Pumpkin Cheesecake Bars Recipe
Celebrate the season with these rich and creamy pumpkin cheesecake bars! A few simple ingredient swaps make them a lighter, healthier dessert.
Servings 0
Ingredients
- 8 graham cracker sheets
- 4 tbsp almond milk
- 16 oz Neufchatel cheese room temperature
- 1 cup pumpkin puree
- ¼ cup brown sugar
- ⅓ cup baking Stevia
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- ½ tsp powdered ginger
- ¼ tsp ground nutmeg
- dash ground cloves
Instructions
- Preheat your oven to 350 degrees and line an 8x8 pan with aluminum foil. Grease the foil with cooking spray and set aside.
- In a food processor, crush the graham crackers into crumbs. Add your milk a tablespoon at a tie until the crust begins to come together. Press the crust firmly into the prepared pan.
- Process the Neufchatel cheese until smooth. Add the pumpkin, sweetener, cinnamon, vanilla, ginger, nutmeg, and cloves and continue to process until everything is evenly combined.
- Smooth the cheesecake mixture evenly over the crust and bake for 20-22 minutes. Allow the bars to cool at room temperature for 30 minutes before transferring to the refrigerator. Chill for at least 4-6 hours before slicing.