Pumpkin Cheesecake Bars

Ingredients

• Cheesecake Regular Cream Cheese Spread

  Philadelphia

  8 oz or 227g

• Eggs

  Great Value

  2 egg or 116g

• Sugar Blend

  Splenda

  250g

• Pumpkin

  100% Pure Pumpkin, Canned - Kroger

  1 cup or 240g

• Canola Oil

  Great Value

  113g

• Organic Coconut Flour

  Betterbody Foods

  128g

• Pumpkin pie spice

  Spices

  1 tsp or 2g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Chopped Pecans

  Spartan

  ¼ cup or 30g

Directions

1. 1. Preheat oven to 375° 2. Spray a 9x13" baking pan with PAM or Baker's Joy. Set aside. 3. For filling, whisk together softened cream cheese, sugar and egg. Mix with a hand mixer until well-blended and smooth. Set aside. 4. For batter, combine pumpkin, sugar, egg and oil in medium mixing bowl. Mix well. 5. Stir in flour, pumpkin pie spice, baking powder, baking soda, & salt. Mix well to combine. 6. Pour batter into prepared baking dish, and spread to cover bottom of pan. 7. Drizzle the cream cheese mixture over the batter. Cut through the batter with a knife or spatula, to make a marbled effect w/ the cream cheese mixture. Do this a second time, going in the opposite direction [i.e., if you go side to side the first time, go up and down the second time]. When doing the marbling, be cautious and don't let your knife drag or touch the bottom of the baking dish. 8. Sprinkle with the chopped pecans. 9. Bake 25 - 28 minutes, or until a cake tester comes out clean. 10. Cool the entire pan of bars, then cut into squares. Makes 18 - 20 squares.