Thursday, October 13, 2011

Chasing Pumpkin!

So the season is finally here!  PUMPKIN EVERYTHING!  I must say, between pumpkin pie, pumpkin spice lattes, pumpkin porter, pumpkin bagels and muffins lead me to feeling as if I am in heaven during the fall and winter.  To spice up your kitchen this season, check out the PHENOMENAL recipe for Pumpkin Cheesecake Bars from Weight Watchers. :-)


1 spray(s) cooking spray   
9 whole reduced-fat cinnamon graham crackers   
3 Tbsp butter   
16 Tbsp fat-free cream cheese   
1 cup(s) sugar   
 2 cup(s) fat-free sour cream   
1/2 tsp ground cinnamon   
1/2 tsp ground nutmeg   
1/4 tsp ground ginger   
1/4 tsp ground cloves   
 3 large egg(s)   
 1 cup(s) canned pumpkin   


  • Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.
  • Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl.
  • Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
  • Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
  • Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated.
  • Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined.
  • Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.)
  • Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
  • Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving 4 Points Plus per serving!

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