Pumpkin Cheesecake Bars

 Nutritionals per cheesecake:

Protein - 8g

Carbs - 10g

Fat - 13g

Preheat oven to 350°

For the crust mix in a bowl:
3/4 cup crushed 'Pumpkin Spice Thinsters Cookie Thins'
Graham cracker crust or almond flour
Sprinkle of ground cinnamon
1 tbs Splenda brown sugar
1.25 tbs butter

Distribute about 1 tbs of mixed crust into a cup cake pan (Makes 12)

Flatten out the crust into the pan

For the cheesecake mix together:
1 whole egg
1/2 cup pure pumpkin
8 oz fat free cream cheese
1/2 cup Splenda
2 scoops MTS Machine Whey Pumpkin Pie
Sprinkle in cinnamon
Sprinkle in pumpkin pie spice
1 tsp vanilla extract

Add 1/4 cup cheesecake mix to each crust

Cook for 20 min at 350°

Put in the fridge for 2 hours and enjoy!