Gluten-Free Pumpkin Swirl Dessert Bars

This delicious pumpkin dessert bars are taken to the next level with sweet swirl of classic cheesecake flavor.

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

teaspoons pumpkin pie spice

cup canned pumpkin

1/2

cup evaporated milk

egg

Cheesecake Swirl:

ounces low fat cream cheese

tablespoons sugar

1/2

teaspoon vanilla

egg yolk

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.

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.

In medium bowl, mix Pumpkin Filling ingredients. Spread onto crust.

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.

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

Sugars

10g

Fat

7.4g