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Lighter Pumpkin Pie Cheesecake Bars: Easy Fall Dessert

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These lighter pumpkin pie cheesecake bars are creamy, spiced, and satisfying—everything you want in a fall dessert, without the heavy feeling. Made with a secret ingredient (cottage cheese), they’re quick to prepare and perfect for potlucks, Thanksgiving, or a cozy treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • 8 ounces reduced-fat cream cheese, softened
  • 1 cup low-fat cottage cheese (small curd)
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 2 tablespoons all-purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup light brown sugar, packed
  • 1 ½ teaspoons pumpkin pie spice
  • 1 large egg, at room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and cinnamon. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. In a food processor or blender, blend cottage cheese on high for 60-90 seconds until completely smooth. Set aside.
  4. In a large mixing bowl, beat cream cheese with an electric mixer until smooth, about 2 minutes. Add blended cottage cheese, ½ cup granulated sugar, and vanilla extract; beat until combined. Add 2 eggs, one at a time, beating on low after each addition. Add flour and mix until smooth. Do not overmix.
  5. In a separate bowl, whisk together pumpkin puree, brown sugar, and pumpkin pie spice. Add 1 egg and whisk until smooth.
  6. Pour about two-thirds of the cheesecake mixture over the crust and spread evenly. Drop spoonfuls of pumpkin mixture over the top, then dollop remaining cheesecake mixture on top. Gently swirl with a knife or skewer to create a marbled effect.
  7. Bake for 35-40 minutes, until edges are set and center jiggles slightly. If top browns too quickly, tent with foil after 25 minutes.
  8. Cool completely in the pan on a wire rack (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
  9. Use parchment overhang to lift bars out of pan. Slice into 16 squares with a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are key for a smooth filling. Do not overmix the cheesecake batter to avoid cracks. Chilling for at least 4 hours (preferably overnight) is essential for clean slices. For a gluten-free version, use gluten-free graham crackers and substitute flour with almond flour or cornstarch.

Nutrition

Keywords: pumpkin cheesecake bars, lighter cheesecake, fall dessert, pumpkin dessert, cottage cheese cheesecake, easy dessert, potluck dessert

Find it online: https://spoonmira.com/lighter-pumpkin-pie-cheesecake-bars-easy-fall-dessert/