The manufacturing process is extremely simple, you simply need to adhere to the methods that we have actually composed on this page. The adhering to are the phases of just how to prepare Gingersnap Pumpkin Cheesecake Bars.
Rich, creamy pumpkin cheesecake bars atop a gingersnap crust with a dab of whipped cream!
These bars are extremely easy to make and are low in fat with a silky smooth cheesecake texture and rich Autumn spice flavor. If you’re looking for an even healthier alternative, use Splenda instead of sugar.
You’ll Need:
2 packages (8 ounces each) reduced-fat cream cheese or Neufchâtel Cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
1
2 packages (8 ounces each) reduced-fat cream cheese or Neufchâtel Cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
1
Prepare Gingersnap Pie Crust mix & press into the bottom of a 9×13 baking dish (coated with cooking spray).
In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice, and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour.
For full instructions please see : www.budget101.com
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Originally posted 2018-05-20 17:00:21.
