crustless pumpkin cheesecake

Name: Low Carb Pumpkin Cheesecake Bars
Prep time: 10 min
Cook time: 40 min
Yield: 9
Cuisine: American
Ingredients: 8 ounce(s) cream cheese, softened; 5 - eggs; 1/2 cup(s) swerve sweetener; 15 ounce(s) can pumpkin; 1 teaspoon(s) pumpkin pie spice; 1 teaspoon(s) cinnamon; 1 teaspoon(s) vanilla extract

(1 RATING)

248 Pinches 3 Photos

Paula Mahon

Blue Eye, AR

Updated on Oct 23, 2014

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 Swerve Sweetener.

Rate

Low Carb if you use Splenda, and tastes like the inside of the best pumpkin pie you've ever had. It's made with cream cheese, pumpkin, eggs, spices, vanilla, sugar or Splenda and is truly a dream come true recipe. We have it every Thanksgiving. No Pie!

prep time 10 Min

cook time 40 Min

method Bake

yield 9 serving(s)

Ingredients

8 ounces cream cheese, softened
5 - eggs
1/2 cup swerve sweetener
15 ounces can pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract

How To Make crustless pumpkin cheesecake

Step 1

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

Step 2

Beat 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

Pour into prepared baking dish and bake 40 minutes. Let cool 10 minutes. Refrigerate for at least 1 hours. Serve cold.
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