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.


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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

Step 1 Direction Photo

1Preheat oven to 350 degrees. Spray a 8"x8" balking pan with nonstick cooking spray.

Step 2 Direction Photo

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.

Step 3 Direction Photo

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