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Lighter Pumpkin Cheesecake Bars: Easy Healthy Fall Dessert

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These lighter pumpkin cheesecake bars are creamy, spiced, and just sweet enough, with a buttery crust that stays crisp. A healthier twist on a classic fall dessert, they are perfect for Thanksgiving, potlucks, or a cozy weekend treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup melted coconut oil (or unsalted butter, melted)
  • 2 tablespoons maple syrup (or honey)
  • ¼ teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup cottage cheese (small-curd, 2% or full-fat, blended until smooth)
  • ¼ cup maple syrup (or honey)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 8 ounces cream cheese (reduced-fat or full-fat, softened to room temperature)
  • ½ cup cottage cheese (small-curd, 2% or full-fat, blended until smooth)
  • ¼ cup maple syrup (or honey)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour (or cornstarch)
  • ¼ cup chopped pecans (or walnuts, optional)
  • Whipped cream (dairy or coconut-based, for serving, optional)
  • Extra cinnamon (for dusting, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray the parchment with non-stick cooking spray.
  2. Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup melted coconut oil, 2 tablespoons maple syrup, and ¼ teaspoon salt. Stir until the mixture looks like wet sand and holds together when pressed between your fingers. If it seems too dry, add another teaspoon of melted coconut oil. If too wet, add a tablespoon more crumbs.
  3. Press the crust into the pan: Transfer the crumb mixture to your prepared pan and press it down firmly and evenly using the bottom of a measuring cup. Bake for 10 minutes, until the crust is lightly golden and fragrant. Set aside to cool while you make the fillings.
  4. Blend the cottage cheese: While the crust cools, add 1 cup of cottage cheese (total for both layers) to your blender or food processor. Blend on high for 30-60 seconds, until completely smooth with no lumps. Scrape down the sides as needed. Divide the blended cottage cheese evenly between two bowls — ½ cup for the pumpkin layer and ½ cup for the cheesecake layer.
  5. Make the pumpkin layer: In a medium bowl, combine 1 cup canned pumpkin puree, ½ cup blended cottage cheese, ¼ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk until smooth and well combined.
  6. Make the cheesecake layer: In a separate bowl, beat 8 ounces softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the remaining ½ cup blended cottage cheese, ¼ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon all-purpose flour. Beat on low speed until just combined — do not overmix. Scrape down the sides of the bowl.
  7. Layer the fillings: Pour the pumpkin mixture over the cooled crust and spread it into an even layer. Then, gently spoon the cheesecake mixture over the pumpkin layer in dollops. Use a spatula to spread it carefully, or leave it in dollops for a marbled effect.
  8. Bake the bars: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set and lightly puffed, but the center should still have a slight jiggle when you gently shake the pan. If the top starts browning too quickly, tent loosely with foil after 25 minutes.
  9. Cool completely: Remove the pan from the oven and place it on a wire rack. Let it cool to room temperature, about 1 hour. Then, transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.
  10. Slice and serve: Once fully chilled, lift the bars out of the pan using the parchment handles. Place on a cutting board and use a sharp knife to slice into 16 squares. For clean cuts, wipe the knife clean between each slice. Run the knife under hot water for even cleaner cuts. Serve cold or at room temperature, with whipped cream and a dusting of cinnamon if desired.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the cheesecake layer to prevent cracking. The bars need at least 4 hours of chilling (preferably overnight) to set properly. For clean slices, use a hot knife and wipe it clean between cuts. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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