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🎃 Layered Pumpkin Cheesecake Bars 🍰: A Light and Luscious Holiday Dessert

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If you’re searching for a delicious and guilt-free dessert to serve this holiday season, these Layered Pumpkin Cheesecake Bars are the perfect treat! They combine the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin, all while being lower in calories. These bars are light yet indulgent, making them a delightful addition to your holiday table.

Ingredients

Scale

Ingredients You’ll Need

For the Crust:

  • 1 1/2 cups graham cracker crumbs: The base of the bars, providing a slightly sweet, crunchy foundation.
  • 2 tablespoons granulated sugar: Adds a touch of sweetness to the crust.
  • 1/4 cup unsalted butter, melted: Binds the crumbs together to form a firm crust.

For the Cheesecake Layer:

  • 8 oz reduced-fat cream cheese, softened: Adds creaminess while keeping the bars lighter.
  • 8 oz fat-free cream cheese, softened: Further lightens the cheesecake layer without sacrificing texture.
  • 1/2 cup granulated sugar: Sweetens the cheesecake layer.
  • 1/4 cup fat-free sour cream: Adds tanginess and smoothness.
  • 1 teaspoon vanilla extract: Enhances the flavor with a subtle sweetness.
  • 2 large egg whites: Helps lighten the texture.
  • 1 large egg: Adds richness and helps set the cheesecake layer.

For the Pumpkin Layer:

  • 1 cup canned pumpkin puree: The star ingredient, adding rich pumpkin flavor.
  • 1/4 cup granulated sugar: Sweetens the pumpkin layer.
  • 1 teaspoon ground cinnamon: Adds warmth and spice.
  • 1/4 teaspoon ground ginger: Brings a hint of zest.
  • 1/4 teaspoon ground nutmeg: Adds depth and warmth.
  • 1/4 teaspoon ground cloves: Enhances the spiced flavor profile.
  • 1/2 teaspoon vanilla extract: Complements the pumpkin spices.

Instructions

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease the pan.

2. Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of the prepared baking pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.

3. Prepare the Cheesecake Layer

In a large mixing bowl, beat the reduced-fat and fat-free cream cheese together until smooth and creamy.

Add the granulated sugar, fat-free sour cream, and vanilla extract, and continue to beat until well combined.

Add the egg whites and egg, one at a time, beating on low speed until just combined. Be careful not to overmix, as this can cause the cheesecake to crack during baking.

4. Prepare the Pumpkin Layer

In a separate bowl, combine the canned pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Stir until smooth and well combined.

5. Assemble the Layers

Pour half of the cheesecake mixture over the prepared crust, spreading it evenly with a spatula.

Carefully spoon the pumpkin mixture over the cheesecake layer, spreading it gently to avoid mixing the layers.

Top with the remaining cheesecake mixture, spreading it evenly over the pumpkin layer.

6. Bake the Bars

Bake the bars in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly browned.

Remove from the oven and allow the bars to cool completely in the pan.

7. Chill and Serve

Once cooled, refrigerate the bars for at least 3 hours, or overnight, to allow them to fully set.

When ready to serve, lift the bars out of the pan using the parchment paper overhang and cut them into 16 squares.

Serve chilled, and enjoy the creamy, spiced goodness of these light yet luscious cheesecake bars!

Notes

Tips for Making the Perfect Layered Pumpkin Cheesecake Bars

  • Use softened cream cheese: This ensures a smooth, creamy filling without lumps.
  • Do not overmix: Overmixing can cause air bubbles, which may lead to cracks in the cheesecake.
  • Chill thoroughly: Allowing the bars to chill for several hours ensures they are fully set and easy to cut.

Nutrition

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