Quote:
Ingredients
CRUST:
20 crème-filled chocolate sandwich cookies (I used almond meal and added a little Splenda)
2 1/2 tablespoons unsalted butter, melted (I used I Can't Believe It's Not Butter Spray)
FILLING:
2 8-oz. packages cream cheese, at room temperature (I used Neufchatel cheese)
1 cup sugar (I used Splenda)
1 cup canned pumpkin puree
3 large eggs, at room temperature
1 teaspoon vanilla extract
3 tablespoons all-purpose flour (I used whole wheat all-purpose flour)
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Preparation
1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
Note:
Note: Pipe whipped cream onto bars in a circular motion. Use mini chocolate chips for eyes.
Ingredients
CRUST:
20 crème-filled chocolate sandwich cookies (I used almond meal and added a little Splenda)
2 1/2 tablespoons unsalted butter, melted (I used I Can't Believe It's Not Butter Spray)
FILLING:
2 8-oz. packages cream cheese, at room temperature (I used Neufchatel cheese)
1 cup sugar (I used Splenda)
1 cup canned pumpkin puree
3 large eggs, at room temperature
1 teaspoon vanilla extract
3 tablespoons all-purpose flour (I used whole wheat all-purpose flour)
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Preparation
1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
Note:
Note: Pipe whipped cream onto bars in a circular motion. Use mini chocolate chips for eyes.
This is the nutritional info BEFORE I made my substitutions:
Quote:
Recipe Time
Prep Time: 15 Minutes
Bake: 57 Minutes
Chill: 3 Hours
Nutritional Information
Amount per serving
Calories: 340
Fat: 21g
Saturated fat: 11g
Protein: 6g
Carbohydrate: 35g
Fiber: 2g
Cholesterol: 101mg
Sodium: 285mg
Recipe Time
Prep Time: 15 Minutes
Bake: 57 Minutes
Chill: 3 Hours
Nutritional Information
Amount per serving
Calories: 340
Fat: 21g
Saturated fat: 11g
Protein: 6g
Carbohydrate: 35g
Fiber: 2g
Cholesterol: 101mg
Sodium: 285mg
