Pumpkin Cheesecake Bars

Portions:
16

Serving Size:
one bar, 2-inch square

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 5 tablespoons butter
  • 8 ounces cream cheese
  • 1 cup all-purpose flour
  • 1/3 cup golden brown sugar
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup pureed pumpkin
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat oven to 350° F.
  2. Set out butter and cream cheese to soften.
  3. In a medium bowl, combine flour and brown sugar. Cut-in butter to make a crumb mixture.
  4. Set aside 3/4-cup mixture for topping. Press remaining mixture into bottom of a 8" x 8" x 1-1/2" baking pan.
  5. Bake in for 15 minutes and remove from oven. Cool slightly.
  6. Lightly beat eggs. Combine cream cheese, sugar (or substitute), pumpkin, eggs, cinnamon, allspice and vanilla in large mixer bowl. Blend until smooth.
  7. Pour mixture over baked crust. Sprinkle with reserved topping. 
  8. Bake an additional 30 to 35 minutes.
  9. Cool before cutting into bars. 

Helpful hints

  • Be sure to pack brown sugar when measuring 1/3 cup.
  • Substitute Splenda® granular sweetener for 3/4 cup sugar to reduce carbohydrate to 14 grams per serving. 
  • Pumpkin is high in potassium but the small amount per serving keeps this recipe kidney-friendly.

Nutrients per serving

Calories 184

Protein 2 g

Carbohydrates 22 g

Fat 10 g

Cholesterol 52 mg

Sodium 84 mg

Potassium 62 mg

Phosphorus 40 mg

Calcium 28 mg

Fiber 0.6 g

Renal and renal diabetic food choices

  • 1 high calorie
  • 2 fat

Carbohydrate choices

1-1/2

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