Pumpkin Cheesecake Mini Bars

Pumpkin Cheesecake Mini Bars
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    25
    servings

Ingredients

Instructions

PREHEAT oven to 350° F. Line 8-inch-square pan with foil.

COMBINE butter and Crust Mix in small bowl until well blended. Reserve 2 tablespoons of crust mixture for topping. Lightly press remaining crust mixture onto bottom of prepared pan.

BAKE for 5 minutes.

BEAT cream cheese and Filling Mix in large mixer bowl on Medium speed for 4 minutes until light and fluffy. Stir in LIBBY’S® 100% Pure Pumpkin*. Spread filling over prebaked crust. Smooth top with spatula.

BAKE for 28 to 30 minutes or until edges of cheesecake are set but center still moves very slightly. Remove from oven to wire rack. Immediately top with reserved 2 tablespoons of crust mixture. Cool for 1 to 2 hours. Cover; refrigerate for at least 2 hours or overnight. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store refrigerated in airtight container up to 3 days.

*The 8-oz. can of LIBBY’S® 100% Pure Pumpkin included in this kit contains 1 cup of pumpkin.

TIP:
• 1 package (8 oz.) 1/3 less fat cream cheese (Neufchâtel) can be substituted for the cream cheese.

Nutritional Information

% Daily Value *

  • Total Fat 6g 9%
  • Saturated Fat 3.5g 18%
  • Cholesterol 20mg 7%
  • Sodium 70mg 3%
  • Carbohydrates 11g 4%
  • Dietary Fiber 1g 4%
  • Vitamin A 25%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%
  • Sugars 8g
  • Protein 1g

* Percentage Daily Values are based on a 2000 calorie diet.