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!