Pumpkin Cheesecake Bars

Ingredients

• 16 ounces cream cheese, softened
• 1 cup non-caloric granular sugar substitute
• 4 large eggs, room temperature
• ½ cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• 1 cup sour cream
• ¼ cup non-caloric confectioners’ sugar substitute
• Whipped cream (optional)

How To Make It

1. Preheat oven to 350°F. Line the bottom and sides of a 9×13 baking dish with parchment paper.
2. In the bowl of a stand mixer (you can also use a hand mixer) combine cream cheese and granular sugar substitute. Beat on medium-low until smooth and airy.
3. Add eggs, one at a time. Beat until cream cheese mixture is thoroughly combined and fluffy; 2 to 3 minutes.
4. Pour half of cream cheese mixture into the bottom of the prepared pan. Spread out evenly, ensuring the entire bottom of the pan is covered.
5. To the remaining cream cheese mixture, add pumpkin and pumpkin pie spice. Beat until smooth.
6. Pour the pumpkin mixture over the cream cheese mixture in the pan. You may want to spoon small amounts at a time, to prevent the two layers from combining. Use a spatula to spread the top layer evenly.
7. Bake for 45 to 50 minutes or until set and the center no longer jiggles when you shake the pan. Let cool for 15 minutes.
8. In a small bowl, add sour cream and confectioners’ sugar substitute; stir until combined. Pour evenly over the pumpkin layer. Bake for an additional 10 minutes.
9. Let cool completely, then refrigerate overnight. Slice into 12 even bars. Top with whipped cream, if desired.