Low Carb Pumpkin Cheesecake Bars

Paula Todora

By
@ptodora

This tastes like the inside of a pumpkin pie-easy to make and doesn't taste like there is cream cheese in it at all. Crustless too. Great low carb dessert, but everyone loves it. I serve it with whipped whipping cream sweetened with a touch of cinnamon and some Splenda.

Rating:
★★★★★ 1 vote
Comments:
Serves:
9
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

8 oz
cream cheese, softened
5
eggs
1 c
splenda
15 oz
can pumpkin
1 tsp
pumpkin pie spice
1 tsp
cinnamon
1 tsp
vanilla extract

Step-By-Step

1Preheat oven to 350 degrees. Spray a 8"x8" balking pan with nonstick cooking spray.
2Beat the cream cheese in the mixing bowl of an electric mixer on high until smooth. Add the remaining ingredients and continue beating until smooth.
3Pour into prepared baking dish and bake 40 minutes. Let cool 10 minutes. Refrigerate for at least 1 hours. Serve cold.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb