Clean Eating Pumpkin Cheesecake Bars

Ingredients for Crust:

2 ½ cups (75g) brown rice
cereal
2 tbsp (26g) Truvia
1 tbsp (14g) unsalted butter,
melted
5 tbsp (75mL) nonfat milk,
room temperature

Ingredients for Filling:

1 (8oz) block Greek yogurt cream cheese,
softened
1 cup (240g) plain nonfat Greek yogurt
¾ cup (183g) pumpkin purée
¾ tsp vanilla crème stevia
1 large egg white, room temperature
1 tsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 tsp vanilla extract

Procedures:

1. Preheat oven to 300 F.
2. Coat the baking pan and set it aside.
3. First thing to prepare is the crust. Add the cereal to the blender or processor till it is so fine. Stir in the rest of the ingredients till well incorporated. Gently press into the baking pan. 
4. Bake and Set aside. 
5. Prepare the filling, add in cream cheese and Greek yogust in a bowl. Beat till smooth.
6. Add in pumpkin puree and stevia. Mix in egg whites till evenly mixed.
7. Add in the cornstarch, cinnamon, nutmeg, ginger, and vanilla.
8. Spread the filling on the crust evenly.
9. Bake at 300 F for 20-22 minutes. 
10. Let it cool to room temperature, cover it with plastic wrap and chill. Chill it for at least 3 hours. Serve! Yum!