High Protein Pumpkin Cheesecake Bars Recipes

PERFECT PUMPKIN CHEESECAKE BARS

Perfect Pumpkin Cheesecake Bars image

These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!

Provided by Kiwi

Categories Fruits and Vegetables Vegetables Squash

Time 9h35m

Yield 24

Number Of Ingredients 15

Ingredients

1 ½ cups all-purpose flour
½ cup butter, softened
¼ cup white sugar
8 ounces cream cheese
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
¾ cup white sugar
2 eggs
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.6 g, Cholesterol 47.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.4 g, Sodium 170.4 mg, Sugar 12.5 g

HIGH PROTEIN PUMPKIN CHEESECAKE BARS

High Protein Pumpkin Cheesecake Bars image

Pumpkin, cream and cottage cheese, and protien powder make for a healthy, high protein delicious snack!

Provided by yogiclarebear

Categories Cheesecake

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 egg whites
5 ounces fat free cream cheese
2 scoops vanilla whey protein powder
1 cup fat-free cottage cheese
1 cup pumpkin puree
1/2 cup Splenda granular
1 teaspoon vanilla extract
nonstick cooking spray

Steps:

Preheat oven to 350 degrees.
In a blender, combine all ingredients and mix well.
Spray 8 mini-loaf tins with non-stick spray, and distribute batter evenly.
Bake for about 25-30 minutes.
When the bars are done, flip them out of the pan onto a sheet of foil, chill and store in the fridge.

Nutrition Facts : Calories 41.2, Fat 0.3, SaturatedFat 0.1, Cholesterol 3.4, Sodium 198.1, Carbohydrate 3.6, Fiber 0.1, Sugar 1.6, Protein 5.7

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