Pumpkin Cheesecake Bars

Ingredients:

         For the crust

• ¾ cup of Swerve sweetener (or any sweetener, converted)

• 3 cups raw pecans, chopped

• 1 stick of butter
  
  For the filling

• ​1 cup heavy cream

• 16 ounces cream cheese

• 15 ounces pumpkin puree unsweetened

• 1 cup sugar free powdered sugar (I like Swerve confectioners)

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon salt

Instructions:

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1. Preheat oven to 350° F. Spray a large baking dish (I used a 9 x 13) with nonstick cooking spray and set aside.

2. Melt butter in microwave then add the pecans and ¼ cup of Swerve to a food processor.

3. Pulse until the nuts are sticky.

4. Add nut mixture to melted butter and mix well. Place into the prepared baking dish and press down to make the crust.

5. Bake for 15 minutes or until it nice and browned on top. Then let it cool completely. This is very important

6. While crust is baking, ​In a medium bowl, beat heavy cream to stiff peaks.

7. In a separate bowl beat cream cheese until light and fluffy.

8. Add pumpkin puree and beat until no lumps remain.

9. Add powdered sugar replacement and beat again until no lumps remain.

10. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated.

11. Add whipped cream and fold in until just combined.

12. Transfer into the prepared pie crust. Refrigerate overnight to firm up.