Swirled Pumpkin Cheesecake Bars |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light!Jean Ecos, Hartland, Wisconsin Ingredients:
1 cup graham cracker crumbs |
2 tablespoons sugar |
2 tablespoons reduced-fat butter, melted |
filling: |
11 ounces reduced-fat cream cheese |
1/3 cup reduced-fat sour cream |
1/3 cup sugar |
2 teaspoons king arthur unbleached all-purpose flour |
1/2 teaspoon vanilla extract |
1 egg, lightly beaten |
1/2 cup canned pumpkin |
1 tablespoon brown sugar |
Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack.
2. For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended.
3. Pour plain batter over crust. Drop pumpkin batter by tablespoons over plain batter. Cut through batter with a knife to swirl. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers. Yield: 16 servings.
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