Here’s a Weight Watchers Pumpkin Cheesecake graham cracker crust Swirl Bars recipe that makes 12 servings. These are creamy, indulgent, and just three points each!
Ingredients
- For the Crust:
- 3/4 cup low-fat graham cracker crumbs
- 2 tbsp i can’t believe it’s not butter melted
- For the Filling:
- 8 oz reduced-fat cream cheese softened
- 1/2 cup canned pumpkin purée not pumpkin pie filling
- 1/3 cup granulated sugar substitute like Splenda or Stevia
- 2 tbsp nonfat Greek yogurt
- 2 large egg whites
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- Pinch of salt
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a small bowl, mix the graham cracker crumbs and melted butter. Press the mixture evenly into the prepared pan to form the crust. Bake for 8 minutes, then let it cool.
- Make the Cheesecake Mixture:
- In a medium bowl, beat the cream cheese and Greek yogurt until smooth. Add the sugar substitute, egg whites, vanilla, and salt, and mix until well combined.
- Make the Pumpkin Mixture:
- In a separate bowl, mix the pumpkin purée, half of the cream cheese mixture, pumpkin pie spice, and cinnamon until smooth.
- Assemble the Bars:
- Pour most of the cream cheese mixture over the cooled crust, reserving about 1/4 cup. Spread the pumpkin mixture evenly over the top.
- Drop spoonfuls of the reserved cream cheese mixture over the pumpkin layer and use a knife to gently swirl it for a marbled effect.
- Bake:
- Bake for 35–40 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 2 hours.
- Cut and Serve:
- Once chilled, cut into 12 equal bars.
- Tips:
- Store leftovers in the refrigerator for up to 3 days.