Skinny Pumpkin Cheesecake Bars
‘Tis the season, my friends! Yes, it’s September and it’s time to bust out ALL of the pumpkin. Those of you who live in colder areas are like, “OMG! Stooooopp!” and for those in the warmer temps like myself, I can’t wait for it to get cooler outside. All the Halloween decor is up at Target. Gah! This is truly my favorite time of year! Maddie is already asking for us to put up the decorations so I’m thinking that is totally going to happen soon.
We are kicking off the unofficial start to fall and pumpkin season with these amazing Skinny Pumpkin Cheesecake Bars! First, they are just over 100 calories per square which is a total win and obviously means you can eat like 10 of them at once…or not…
I based this recipe off some other skinny cheesecake bars I’ve made on this blog and really just added pumpkin puree and some spices. One mistake I realized after cutting into these was that I totally forgot to add the flour. Even though it’s just a couple of tablespoons, the flour really helps stabilize these bars so don’t forget it!
Feel free to experiment with the cinnamon and nutmeg in this recipe. You can add more or less depending on your tastes! Happy Pumpkin Season!
- 3/4 cup graham crackers
- 3 tablespoons unsalted butter, melted
- 8 ounces reduced fat cream cheese (or Neufchâtel cheese), softened
- 1/2 cup pumpkin puree
- 3/4 cup 0% plain Greek yogurt
- 2 large egg whites
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil with some overhang on the side.
- In a bowl, stir together the graham cracker crumbs and melted butter until well-combined. Press the crumbs into the lined baking dish. Bake for 8-9 minutes. Set aside to make filling.
- Beat the softened cream cheese in a mixing bowl for about 1 minute. Beat in the yogurt, pumpkin puree, sugar, egg whites, and the flour for about 3 minutes. Stir in the vanilla and spices. Pour the filling into the baking dish over the crust.
- Bake the bars for 20 minutes. Cover the pan with foil and bake for another 5 minutes.
- Let the bars chill for 30 minutes and then store in the fridge to chill for at least 4 hours before cutting.
Amount Per Serving: Calories: 116 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 18mg Sodium: 83mg Carbohydrates: 12g Fiber: 0g Sugar: 8g Protein: 3g