Protein Pumpkin Cheesecake

        There are so many kinds of Cheesecake, but if you really want to kick it up a notch, add Pumpkin to the mix and take it to a whole new level.  Each of the 8 slices are 348 calories, 25.9g carbs, 5.3g fiber, 16.8g sugar alcohol, 3.8g net carbs, 13g protein and 30g fat.  And, as an added bonus, read on to find my sneaky way to add a little extra protein in each and every bite.

Ingredients for 8 servings~
2 Quest Cinnamon Roll Protein Bars
2~8oz blocks Cream Cheese, softened to room temperature
1/2 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
2 Extra Large Eggs, room temperature
1/4 cup Sour Cream
1/2 cup Pumpkin
Dash Pumpkin Pie Spice (sub with Cinnamon)
Dash Vanilla
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1/4 cup Sour Cream
1/4 cup Heavy Whipping Cream
2 Tablespoons Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
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2 Tablespoons Lily's Stevia Sweetened Dark Chocolate Chips
1 Tablespoon Heavy Whipping Cream
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1 Tablespoon chopped Nuts (I used Pecans)

     Unwrap Protein Bars, microwave each for 12 seconds, press into bottom of cooking sprayed parchment paper lined 8 inch springform pan.  Beat Cream Cheese til smooth, blend in Monk Fruit, and then Eggs, followed by the rest of the first set of ingredients.  Pour batter on top of Protein Bars, bake at 350 for 50 minutes, remove and cool, chill overnight in fridge.  Meanwhile, mix second set of ingredients and spread over top of Cheesecake.  Add third set of ingredients to bowl, microwave 20 seconds, stir til smooth, repeat if necessary, add to baggie, snip corner and drizzle on Cheesecake, garnish with chopped Nuts.  Enjoy  :)