Pumpkin cheesecake squares
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ----Crust And Topping---- | ||
| 1 | cup | Unbleached flour |
| ⅓ | cup | Brown sugar; packed |
| 5 | tablespoons | Margarine; cold |
| ½ | cup | Walnuts; chopped fine --Filling---- |
| 8 | ounces | Fat-free cream cheese; softened |
| ¾ | cup | Granulated sugar |
| ½ | cup | Pumpkin |
| 2 | Egg whites; whipped | |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Vanilla |
| 1 | teaspoon | Allspice |
Directions
Preheat oven to 350, Prepare a 8" square pan with cooking spray and flour; set aside. To prepare crust and topping, combine flour and brown sugar. Cut in margarine to make crumb mixture. Sit in walnuts. Set aside ¾ cup mixture for topping. Press remaining mixture into bottom of prepared pan.
Bake for 15 minutes. Meanwhile, to prepare filling, combine cream cheese, granulated sugar, pumpkin, egg whites, cinnamon, vanilla, and allspice; blend until smooth. Pour over baked crust. Sprinkle with reserved topping.
Bake for another 40 minutes or until slightly firm. MC formatting by bobbi744@...
Recipe by: Libby's Favorite Pumpkin Recipes Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart <bobbi744@...> on Nov 02, 1997