.
Brown rice cereal may replace graham cracker crumbs using the same amount.Adjust sweetener when using cereal substitution by adding 2 tablespoons stevia.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs cinnamon or plain
- ¼ cup coconut oil or melted butter, melted
For the Filling
- 8 ounces cream cheese softened, ⅓ less fat
- 1 cup Greek yogurt reduced fat
- ⅔ cup pumpkin puree not pumpkin pie mix, pure
- ¾ teaspoon stevia or ½ cup granulated sugar
- 1 large egg
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon corn starch
Instructions
- Heat oven to 300°F.
- Line a 8x8 baking dish with parchment paper
- In a medium size bowl, combine the graham cracker crumbs with the melted coconut oil (or butter).
- Press the crust on the bottom of the baking dish with your fingers.
- Bake at 300°F for 20-22 minutes or until it feels dry to the touch. Cool completely.
- In the mixing bowl, add the cream cheese and yogurt and beat on low speed until light and fluffy.
- Add in the pumpkin purée and stevia (or sugar).
- Add the egg and mix until just combined
- Mix in the cornstarch, cinnamon, pumpkin pie spice and vanilla extract until combined.
- Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. (if using granulated sugar, baking time may vary)
- Cool completely
- Cover with plastic wrap and refrigerate for at least 3 hours before cutting bars.
- Once chilled, slice into bars and top each bar with powdered sugar if desired.
- Store in an air tight container in the refrigerator for up to 5 days.
- ENJOY!!
Notes
- You can substitute brown rice cereal for graham cracker crumbs in the crust using equal amounts.
- If using the cereal substitution, add 2 tablespoons stevia to balance sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1small bar | |
| Calories | 109kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 128mg | 5% |
| Potassium | 70mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 1675IU | 34% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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