Low Carb Pumpkin Cheesecake Bars Recipes

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.

Steps:

• Preheat oven to 350-degrees.
• Mix 1/4c Splenda, ground nuts and butter.
• Press into springform pan.
• Bake for 20 minutes.
• Turn oven down to 300-degrees.
• Bring all cold ingredients to room temperature.
• With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
• Add all other ingredients except eggs and pumpkin.
• When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
• Fold pumpkin into the batter.
• When pumpkin is blended, do not mix any more.
• Always treat the batter gently.
• Add the pumpkin batter to a well greased springform pan.
• Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
• Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
• This is called a water bath.
• It is a gentler way to cook the cheesecake.
• Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
• Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
• Turn oven off and leave cheesecake in until the oven is completely cool.
• The cheesecake can even be left overnight at this point.
• Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
• Let it set up for several hours in the fridge, preferably overnight.

Steps:

• Preheat oven to 325°F.
• In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
• Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
• Add pumpkin and spices to remaining batter and stir until blended.
• Carefully spread pumpkin layer over first layer.
• Bake in preheated oven 35-45 minutes or until center is almost set.
• Allow to cool, then chill several hours or overnight.
• Serve with whipped cream if desired and wait for compliments.
• I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.