Total Time
1 hour
Serving Size
Makes 16 Servings
Crust:
1 1/2
cups gluten free graham style cracker crumbs
1/4
cup butter, melted
Pumpkin Filling:
1/2
cup sugar
2
teaspoons pumpkin pie spice
1
cup canned pumpkin
1/2
cup evaporated milk
1
egg
Cheesecake Swirl:
4
ounces low fat cream cheese
2
tablespoons sugar
1/2
teaspoon vanilla
1
egg yolk
1.
Heat oven to 350°F. Line 8 x 8-inch baking pan with aluminum foil leaving 2 inches of overhang to use when lifting cooled bars.
2.
In medium bowl, stir Crust ingredients until well mixed. Firmly press into bottom of prepared pan. Bake 8 to 10 minutes or until fragrant and lightly browned.
3.
In medium bowl, mix Pumpkin Filling ingredients. Spread onto crust.
4.
In small bowl, beat Cheesecake Swirl ingredients with electric mixer on low speed until well blended. Spoon tablespoons of mixture on top of pumpkin mixture. With small knife, carefully swirl into pumpkin layer to create marbled look.
5.
Bake 30 to 40 minutes or until center is set and knife inserted near center comes out clean. Cool completely. Refrigerate 2 hours before cutting.
Calories
127
Protein
2.2g
Carbohydrates
13g
Fiber
1g
Sugars
10g
Fat
7.4g
Cholesterol
42mg
Sodium
108mg
Saturated Fat
4.4g
Product information not available.