Makes 16 Servings
cups gluten free graham style cracker crumbs
cup butter, melted
teaspoons pumpkin pie spice
cup canned pumpkin
cup evaporated milk
ounces low fat cream cheese
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.
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