Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are so creamy and delicious and a wonderful treat for any occasion.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Chill 3

Total Time 55

Servings servings

Calories 109kcal

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).
1 ½ cups graham crackers crumbs, ¼ cup melted coconut oil
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.
8 ounces ⅓ less fat cream cheese, 1 cup Greek yogurt
Add in the pumpkin purée and stevia (or sugar).
⅔ cup pure pumpkin puree, ¾ teaspoon stevia
Add the egg and mix until just combined
1 large egg
Mix in the cornstarch, cinnamon, pumpkin pie spice and vanilla extract until combined.
1 teaspoon vanilla extract, 1 teaspoon corn starch, 2 teaspoons pumpkin pie spice
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!!

The brown rice cereal may be substituted instead of graham cracker crumbs.

Use the same amount of cereal and add 2 tablespoon of stevia