These dessert bars represent the best of both worlds — part pumpkin pie and part cheesecake, so you can get both flavors in a single bite. They’re perfect for people who consider pumpkin pie to be a bit too strong on the pumpkin flavor (that’s me), as the cheesecake layer helps to offset the pumpkin. The bars have a dense texture with a sturdy almond flour crust on the bottom, a thick and rich cheesecake layer, and a lighter pumpkin layer on the top.
These pumpkin cheesecake bars were developed using snippets from previous baking experiments. For the crust, I have been testing a simple low carb crust using almond flour and butter, which works fantastically well for any recipe that calls for a generic pie crust.
Low Carb Pumpkin Cheesecake Bars Recipe
These healthy pumpkin cheesecake bars are layered with a bottom almond flour crust, a middle cheesecake layer, and a top pumpkin layer. Low carb, keto friendly, and gluten-free.
Ingredients
For the crust:
- 2 cups blanched almond flour
- 6 tablespoons salted butter melted
- 2 tablespoons powdered erythritol sweetener
- 32 ounces cream cheese (avoid low fat or no fat) softened to room temperature
- 1 1/2 cups powdered erythritol sweetener
- 4 large eggs room temperature
- 8 ounces canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Make the crust:
- Preheat the oven to 300 F.
- Prepare a 9x13 inch baking dish and line the bottom and sides with parchment paper.
- Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until incorporated.
- Transfer the mixture to the baking dish. Press down along the bottom of the dish to form a flat and smooth crust.
- Bake the crust for 15 minutes at 300 F. Remove the crust from the oven and let it rest for 10 minutes while you work on the filling.
- Preheat the oven to 350 F.
- Combine cream cheese and erythritol in a large bowl. Use a hand mixer to beat on low speed until light and airy.
- Add eggs one at a time, beating them in until combined. The resulting mixture should be very fluffy and airy.
- Transfer about half of the mixture over the crust, spreading it out evenly -- this becomes the cheesecake layer.
- Combine the remaining mixture with pumpkin puree, cinnamon, ginger, and cloves. Beat until smooth.
- Carefully scoop a small amount of pumpkin mixture over the cheesecake layer. Repeat to evenly distribute the pumpkin mixture over the cheesecake layer. Use a rubber spatula to spread out and smooth the pumpkin layer.
- Bake at 350 F until set, about 50 minutes. Ovens can vary so it may take you more or less time; frequently monitor the cheesecake and remove when done.
- Let the pumpkin cheesecake cool, and then refrigerate overnight to harden before cutting into it.
- To serve, slice into bars and optionally top with a dollop of whipped cream.
Recipe adapted : LOW CARB PUMPKIN CHEESECAKE BARS @ savorytooth
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