Pumpkin Cheesecake Squares

Adapted from

  • 8 ozs fat-free cream cheese, softened
  • 1 whole egg
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 14 ozs pumpkin quick bread mix
  • 1 tsp pumpkin pie spice
  • 3/4 cup fat-free milk
  • 2 tbsps olive oil
  • 2 whole eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup walnuts, chopped
  • 2 tbsps margarine, melted
Pumpkin Cheesecake Squares
Prepare 17 square pans with cooking spray; set aside. In a mixing bowl, combine cream cheese, egg, sugar, and one teaspoon vanilla extract; set aside. In another mixing bowl, combine quick bread mix and pumpkin pie spice. In a small bowl, set aside 3/4 cup dry mixture for topping. In another mixing bowl, combine remaining quick bread mix, milk, oil, remaining eggs, and remaining vanilla extract, Mix until all is moistened. Spread batter evenly into prepared pans. Preheat oven to 350. Spread cream cheese mixture evenly overtop batter in each pan. Add margarine and walnuts to reserved dry mixture. Sprinkle evenly over top cream cheese mixture in pans. Bake for 25 minute, or until toothpick inserted in center comes out clean.
Email Recipe
Print Recipe
Posted: 7/7/2016
Rated by 0 users (0.00)
WW Points* : 3.50
17 servings
Nutrition Facts
Servings Per Recipe 17
Amount Per Serving
Calories 160
Calories from Fat 49 (31%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 231mg 10%
Potassium 12mg 4%
Total Carbohydrate21g 7%
Dietary Fiber 1g 4%
Sugars 15g
Protein 5g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.