The Great Pumpkin Cheesecake Bars

• Vegetarian

• Produce

  • 3/4 cup Pumpkin, canned pure

• Refrigerated

  • 2 tbsp Egg whites

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 2 1/2 tsp Cinnamon
  • 1 1/2 tsp Cornstarch or arrowroot powder
  • 1 Filling
  • 3 tbsp Peanut butter or defatted peanut flour, powdered
  • 1/2 tsp Pumpkin pie spice
  • 3/8 tsp Salt
  • 11 tsp Truvia spoonable calorie free sweetening
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Crust

• Dairy

  • 1/4 cup Butter, whipped
  • 1 8-oz. tub Cream cheese, light reduced-fat
  • 1 cup Greek yogurt, fat-free plain

Found on hungry-girl.com

Description

Ingredients

• Crust
• 1 cup old-fashioned oats
• 1/4 cup whipped butter
• 1/4 cup unsweetened applesauce
• 3 tbsp. powdered peanut butter or defatted peanut flour
• 2 tsp. Truvia spoonable calorie-free sweetener (or another natural brand that’s about twice as sweet as sugar)
• 1 tsp. cinnamon
• 1/4 tsp. salt
•  
• Filling
• One 8-oz. tub light/reduced-fat cream cheese, room temperature
• 1 cup fat-free plain Greek yogurt
• 3/4 cup canned pure pumpkin
• 3 tbsp. Truvia spoonable calorie-free sweetener (or another natural brand that’s about twice as sweet as sugar)
• 2 tbsp. egg whites (about 1 large) or fat-free liquid egg substitute
• 2 tsp. vanilla extract
• 1 1/2 tsp. cornstarch or arrowroot powder
• 1 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt
• Optional topping: light whipped topping (like Skinny Truwhip or So Delicious Dairy Free CocoWhip! Light)

Directions

• Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick spray. Place oats in a small food processor, and pulse until the consistency of coarse flour. In a small microwave-safe bowl, microwave butter for 20 seconds, or until melted. In a large bowl, combine ground oats, melted butter, and remaining crust ingredients. Mix until uniform with the consistency of wet sand. Evenly distribute along the bottom of the baking pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges of the pan. Bake until firm, about 10 minutes. Let cool completely, about 20 minutes. Meanwhile, reduce oven temperature to 300 degrees, and prepare filling. In a large bowl, combine cream cheese with yogurt. With an electric mixer set to medium speed, beat until smooth and uniform, about 2 minutes. Set mixer to low speed. Continue to beat while gradually adding remaining filling ingredients. Beat until just mixed, about 1 minute. Top crust with filling, and smooth out the top. Bake until firm, about 40 minutes. Let cool completely, about 1 hour. Refrigerate until chilled, at least 2 hours.

Nutrition