Pumpkin Spice Cheesecake Bars (0 personal points)

10 servings

Ingredients:

1/2 cup uncooked oats

4 tbsp splenda, divided

1 tsp baking powder

1/2 tsp table salt

2 tsp pumpkin pie spice, divided

2/3 cup pumpkin puree, divided

2 cups plain far free greek yogurt, divided

1/4 cup almond milk

3 eggs, divided

1 tsp vanilla extract

1/2 pkg sugar free fat free vanilla pudding powder, or cheesecake

Directions:

Preheat oven to 375F.

Spray or put parchment paper in an 8"x 8" square baking pan. Set aside.

Add oatmeal, 3 tbsp splenda, baking powder, salt and 1 tsp pumpkin pie spice to a blender and blend until the oats are broken down.

Mix 1/2 cup of yogurt, 1/3 cup pumpkin puree, the almond milk, an egg and the vanilla together.

Add the dry ingredients to the wet and mix until combined.

Pour the batter into the prepared baking dish and bake for about 15 minutes.

While the pumpkin cake layer is baking, add 1 and 1/2 cups of yogurt to a bowl.

Add 1/3 cup pumpkin puree, 2 eggs, 1/2 package of pudding mix, 1 tbsp splenda and the other tsp of pumpkin pie spice. Mix with a whisk until combined.

Remove the pumpkin cake from the oven. Layer the pumpkin cheesecake batter on top and smooth.

Put back in the oven for another 30 minutes. Cool completely and then refrigerate for at least 4 hours to set.

Cut into 10 bars. Store in the fridge.

Suggested Serving: Top with fat free cool whip and a sprinkle of pumpkin pie spice.