Preheat oven to 325°F. Line an 11x7 glass baking dish with nonstick spray.
Cream the cream cheese and swerve in a medium bowl with an electric mixer.
Add in the vanilla extract. Beat in the eggs one at a time.
Pour half of the mixture into your glass baking dish.
To your bowl with the remaining cheesecake filling, add the pumpkin purée, pumpkin pie spice, cinnamon, and nutmeg. Beat until just combined.
Pour the pumpkin mixture on top of the cream cheese mixture in your baking dish. Smooth out the top.
Bake for 40 minutes. Chill for at least four hours or overnight is best! Serve with some sugar free cool whip.
Servings 12
Serving Size 1 bar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.