Best Low Carb Pumpkin Cheesecake Bars Recipes

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LOW-CARB PUMPKIN CHEESECAKE BARS



Low-Carb Pumpkin Cheesecake Bars image

Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!

Provided by Paula Todora (Paula T)

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 16

Number Of Ingredients 8

cooking spray
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin puree
5 eggs
1 cup granular sucralose sweetener (such as Splenda®)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
  • 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.
  • Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.3 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 127.6 mg, Sugar 1.1 g

LOW CARB PUMPKIN CHEESECAKE BARS



Low Carb Pumpkin Cheesecake Bars image

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.

Provided by Paula Todora

Categories     Other Desserts

Time 50m

Number Of Ingredients 7

8 oz cream cheese, softened
5 eggs
1/2 c swerve sweetener
15 oz can pumpkin
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla extract

Steps:

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