Low-Carb Pumpkin Cheesecake Bars
Description
Skip the crust and focus on the filling in this low-carb recipe for pumpkin cheesecake bars that qualifies as a keto dessert.
Ingredients
•
cooking spray
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1 (8 ounce) package cream cheese, softened
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1 (15 ounce) can pumpkin puree
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5 eggs
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1 cup granular sucralose sweetener (such as Splenda®)
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1 teaspoon pumpkin pie spice
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
2
Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
3
Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.