My crafting and family life journal

Pumpkin Cheesecake Bars

I have been trying to think of ways to use some of the pie pumpkins from this years harvest and a few of the eggs that our chicken have given us. With the cool weather cheese cake sounded like a good idea, and a low fat, low sugar treat sounded even better. My family loved this trat so much that I thought that I would share the recipe with you.

Pumpkin cheesecake bars



  • 1 1/2 cups gluten free gram cracker  crumbs
  • 1/4 cup melted butter or coconut oil

Cheesecake filling

  • 8 ounces low fat cream cheese
  • 1/2 cup unrefined sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 1/3 cups pumpkin puree
  • 1/4 cup plain Greek yogurt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice


  1. Preheat the oven to 300 degrees
  2. For the crust:
    1. In a medium bowl, mix together the gram crumbs and the butter.
    2. Line a 8″ x 8″ pan with parchment paper and pat the crust evenly on the bottom of the pan.
  3. For the cheesecake filling:
    1. Beat the cream cheese ans sugar until fluffy.
    2. Add the eggs ans mix until combined.
    3. Add the remaining cheesecake ingredients and mix just until combined.
  4. Pour the filling over the crust and bake for 35 minutes or until the middle of the cheesecake bars appears set and no longer jiggles when you move the pan.
  5. Open the oven door and let the bars cool completely before removing from the oven.
  6. Cover and store the bars in the refrigerator for up to 5 days.



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: