Double Pumpkin Cheesecake Bars

Double Pumpkin Spice Cheesecake Bars


What you will need:

1 PKG Pumpkin Spice Kookie Mix

1/3 cup Crushed Pecans or other nuts

1 can Pumpkin Puree

4 tablespoons softened Butter

10 oz. softened Cream Cheese

¼ c + 2 tablespoons Heavy Whipping Cream

2 1/2 teaspoons Vanilla

¾ c powdered Sweetener

¼ teaspoon Pumpkin Pie Spice

2 Large Eggs

Pinch of Salt

Loaf Pan

Parchment Paper

Makes 8 Bars

Preheat oven to 350 degrees.  Line Loaf Pan with Parchment Paper

For the Crust:  Mix the Pumpkin Spice Kookie Mix, ¼ cup Pumpkin Puree, 4 tablespoons softened butter and crushed pecans together in a bowl.  Place batter in the prepared loaf pan.  Spread the batter evenly.  Bake for 15 min.  Remove and cool slightly.

For the Filling:  Mix together 8 oz. softened Cream Cheese, ¼ cup HWC, 9 oz (the remainder of the can of pumpkin puree) 2 teaspoons vanilla, ½ cup powdered Sweetener, ¼ teaspoon Pumpkin Pie Spice, 2 large Eggs, Pinch of Salt.  Mix until well combined.

Reduce heat in oven to 325 degrees.  Spread Cream Cheese mixture onto the slightly cooled crust and return to oven.  Bake an additional 25-35 minutes.  The center will be jiggly and will set up as it cools in the fridge.

Remove from oven, cool slightly and then refrigerate overnight or at least 6 hours.

For the Topping:  You can top it just with Whipped Cream or you can add a cream cheese frosting.

Mix 2 oz. softened Cream Cheese, 2 tablespoons Heavy Whipping Cream, ¼ cup powdered Sweetener, ½ teaspoon Vanilla.

Note:  Start with 1/8 cup of sweetener and then add to taste. 

Prepared Macros:  270 calories, 23 g fat, 28 g carbs, 4 g fiber, 20 g sugar alcohol, 5 g protein.  4 net grams carbs per serving.


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