8ouncesblock of light⅓ less fat cream cheese, softened
¾teaspoonof steviaor ½ cup granulated sugar
1largeegg
1teaspoonvanilla extract
1teaspooncorn starch
1cupreduced fat Greek yogurt
⅔cupcanned pumpkinnot pumpkin pie mix
2teaspoonspumpkin pie spice
Instructions
Heat oven to 300°F.
Line a 8x8 baking dish with parchment paper
In a medium size bowl, combine the graham cracker crumbs with the melted coconut oil (or butter).
Press the crust on the bottom of the baking dish with your fingers.
Bake at 300°F for 20-22 minutes or until it feels dry to the touch. Cool completely.
In the mixing bowl, add the cream cheese and yogurt and beat on low speed until light and fluffy.
Add in the pumpkin purée and stevia (or sugar).
Add the egg white and mix until just combined
Mix in the cornstarch, cinnamon, nutmeg, ginger, and vanilla until combined.
Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. (if using granulated sugar, baking time may vary)
Cool completely
Cover with plastic wrap and refrigerate for at least 3 hours before cutting bars.
Once chilled, slice into bars and top each bar with powdered sugar if desired.
Store in an air tight container in the refrigerator for up to 5 days.
ENJOY!!
Notes
The brown rice cereal may be substituted instead of graham cracker crumbs. Use the same amount of cereal and add 2 tablespoon of stevia