Pumpkin Cheesecake Bars

• 2 oz. cream cheese
• 2 tbsp heavy cream
• 1/4 cup So Nourished powdered erythritol
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F. Combine all the crust ingredients in a food processor and pulse until the pecans are a fine crumb texture. Don’t over process or you’ll end up with pecan butter!
2. Line a 9×6-inch baking dish with parchment paper, letting two sides spill over for easy removal. Press the crust into the dish, making one even layer. Bake for 12 minutes, then let cool.
3. Meanwhile, using an electric hand mixer, beat the cream cheese and heavy cream until fully combined and even throughout. Then, add in the pumpkin puree, vanilla extract and liquid stevia and combine.
4. Add in the erythritol, pumpkin pie spice, cinnamon and a pinch of salt and combine.
5. Next, add in one egg at a time, incorporating each before adding another.
6. Once the crust has cooled a bit, pour the pumpkin cheesecake batter into the baking dish. Reduce the heat in the oven to 325°F and bake for 25-30 minutes. The middle of the pumpkin cheesecake should be a bit wobbly after baking. Refrigerate for 6 hours or, ideally, overnight.
7. To make the frosting, combine all the frosting ingredients and beat with an electric hand mixer until light and fluffy.
8. Frost the top of the cheesecake bars or add a dollop to each one after slicing. Enjoy!

MACROS PER SERVING:
• 273 Calories
• 25g of Fat
• 4g of Protein
• 4.5g of Net Carbs