Friday, November 7, 2014

Pumpkin Cheesecake Squares (2014:38)

Mr. Higgins loves cheesecake - especially pumpkin cheesecake.  In lieu of going to Costco and getting a huge, unhealthy pumpkin cheesecake, I decided to try this recipe, which I finally found online.  It took a while to find a recipe for cheesecake bars made in a 9x9 or 8x8 pan - but that's what I wanted in order to control portion sizes. 

To begin, I made the crust from these delicious Chocolate Chip Cheesecake Squares - super easy and low on butter. Then on to the first layer of the bars - the cheesecake layer.  Notice that the recipe says 11 oz of cream cheese.  I bought only one brick of the stuff, meaning I had 8 oz.  So, I threw in a bit more sour cream, tasting as I went, until the filling tasted cheesecakey-ey enough. 

The pumpkin layer is super easy and quick.  However, spreading both the layers on top of the crust proved to be a bit tedious - so much so that next time, I'm tempted to just blend it all up together. 

The result was fabulous.  Delicious.  Yummy.  Amazing - and low fat!  These were 120 calories when cut into 16 squares.  I'll be making these every autumn!

1 comment:

Stephanie said...

If you loved those squares, you should try this recipe:
Loveta made them for us on Halloween, and they were delicious! She lightened up the recipe by using either fat-free or reduced-fat dairy products instead of the full-fat versions listed. Then we used a dollop of lite Cool-Whip instead of the whipped cream. They were just 2 PointsPlus per "cupcake"!